Beef aficionado’s around the world have sung the praises of First Light steaks time and time again. What makes our beef so amazing? And why are we different?

“Well, it starts with the fact that we, the farmers, are the owners. As a farmer cooperative, we have a unified vision to raise the best beef,” says Jason Ross an owner of First Light. “We used our collective knowledge to select the perfect breed of beef, a royal Wagyu breed that has been selectively bred over many generations” Jason continues, “but really, it comes down to nature. We are blessed with the perfect weather and healthy soil to grow the world’s greenest nutrient-rich pastures.”

First Light’s steaks are the intersection of gourmet and health. We have overcome the lean and tough meat that is the most common trait of 100% Grass Fed beef, and instead produce steaks that are perfectly marbled every time. Yet, the fat tests at an astounding 1:1.3 Omega 3:6 ratio, a result that cannot be achieved by conventional beef finished on corn or grains.

“Everyday, our cows freely roam on one of the most beautiful landscapes in the world,” says co-founder Jason Ross, and “and everyday, they are the first ones to see the sunlight rise.”

Hence the name First Light.

“I spent over a decade searching for the world’s best grass fed beef. My first bite into a First Light steak was like an epiphany. All of a sudden, I had found what I was looking for. Beefy, but not gamey. Juicy, yet not greasy. Quite simply the way beef should taste.” – Mario Fiorucci, Founder of The Healthy Butcher

“Like steak with headphones on.” – Mark Schatzker, author of Steak: One Man’s Search for the World’s Tastiest Piece of Beef

Gold Medal, World Steak Challenge 2018

“First Light Steak Club delivers superb Wagyu beef and everything – seriously, everything – you need to cook it to perfection,” by Jeremy Repanich, Robb Report

“How This Tiny New Zealand Company Is Producing The Best Beef In The World,” by Katie Chang, Forbes Magazine

“This Incredible Monthly Steak Club Will Change How You Cook Beef,” by Andy Wang, Food & Wine Magazine