The New Zealand Difference
First Light Farms began with purebred Wagyu cattle, but after discovering that they were not well suited to an entirely grass-fed diet, they bred their Wagyu with Angus and “Kiwi” (Friesian/Jersey cross) cows to produce a breed that thrives on grass while still producing extremely high marbling. These Wagyu cattle dine on white clover, rye, and specialty grass 365 days of the year. Since grain is excluded from their diet, grass-fed Wagyu beef also boasts a more natural, pure flavor than the mild flavor of traditional Wagyu, while also being tender enough to cut with a fork. New Zealand’s long heritage of raising high quality cattle combined with the Japanese philosophy of raising happy and relaxed cows creates a Wagyu beef experience unlike any other.
Better for Everyone
As these farmers can attest, raising grass-fed Wagyu isn’t easy, but the effort pays off as it’s better for the environment, the animals, and you. Notably, grass-fed Wagyu beef is marbled with higher levels of healthy omega-3 fatty acids, conjugated linoleic acid (CLAs) and monounsaturated fat (the healthier kind) compared to American grain-fed beef which is high in saturated fat (the unhealthy kind linked to heart disease). Grass-fed Wagyu takes beef to a whole new level, and trust us, something this delicious needs to be tasted in order to be believed.
