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The Steak Club

The world’s best beef, plain and simple. We created the Steak Club to ensure our biggest fans get our best cuts. In fact, the Steak Club is the only place you will reliably get our Marble Score 6-9 cuts (aside from select restaurants).

Our Steak Club Memberships

First Light Farms 100% grass-fed Wagyu has the most tender, rich, succulent beef flavor you’ll ever find. It’s no accident Forbes.com called it “the best beef in the world” and our steak won gold at the World Steak Challenge for the last five years running. Our secret is to treat our animals right – our Wagyu beef are always on healthy grass, roaming free, never any added hormones, antibiotics, genetically modified feed or additives. Our devotion to sustainability and animal welfare is reflected in the quality of our meat and we promise to keep it that way.

Simply put… it’s how beef should be.

Classic Legend

Available as a Monthly or Bi-Monthly Subscription
Each month you’ll get a different cut of our best beef including Tenderloin, Ribeye and New York Strip twice a year. The other shipments include test kitchen favorites such as Picanha, Short Ribs, and Flat Iron.

The Club emphasizes quality over quantity, but depending on the cut and Marble Score, the average weight of each shipment is 4 - 5 lbs for the “Classic” membership.
  • $185 / month
  • Marble Score 6+
  • Picanha, Short Ribs, and Flat Iron, then Tenderloin, Ribeye, or New York Strip only twice a year

See what your first 2 shipments will include...

steak
arriving week of June 17th
Ribeye

Sometimes called a Delmonico steak, the ribeye runs next to a cow’s spine, extending from the shoulder towards the tail. It is both the most marbled of the major steak cuts and the only one that is not a single muscle. It is, rather, made up of three muscles. The largest is the eye, which is located at the center. It is surrounded on one side by the cap and on the other you’ll find the lip, which is mostly fat. The cap is larger on ribeyes cut closer to the shoulder and smaller on ribeyes cut closer to the NY Strip. Be sure not to remove the lip until after cooking, since it protects the eye from overcooking.

steak
arriving week of July 15th
NY Strip

Also known as the KC Strip, the Striploin, or just “the strip,” the NY Strip’s many names are a testament to its legions of fans. Anatomically speaking, this cut is a continuation of the eye muscle in the ribeye. Unlike the ribeye, however, the NY Strip is a single muscle, although you may occasionally see a small morsel of lip off to one side.

Steakhouse Legend

Available as a Monthly or Bi-Monthly Subscription
Each month you’ll get a different cut of our best beef including Tenderloin, Ribeye and New York Strip.

The Club emphasizes quality over quantity, but depending on the cut and Marble Score, the average weight of each shipment is about 4 – 5 lbs for the “Steakhouse” membership.
  • $249 / month
  • Marble Score 6+
  • Tenderloin, Ribeye, and New York Strip

See what your first 2 shipments will include...

steak
arriving week of June 17th
Ribeye

Sometimes called a Delmonico steak, the ribeye runs next to a cow’s spine, extending from the shoulder towards the tail. It is both the most marbled of the major steak cuts and the only one that is not a single muscle. It is, rather, made up of three muscles. The largest is the eye, which is located at the center. It is surrounded on one side by the cap and on the other you’ll find the lip, which is mostly fat. The cap is larger on ribeyes cut closer to the shoulder and smaller on ribeyes cut closer to the NY Strip. Be sure not to remove the lip until after cooking, since it protects the eye from overcooking.

steak
arriving week of July 15th
NY Strip

Also known as the KC Strip, the Striploin, or just “the strip,” the NY Strip’s many names are a testament to its legions of fans. Anatomically speaking, this cut is a continuation of the eye muscle in the ribeye. Unlike the ribeye, however, the NY Strip is a single muscle, although you may occasionally see a small morsel of lip off to one side.

  • Join our waitlist
    We are an exclusive farmer-direct steak club with limited supply. There is no obligation to join when you receive the invitation.
  • Receive your invitation
    Once you sign up, you'll gain access to our private members-only app.
  • Cook your steaks to perfection
    Each month, you’ll receive a different cut of meat. Create the perfect steak every time with the exclusive recipes and tips from the FLSC test kitchen.
  • Join our Steak Club community
    Help us build a community of enthusiasts around the world's best beef to celebrate it’s flavor, healthfulness and positive environmental impact.
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Jerry's Discovery

JERRY GREENBERG FIRST TASTED grass-fed wagyu in 2010. He was in Hawaii, scouting for fish to serve at SUGARFISH, the restaurant he co-founded with the legendary sushi chef Kazunori Nozawa and the rest of the Sushi Nozawa team in 2008.

