Grass-Fed Beef

"Demand for grass fed beef has grown at an annual rate of 25-30 percent for the past decade at the same time that per capita beef consumption for traditional beef products continues to decline."

100% grass-fed angus beef from new zealand

  • 100% Grass-Fed & Finished
  • Pasture Raised Free Range
  • Angus Genetics for Superior Flavor & Tenderness
  • Graded for Consistent Quality & Cut Size
  • No Antibiotic or Hormone Growth Promotants
  • Raised in New Zealand, Where GMOs are Illegal
  • Certified Halal
  • Portioned Program Available

consistently superb

Not all grass-fed beef is equal. Grass-fed beef has a reputation for being inconsistent.

New Zealand farmers have been raising meat on grass for well over a century - this is their expertise. Generations of knowledge shows in the quality of the meat. They've invested heavily in improving the genetics of their herds - testing for genetic markers which improve tenderness & quality.

This program is graded to ensure consistent high standards for quality and cut sizes are maintained case to case.

clean, pure flavored

Siver Fern Farms Angus Beef has a cleaner, bold flavor that works more harmoniously with other ingredients, showcasing the full range of flavor and artisty chefs bring to the dish.

expertly butchered for excellent yields

available cuts:

  • Tenderloin 189A (4-5lb or 5 & Up)
  • Striploin, 1x1
  • Striploin End Roast
  • Ribeye Roll, 0x0
  • Ribeye, Bone-In (Export Rib)
  • Shortloin, Bone-In
  • Cap Off Top Round
  • Top Sirloin Heart, Center-Cut
  • Coulotte (Rump Cap)
  • Bone-In Short Ribs
  • Boneless Short Ribs
  • Teres Major (Petite Tenderloin)
  • Flat Irons
  • Tri Tips
  • Inside Skirts
  • Outside Skirts
  • Flank Steaks
  • Hanger Steaks, cleaned
  • Flap Meat (Sirloin)
  • Shoulder Clod
  • Bolar Blade (Clod Center)
  • Brisket
  • Chuck Roll
  • Cheek Meat
  • Oxtails, whole
  • Pipe Bones, c/c for Marrow
  • Knuckle Bones
  • Ground (80/20%)

portioned program:

  • Burgers
  • Flat Iron Steaks
  • Striploin Steaks
  • Ribeye Steaks
  • Cowboy (Bone-In Ribeye) Steaks
  • Porterhouse Steaks
  • Kansas City (Bone-In Strip) Steaks
  • Tenderloin Steaks
  • Portioned Short Ribs, 1.5-1.7" cut


the top 4% of new zealand grass-fed beef

  • Graded for Finest Quality Flavor & Tenderness
  • 100% Grass-Fed & Finished
  • Pasture Raised Free Range
  • No Hormone or Antibiotic Growth Promotants
  • Raised in New Zealand, Where GMOs are Illegal
  • Certified Halal

hand selected best of the best

New Zealand farmers have been raising meat on grass for well over a century, and produce some of the world's finest grass-fed beef. Reserve beef is the top grade from thousands of herds, hand selected using the Eating Qualiy (EQ) System.

1. Meat pH

Lactic acid in the meat affects tenderness, color, shelf life & other eating qualities.

2. Marbling

Intramuscular fat ensures moist, tender, delicious beef.

3. Ossification

An indicator of age, a major factor in tenderness.

4. Meat Color

A rich red color.

5. Fat Color

Selected for the white fat Americans prefer.

6. Rib Fat Quantity

Subcutaneous fat improves chilling, resulting in better looking & tasting beef.

7. Eye Muscle Size

Believed to correlate to better yields & value.

Only 4 in 100 steers will make the cut, ensuring the program represents the best output from the best farmers – consistently incredible quality without compromise.

How the EQ System Was Developed

The EQ system was developed through a joint research study by Texas Tech & Otago University, involving 97,000 DNA tested beef samples selected to vary in marbling, pH, and other attributes.

All samples were identically cooked and served to 13,900 tasters across the US.

Tasters were asked to rate samples by Tenderness, Juiciness, Flavor, and Overall Likeability. From this a profile of the perfect beef was developed – the yardstick the EQ system is built on.

Expertly Butchered for Excellent Yields

available cuts:

  • 0x0 Ribeye Rolls
  • 1x1 Striploins
  • Tenderloins
  • Whole Flatirons
  • Flank Steaks
  • Teres Majors (Shoulder Tenders)
  • Inside Skirt Steaks


100% Grass-Fed Wagyu Beef

  • 100% Grass-Fed & Finished
  • Pasture Raised Free Range
  • Wagyu Genetics for Legendary
    Tenderness & Rich Flavor
  • No Antibiotic or Hormone Growth Promotants
  • GMOs are Illegal in New Zealand

First Light beef combines the best of Japan with the best of New Zealand. Wagyu (aka “Kobe”) beef is a legendary Japanese breed prized for its incredible marbling, luxurious buttery flavor, and soft, tender texture.

Grass-fed wagyu is a rare delicacy – almost all wagyu beef on the market is grain-finished. Because this beef is 100% grass-fed & finished on the pristine pastures of New Zealand, it is more sustainable, humane, and healthier than grain-fed.

available cuts:

  • Striploin
  • Whole Ribeye
  • Short Ribs
  • Flank Steak
  • Tenderloins
  • Burgers
  • Ground (75/25%)