100% Grassfed Wagyu Beef Rib Eye Steak (Grade 4-6)
The Healthy Butcher visits Firstlight Farms in New Zealand.
Dave Meli Meeting Firstlight's #1 Bull.
The Healthy Butcher welcomes First Light Farms Grassfed Beef to Canada!
Firstlight Farms Promotional Video
The Healthy Butcher
SKU: 01814

100% Grassfed Wagyu Beef Rib Eye Steak (Grade 4-6)

~340g

Grade 4-5. One of the "Three Kings" in the steak world.  Arguably the World's best grassfed beef by Firstlight in New Zealand, exclusively imported by The Healthy Butcher.

Price:$30.40
Priced at $8.37/100g. The above is an average price, the final price may vary by up to 10% more or less
Quantity:
1
Out of stock
Thickness:
Packaging:

THE WORLD'S BEST 100% GRASSFED BEEF! 

To meet our customers demand for 100% Grassfed Beef, we have for the first time broken our strict “Local Only” rule for sourcing beef and have scoured the globe to not just find 100% Grassfed Beef, but to find THE BEST TASTING 100% Grassfed Beef - and we have found it in Firstlight Farms in New Zealand!

CLICK HERE FOR A PDF ABOUT FIRSTLIGHT, AND TO LEARN ABOUT THE MARBLING SCORE.

About Firstlight 100% Grassfed Wagyu Beef:

  • Real 100% grassfed (third-party verified)
  • 100% raised on green pastures
  • Wagyu breed, yielding finely marbled meat
  • Minimal travel time to abattoir
  • Slaughtered at temple grandin-approved abattoir
  • GMO-free (third-party verified)
  • Raised without added antibiotics or hormones
  • Halal certified
  • High in omega 3’s, CLS's & Vitamin A
  • Imported Fresh, never frozen

VIDEO: The Healthy Butcher visits Firstlight Farms in New Zealand

VIDEO: The Healthy Butcher welcomes Firstlight Farms Grass-fed Beef to Canada

ARTICLE: Could we have found The World's Best Beef Producer?

The Rib Eye steak is, in our opinion, the best steak in the beef. It is very tender and at the same time contains a great amount of marbling therefore producing uber-juicy and flavourful results.

To get into butchering technicalities, the Rib Eye muscle is the continuation of the same muscle as the Blade, but it is cut between the 5th and 12th ribs which is a section of the beef that does very little work (hence the tenderness).

EDUCATION: To understand the cuts of Beef available, click here.
COOKING INSTRUCTIONS: The Ultimate Roasting Chart
RECOMMENDED READING: Dry Ageing

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Recipes & Articles

RECIPE: 1 Steak, 2 Sauces

RECIPE: Beef and Broccoli Stir-Fry

 

RECIPE: Rib Eye Steaks with Mustard Crispy Onions and Herbs

 

RECIPE: Pan-Roasted Steak with Browned Onions

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