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Firstlight Grass-fed Wagyu Beef

From the lush green pastures of New Zealand, Kai Gourmet is extremely proud to bring you Firstlight's grass-fed Wagyu Beef. Wagyu - Wa (Japan) Gyu (cattle) is a cattle breed, just like Angus or Hereford, that was originally bred in Japan for centuries for their natural ability to produce well-marbled meat. The more marbling in the beef, the more tender and juicy it will be. This results in a flavor extremely sought after by chefs, yet rarely found to this degree.

Firstlight is based on principles of integrity, provenance, quality, animal welfare and sustainability. Dedicated Firstlight farmers, who are also owners of the company, raise all the cattle with care and empathy both for the animals and the environment. The air and the water are clear and the cattle are free to roam their entire lives in the rolling green hills of New Zealand, eating the best quality grass every day of the year. Grass has less energy so grass-fed cattle grow more slowly than corn-fed animals, which furthers the beautiful marbling.

Firstlight's grass fed Wagyu beef has a distinctive sweet, nutty flavor and the rich marbling guarantees a tender, succulent steak every time.





Simple Facts

High in Omega-3 and Omega-6, CLA's (Conjugated Linoleic Acid), Vitamin A and Vitamin E

The fats in Firstlight grass-fed beef are "the good fats" – low in saturated fat

Grass-fed cows have the same amount of fat as skinless chicken and grass-fed beef is lower in calories

Firstlight's state-of-the-art processing facility was designed by animal welfare activist Temple Grandin and allows for the most humane and low-stress environment for the animals

USDA Certified as no hormones or antibiotics

USDA Certified as 100% grass fed Firstlight is committed to producing the highest quality natural, tender and succulent product.

How To Cook a New York Cut *

(For Filet Mignon , increase cooking time 1 - 1 ½ minutes per side.)

1. Remove the meat from fridge 30 - 60 minutes before cooking.

2. Season both sides with salt and pepper and leave for 10 minutes.

3. Heat oil in a pan on medium-high heat.

4. Place the steaks, presentation side down, and cook for 30 seconds. (40-50 seconds for Filet Mignon)

5. Turn down the heat to medium and cook for 1.5 to 2 minutes EACH SIDE for rare. (cook an additional 30 - 60 seconds each side for medium-rare). You'll see the meat's surface release some red juice.

6. Remove the meat from the pan and wrap in aluminum foil. Let it rest for 3 - 5 minutes.

7. Slice and serve.

NOTE: Grass-fed Wagyu cooks faster than USDA grain-fed beef and the red juices you see are the juices of the meat rather than blood. If it appears too rare, test first before cooking longer. Overcooking doesn't work well with this type of beef.

* Recipe adapted from Naoko Moore. Chef and Owner of Toiro Kitchen


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