Our Products

Our mouth-watering lamb and beef cuts are all grass-fed and free-range, painstakingly trimmed, and presented with the discerning diner in mind.

Pilot Brands Lamb

Carefully selected free-range Pilot Brands lamb has a delicate, mild flavor that exemplifies the best qualities of grass-fed lamb.

About our lamb cuts

Our reputation was forged on fine lamb and an enduring tradition of excellence. Carefully selected free-range Pilot Brands lamb is trimmed with an unmatched attention to detail. Aged for guaranteed tenderness and then quick-frozen to seal in its natural succulence, Pilot Brands lamb has a delicate, mild flavor that exemplifies the best qualities of grass-fed lamb.

Superb lamb lends itself to variety and ours is sure to stimulate your imagination. Our delicious free-range, grass-fed lamb selection provides a diversity of cuts to suit the individual artistry of your kitchen. With a quality that will inspire you, our Pilot Brands invites your individual take on this classic grass-fed lamb.

Grass-fed lamb is lower in calories, cholesterol, and saturated fats than grain-fed lamb and is high in:

Omega-3 fatty acids
Vitamin C
Vitamin E
Conjugated linoleic acid (CLA)
Protein

New Zealand Lamb Cuts (PDF)Australian Lamb Cuts (PDF)

Pilot Brands Beef

We select only the best grass-fed cattle and proud to offer year-round consistency in trim, flavor, and tenderness.

About our beef cuts

Experience the flavor and benefits of natural grass-fed beef. Better for the animal, better for us, and better for the environment, grass-fed beef offers a nutritional profile and natural integrity to suit today’s contemporary and conscientious diner.

Tender, juicy beef with grass-fed goodness is manifest in Pilot Brands’ Pasture Perfect™ range of grass-fed beef. These grass-fed cattle are allowed to mature unhurriedly and naturally, grazing only on lush pastures. We assess breed, conformation, condition, and marbling to ensure the quality of this grass-fed beef. Because we select only the best grass-fed cattle, we’re proud to offer year-round consistency in trim, flavor, and tenderness.

Our beef comes from cattle that are raised on lush pasture, free-ranging and never confined, never fed antibiotics, and never treated with growth hormones. Pasture Perfect™ burgers are a revelation in America’s favorite grilling item. Our range of juicy burgers are made from free ranging, 100% grass-fed beef that has never been treated with hormones or antibiotics and they will truly raise the bar on your home grill favorites.

Grass-fed beef is higher in:

Omega-3 fatty acids
Vitamin C
Vitamin E
Conjugated linoleic acid (CLA)
Lower in total fat

Pilot Brands Beef Cuts (PDF)

Benefits of grass-fed

Are the animals given growth hormones or fed antibiotics?

No. Animals in the Pilot Brands lamb and Pasture Perfect beef programs have never been treated with growth hormones and are not fed antibiotics.

Is grass-fed meat healthier than grain fed?

Grass-fed meats are higher in vitamin E, vitamin C, beta-carotene and health benefiting fats such as CLA (conjugated linoleic acid), and lower in cholesterol, calories, and saturated fats than grain-fed meats. Grass-fed meats have much higher proportions of Omega-3 to Omega-6 fatty acids than grain fed meats. A higher ratio of Omega-3 to Omega-6 essential fatty acids is important in a healthy diet and reduces the risk of many diseases (the FDA recognizes the value of Omega-3 in reducing the risk of heart disease).

What is the eating quality of grass-fed meat? Is it chewy?

The succulence and ‘bite’ of all meat varies depending on the animals finish (condition at processing). All of our animals are selected for a high level of finish. Tenderness is a fundamental promise in our Pilot Brand lamb program. In beef, tenderness and juiciness can be closely associated with intramuscular fat (marbling). While some grass-fed beef can be very lean, beef with similar finish and marbling will have similar eating characteristics. Beef selected for the Pasture Perfect grass-fed beef program is graded for marbling under an internationally recognized system to marble scores (MBS) of 2-4, which is USDA Choice to Prime equivalent.

Is there saturated fat in grass-fed meat?

Yes, but this can be misleading. The only saturated fat in grass-fed meat is a “good” fat called conjugated linoleic acid (CLA) which can reduce the risk of heart disease, obesity and diabetes. It is actually the only type of saturated fat that is considered healthy for you. Because standard nutrition labeling regulations do not distinguish between CLA and other saturated fats, CLA is reported under the saturated fats value in the “nutrition information” panel on retail labels.

Are the animals confined? What about during winter?

Our grass-fed animals are never confined. New Zealand and Australia's temperate climates means that it is not necessary to house them during winter. They are provided with natural shade and wind breaks through appropriately planted trees.

What about BSE?

New Zealand is a relatively isolated island nation, with famously strict biosecurity and quarantine regulations. There has never ever been a case of BSE in New Zealand. Likewise, Australia is an island continent and has never had a case of BSE.

Does grass-fed meat taste different?

The flavor profile of meat is influenced by what the animal is fed during its lifetime, and especially in the months just prior to processing. Most beef and lamb in the US is finished on grain which has a less substantial flavor than grass-fed beef and lamb. Many connoisseurs consider grass-fed meat to have a richer, “truer” heritage flavor.

What makes your products different from other grass-fed meats?

Part of the challenge in producing grass-fed meat is providing year-round consistent quality. Our Pilot Brand lamb and Pasture Perfect beef programs have access to grass-fed animals that are able to graze all year round on high quality pasture. From these, animals that meet our strict standards are selected. These include grading based on the condition of the animal (its conformation and in cattle the marbling of the meat produced) and the breed of the animal (some breeds are known to produce better meat than others). If the meat isn’t up to our quality, it doesn’t get packed. From there we impose our high standards of trim and handling ensuring this quality makes it to your plate.

What types of grasses are the animals raised on?

There is a variety of grasses, predominantly rye grass with clover and other broad leaf grasses in spring and summer. If needed in winter when grass growth is reduced, the animals can be put on leafy feed crops such as chicory or brassicas, or fed hay harvested during the summer.