Jerry is renowned for his high standards when it comes to fish, but his relationship with steak is equally intense. It began in 2000 when he was traveling in the South of France and ate a steak at a restaurant called La Chaumiere. “The steak was perfectly executed,” Jerry remembers. “A dark sear, red throughout, but with a warm center, and the perfect level of salt.”

In 2009, Jerry discovered the flavor of grass-fed beef. “It had an incredibly beefy flavor,” he says. “And unlike grain-fed steak, you felt good after you ate it.” With Lowell Sharron, a founding partner of UOVO and HiHo, he began refining his cooking techniques.

A year later, he discovered grass-fed wagyu, which came from a small ranch. It was “the best beef yet.” Around that time, he read an article in the Wall Street Journal about steak which said, “ if you should find grass-fed wagyu, buy it.”

By 2015, Jerry was in the midst of developing a new burger restaurant, which would become HiHo. He and his team were searching for a beef supplier when they tried First Light wagyu. “It was hands down the winner,” Jerry says. “It beat out more than twenty other contenders.” Not long after, Jason Ross sent Jerry a whole tenderloin and, once again, Jerry’s steak bar was a notch higher. “It had this unbelievable texture,” he recalls. “And the flavor was just amazing—rich and clean at the same time.”

Jerry sent Jason Ross the article he’d cut out of the Wall Street Journal a few years earlier. It was by a Canadian journalist named Mark Schatzker. Jason wrote back, “I know Mark.”

Fast-forward to today and Jerry is now a co-owner alongside Jason, Gerard and Greg and the Steak Club has come to fruition!

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Mark's Steak Journey

MARK SCHATZKER’s STEAK JOURNEY began in 1997 when a whole tenderloin from Argentina, grilled on a beach in Chile, changed the course of his life. Mark asked what he thought was a simple question: Why was that steak so good? Answering it took more than a decade and resulted in his first book, Steak: One Man’s Search for the World’s Tastiest Piece of Beef.

Over the course of his quest—which took him to six countries, where he ate hundreds of pounds of beef—Mark traveled to Matsusaka, Japan, and experienced the tender, mouth-filling richness of the country’s wagyu. But when it came to flavor, he knew that nothing beat the taste of one-hundred percent grass-fed. He was struck with a thought: what if someone raised wagyu cattle on grass? When he finally managed to track down his first grass-fed wagyu rib eye, he was—like those three friends in New Zealand, and like Jerry Greenberg—blown away. In his book, he described it as, “like steak with headphones on.”

After his book was published, Mark began using First Light wagyu during steak tastings. “It was like pulling out a trump card,” he says. “It would win every time.” Some questioned whether a steak that marbled could truly be grass-fed. So Mark had a lipid scientist at the University of Toronto analyze several samples. “It was the best ratio of omega-3s to omega-6s that scientists had ever seen in beef.”

In the summer of 2017, Jason invited Mark to Los Angeles to meet his friend Jerry. Jerry was so taken by First Light’s beef he had recently become an owner of the company. The three men convened in Jerry’s kitchen to eat steak and talk about steak and eat more steak. Over filets and rib eyes, they decided to join forces to create the First Light Steak Club and spread the gospel of First Light grass-fed wagyu.

The First Light Steak Club represents the fulfillment of First Light’s founding mission, which is to disrupt the supply chain that treats beef as a mere commodity—a system that is not only bad for farmers, but bad for consumers, bad for the environment, and so often leads to the mistreatment of farm animals. The goal of the steak club would be to forge a connection between New Zealand’s best farmers and the world’s most passionate steak lovers. No middle men to cut corners and crank up costs.

That steak, furthermore, would be cooked according to Jerry & Lowell’s Master Steak Recipe, which has been in development for the past 15 years. It was agreed that club members could—and should—have access to it. “The only thing worse than a bad steak,” Jerry says, “is a great steak that’s been cooked badly.”

Have a question?

Check out our Steak Club FAQs page for commonly asked questions and more information.
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