Our Farmers

Gary and Tania Coker are two of our southernmost farmers, running a dairy grazing and beef finishing operation at Agland Farms near Dacre. Some of that beef is First Light Wagyu, which the Cokers – who have been farming for over 40 years – say has helped open their eyes to new possibilities. “It has broadened our opportunities in cattle finishing and risk profile, while being involved in a company actively marketing quality beef,” says Gary.

The Cokers farm across 620ha, and in their spare time enjoy a bit of boating. They also look forward to the annual trip north to Hawke’s Bay for the First Light AGM. “It has given us opportunities to meet other likeminded farmers.”

Provenance, animal welfare and sustainability play a big role in how the Cokers run their operation and they devote themselves to getting it right. “Those values are extremely important to us,” says Gary. “We farm with the future in mind. We’re not wanting to harm the environment so we manage our stock to both sustain our land and provide a premium product for the end user.”

Gary encourages anybody looking for a new opportunity to raise, farm or finish the best beef in the world to contact First Light. “Go visit a farmer who runs Wagyu cattle across the age groups to see how they would fit into your system,” he suggests.

Mark and Wendy Smyth purchased Piripiri Station, located in the King Country, in April 2006. In 2014, they expanded their operation, buying a neighbouring farm and extending their land to 2400ha, (1820ha effective, including a coastal lease of 200ha effective).

The Smyths say they chose First Light after developing a keen interest in the progress of Wagyu cattle as opposed to traditional breeds. And Wendy, who holds a Bachelor of Consumer & Applied Science majoring in Japanese and food science, says she was hooked on the story. “Consumers are choosing not only a superior tasting meat with incredible nutritional attributes, but a happy grass-fed product that can be traced back to the grower,” she says. “The First Light team fronting the story has integrity, marketing innovation and is driven to produce a quality protein to top end consumers.”

Both Mark and Wendy are sports-mad, enjoying everything from rugby, cricket, hockey and tennis to horse-riding, and diving and fishing the clear waters near their home. Mark, who graduated Lincoln University with a Bachelor of Commerce (Agriculture) belongs to the farmer-led initiative King Country River Care. “We’re very proud of our provenance, our coastal influence, the native bush and healthy rivers surrounding us,” he says. “We endeavour to produce a healthy, happy sustainable product without compromising the growth of future generations going forward.

And that’s reflected in the animals they raise for First Light.  “Our dedication to animal welfare is very important to us,” he continues. “It feels good to grow a nutritious product without human intervention – just pure grass as well as good animal health and stock management practices.”

A glimpse of First Light Wagyu product in a San Francisco supermarket led to Wairarapa farmers Mark and Susannah Guscott joining the First Light family in 2016.

They were there with Atkins Ranch, which supplies New Zealand lamb to the premium US market; Mark’s father was a founding member and Mark is on the board of its farmer group.

“First Light were doing a cooking demo the same way Atkins Ranch do. I had heard of First Light but didn’t know much about Wagyu. Roll on a few years… we sold our first crop of calves as weaners and our second crop will go to processing later in 2020.”

Mark and Susannah have been sheep, beef and arable farmers on 800ha near Martinborough for 16 years. They have three children – Olivia, Annabelle, and Ben.

The farm, Glen Eden, has 180ha of cash cropping, lambs 1500 to 1800 ewes and trades about 10,000 lambs to Atkins Ranch each year. One hundred and thirty Angus beef cows are put to Wagyu bulls.

Mark says the First Light Wagyu was worth more money to the farm and he liked the fact the business was market driven. He says the animals themselves were different to what he was used to, but not too different.

“The growth rates are similar to Angus steers. Like with any change or doing something for the first time, you adjust your management. I was keen to have a go at carrying them through summer and into their second winter; they need to be prioritised and done well. We’ve made the adjustments and they’re going well. We don’t have huge numbers so they’re fed grass only, with some red clover baleage when needed.”

He says walking around the Wagyu in the yards and the paddocks has quietened them and they’re easily shifted and good to work with.

The farm has 20ha of native bush in a QEII National Trust covenant, 3ha of retired wetlands (with more on the plans) and tourism accommodation on a hill overlooking the farm.

Diversification appeals to the couple.

“It is more complex, but everything works together in a big jigsaw puzzle,” Mark says.

Quiet, easy-to-handle cattle and surety of price – top reasons why South Canterbury farmers Evan and Clare Chapman love their association with First Light.

In October 2019, the Chapmans marked a century of farming on the rolling downs of Rockburn, near Geraldine – a true milestone. It was also a chance to celebrate Evan and Clare taking full ownership of the 540ha property after farming in partnership with Evan’s parents, Angus and Liz, since 2003. Evan and Angus manage the farm day-to-day, and Clare does the books. Their three daughters, Olivia, Ella and Milly, are the fifth generation to live there.

Rockburn runs 2800 composite breeding ewes, finishes 100 bulls and takes 100 First Light Wagyu calves through to finishing.

“We had breeding cows here for a long time, but it was too hard to take them through the dry summers with calves at foot, so we went to trading steers and heifers, but we were at the mercy of the schedule and the store price,” says Evan. “We didn’t know what the purchase price was going to be and we didn’t know what the sale price was going to be. We pay a premium price for the Wagyu calves, which makes you flinch a bit, but it’s worth it at the other end when the price you get for them at 24-months is so much higher again.”

In winter, the R1s are fed fodder beet and silage and the R2s have fodder beet and meadow hay; pretty much what they were doing anyway, Evan says.

“At night I was fencing off the ring feeders so they had to eat more fodder beet if they were hungry.”

He says the animals are quiet and good to handle.

‘They’re placid, a lot easier than the bulls to handle and easy to work in the paddock and in the yards. Last year the kids were feeding them fodder beet through the fence. There are a few friendly ones you can give a good scratch on the head.”

Evan says the people are great to deal with as well.

“They have hub meetings that keep us informed of what’s going on in the company and any new initiatives coming through. They’re always doing more research to lift the marble score and sharing ideas from other farmers in the supply group to improve what we’re doing.”

Rockburn Farming picked up the prize for First Light Wagyu Finisher of the Year in 2019. Evan says he’s glad he “stumbled across” First Light when he did. “Wagyu cattle are great to work with. You have to be prepared to give them preferential treatment but the benefit of this is a contract with a premium price. We have found First Light a great company to supply to.”

Te Kawenata Farm, meaning ‘The Covenant’, is 320ha of rolling to steep hill country near the coast of Central Hawke’s Bay. Just up the road from the Elsthorpe Village, the location and community is the perfect home for Ray and Gemma Munn to raise their young family – Amelia, Niko and Lola.

The company was established in 2016 when the farm was purchased by four entities of family and friends. Today, the farm is owned and managed by Ray and Gemma, and Ray’s parents Allan and Ngaio Munn. The farm originally began breeding traditional Romney Sheep and Angus Cattle, before joining the First Light supply chain in 2019.

Gemma’s father, a keen home-chef, was the one to discover and inspire their First Light journey. The beautiful meat, but also the story and the connection from farm to customer is what Te Kawenata is proud of be a part of. This complements their operation and lifestyle well.

Te Kawenata currently breed-to-finish Wagyu x Angus cattle and is committed to backgrounding Wagyu x Dairy cattle, before passing them on to specialist finishers.

“We love First Light’s respect of the whole animal and way they are continuously looking to extract as much value from it. Their constant innovation and product development is exciting”.