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Our quarterly newsletter is a great source of information on grass-fed meats, including supply trends and outlooks, product updates, nutrition, FAQs, chef and restaurant profiles, and more. We also offer chances to win some of our delicious grass-fed meats! If you are interested in grass-fed meats and would like to receive our newsletter, you can sign up here. We know you’re busy, so we keep the newsletters limited to informative quarterly issues—and we will never share your information with others....

Firstlightâ„¢ Grass-fed Wagyu Featured at Toronto’s Terroir Symposium

Pilot’s Firstlight grass-fed Wagyu beef ribeyes were recently featured at Toronto’s Terroir Symposium in a structured beef tasting led by Mark Schatzker, author of “Steak: One Man’s Search for the World’s Tastiest Piece of Beef.” Demonstrating the superb quality that grass-fed beef can achieve, the Wagyu steaks were a great hit with the capacity crowd—so much so that James Beard Award-winning food reporter Steve Dolinsky heard the buzz from those who attended, and was intrigued “by the idea of a Wagyu breed that was strictly grass-fed, and yet maintained higher levels of ‘good’ monounsaturated fats.” Steve arranged to try the grass-fed Wagyu for himself at Chicago’s La Sardine Restaurant, where he sampled Firstlight grass-fed Wagyu striploin and flat iron steaks, as well as Pilot’s 8oz grass-fed Wagyu burgers. Describing the experience in his blog, Steve thought that the striploin steaks, prepared medium-rare, “presented beautifully, with very little shrinkage, and had a great beefy flavor, without being overwhelmed by fat.” The flat iron “cooked up perfectly medium rare” and the burgers “will be among the best tasting/healthy burgers in town, just enough beef-to fat ratio and very meaty tasting.” You can find the full article here....

Pilot Welcomes Paul Edmondson and Larry Thompson

Pilot is pleased to welcome Paul Edmondson and Larry Thompson to our team. Paul joins as manager of our New Zealand Beef category, and with many years’ experience in the US meat industry brings a wealth of experience to the role. Larry joins our Michigan office as a sales manager and adds to Pilot’s famous levels of attention and service to our retail and foodservice customers. Paul and Larry’s contact details are included on our Contact page....

Pilot Launches 100% Grass-fed Kobe-Style Burgers

Pilot’s new delicious, juicy burgers will have beef lovers coming back for more! Truly a natural burger, Pilot Brands’ grass-fed Wagyu (Kobe-style) burgers are 100% grass-fed, free range New Zealand Wagyu beef, and have never ever been treated with hormones or antibiotics. We reckon that these burgers may well be some of the best you’ve ever tasted—at least that’s what we’re hearing from people who’ve tried them! Why not sample some for yourself—we’re sure you’ll love their succulence and 100% real beef flavor. The burgers are available in 2 convenient sizes to suit your particular needs; 8oz patties for that big gourmet burger we all love, and 2oz patties for tasty sliders (perfect for tapas and appetizers) that will have them reaching for more! Also available bulk in bricks....

Grass-fed a hit at the Western Food Service and Hospitality Expo

Pilot Brands’ range of grass-fed meats were a great success at the Western Foodservice & Hospitality Expo, held at the Los Angeles Convention Center on 14th-16th August. Featuring a pastoral theme complete with grass carpeting and several New Zealand ranchers who mingled with visitors to discuss how they produce such fine grass-fed meats, the booth was packed throughout the show. Pilot staff cooked samples of delicious Firstlight grass-fed Wagyu ribeye steak and burgers, at times struggling to keep up with visitors lining up for a taste. Many guests described Pilot Brands’ Firstlight grass-fed Wagyu as the best beef they’d ever tasted....

Meet our New Zealand Farmers at the Western Food Service and Hospitality Expo

Pilot Brands will be exhibiting at the Western Foodservice & Hospitality Expo at the LA Convention Center from August 14-16, 2010. Take the opportunity to visit us at booth 2349 and meet some of our trusted New Zealand farmers, who will be delighted to answer your questions about just how they raise such delicious and tender grass fed meat. We will be sampling at the booth—come along and taste the grass fed difference!...