First Light Farms has become world renown for their 100% grass-fed wagyu beef. And we definitely recommend you experience that.

But did you know they started off producing exceptionally high quality grass-fed venison? 🦌

Lean, high in protein, delicious, super tender, and packed with a wide range of minerals and nutrients - venison is absolutely worth rotating into your meat lineup. 

         
First Light's deer are raised on huge 300+ acre farms, very similar to wild conditions,
but in a controlled environment. Image: First Light Farms

Like their wagyu cattle, First Light Farms raise their red deer eating exclusively grasses on huge, wide-open pastures, which results in a delicate, milder flavored red meat that doesn't taste overly gamey.

And if you like tender beef, venison is a must-try for you...because despite being very lean, venison is typically 3-4 times more tender than beef! 🤯

That combination of rich, delicate flavor and tenderness is fantastic on its own. But if you want to really bring it to the next level, pair it with a sauce that compliments the flavor - common ones are red wine reductions, berry or mushroom sauces 👩🏻‍🍳

Even more tender than it looks 🫠

Like beef, certain venison cuts are well suited to high heat cooking on a grill or pan, while others make great "low and slow" roasts.

Venison is super rare in Thailand, and venison of this quality is basically unheard of - so we're proud and excited to be able to bring six of the best cuts from First Light Farms to you!

Find your favorite:

• - Striploin (whole piece, and portion cuts): The striploin is great for cutting into steaks to pan fry or grill. We sell both the whole striploin (a great choice for your next group BBQ) and we've also cut it into portions that are a more manageable size for individual, couple, or small family cooking. A versatile cut for those new to venison, it can be cooked like beef - but we suggest not cooking past medium-rare.
   
• - Tenderloin: Putting the tender in tenderloin, venison tenderloins are among the most prized cuts for this reason. Great to roast or grill whole, but can also be sliced into medallions and pan-seared. Venison tenderloins from First Light's young deer are smaller, so they are sold in a two-pack of whole tenderloins.
   
• - Shortloin: Often considered the most prized cut of venison because of its balance of richer flavor and tenderness. Cut into individual steaks or roast whole. Very limited supply!
   

• - Rack of ribs (5): Want to wow the crowd? Put a perfectly roasted rack of venison ribs on the table for your next special occasion. We suggest searing on the pan and transferring to an oven to finish cooking through.
   
• - Boneless leg pieces: These are versatile, lean cuts of the flavorful venison leg. As a worked muscle, this cut benefits from "low and slow" cooking to extract the wonderful flavor. Cut into cubes for delicious stews or braises, or roast it whole. Can also be cut into steaks which will take a marinade well.
   
• - Boneless diced shoulder: Another cut that benefits from long, low, and slow cooking - when done right, it will become incredibly tender and easily pulled apart. Try it in a stew, curry, or slow-cooked casserole. Also a great candidate for a marinade which will help tenderize it.

An actual pic from one of First Light Farms' venison farmers in Tuatahi, NZ. 😍

With a variety of cuts, venison is great for special occasions to impress family & friends...but also great for a quick, delicious and lean weekday option 🍽

We took the liberty of testing a striploin on the grill. Someone has to do it 😍

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