“Currently we have 49 shareholders in our First Light Wagyu Producer Group, a collective of farmers who supply domestic and international customers and over 300 dairy and beef farmers contracted to supply the group,” general manager Matt Crowther said.
“Of these, over 100 of are based in the South Island.
“Wagyu is already recognised as the pinnacle in terms of beef demanded by consumers globally and for top-performing South Island farmers the opportunity is significant in terms of the economic benefit it can bring to their operation.
“For dairy and beef farmers looking for a farming system with stable, sustainable returns and to avoid the highs and lows of the commodity market, diversifying into Wagyu is an option worth investigating,” Crowther said.
The company had begun processing stock at Anzco in Ashburton.
Previously, animals bred in the South Island were trucked to the North Island for processing.
Keeping the animals in their southern home paddocks for finishing and processing would have a positive impact on their wellbeing.
“There is less stress on the animal and also a cheaper trucking cost for the company," he said.
The Wagyu deal was on terms agreed in advance so gave certainty of income.
Using Wagyu genetics to produce grass-fed, marbled beef animals was the best use of New Zealand’s intellectual property.
First Light co-founder Jason Ross said “We set out to create the world’s best grass-fed meat that delivers on flavour and succulence without any shortcuts, unnatural substances or interventions of industrialised production.
“We chose Wagyu as our breed because it is the king of beef. It is high in Omega 3 and low in saturated fat and is just downright delicious.”
