Matū

Why it's listed

A Beverly Hills steakhouse whose entire menu is built on one producer's beef: 100 percent grass-fed Wagyu from First Light Farms of New Zealand, butchered in house every morning and served warm red. The steak list runs a 10 oz centre-cut picanha, an 11 oz New York strip, a 13 to 14 oz ribeye and a 22 to 25 oz rustic ribeye, with petite strip and two further ribeye weights on some nights, and the starters carry steak tartare two ways and a tenderloin carpaccio. First Light describes a decade of crossbreeding from Tajima genetics to produce cattle that thrive on pasture, and states no breed generation, so the sourcing is named and traceable without clearing a breed standard.

Wagyu on the menu

• New Zealand

  Brand / Prefecture

  First Light Farms

  Grade

  Not listed

  Producer

  First Light Farms

Cuts named on the Wagyu menu

• Ribeye
• Striploin
• Ichibo / picanha

Read from this venue’s quoted evidence, so a listed cut may not be on tonight. What these cuts are

Sourced from

• First Light Farmsbrand ↗

Evidence on file

• “Steak restaurants exclusively serving 100% grass-fed Wagyu from First Light Farms.”

• “Matū was inspired by the best-tasting beef we've ever had. 100% grass-fed Wagyu produced by First Light Farms of New Zealand. The Wagyu cattle are fed only grass, no grain.”

• “They wanted great beef, so they decided on Tajima (Black) Wagyu genetics, but they knew full-blood Wagyu animals would not thrive eating grass on pastures. They spent almost a decade crossbreeding to create cattle that fit the bill.”

Quoted from the venue's own menu or site. A Wagyu claim on a menu is not the same as documented provenance.