Matangi Prime Meat LTD

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Matangi Prime Meat LTD

Robert and Jamie have selected the best in genetics that enable Angus cattle to grow and thrive on the green-grassed rolling hills of Matangi Station.
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Eating quality, not speed of growth is their breeding focus. Place of origin is simple : Matangi Station

10/09/2026

A proud moment for Matangi, on the cover of the latest issue of The Profit business magazine.

While the feature touches on our recent awards, what we’re particularly proud to talk about is doing business here in Hastings.

There’s been a real energy building in Hastings over the past few years. For us, establishing our Matangi butchery and showroom here has been an incredibly positive move, giving us the opportunity to grow the business, build strong local relationships and become part of a community that continues to back its own.

We’re proud to be based here, proud of what’s happening across Hastings, and excited to see where the region goes next.

Thanks to The Profit for sharing our story and for putting us on the cover!

07/09/2026

A smash burger is only as good as what's in the patty.

No5 Cafe & Larder make theirs with Matangi Angus beef, smashed hard onto a hot grill, cheese melted through and dripping at the edges, caramelised onions, gherkins and burger sauce.

If you're in Hawke's Bay, it's definitely worth trying.

Otherwise, grab some Matangi beef patties and have a crack at making your own smash burger from home.

matangi.co.nz/products/smash-patty-mince-1kg

03/09/2026

Socks? He’s got them. Another mug? Maybe not.

Give Dad something he’ll actually look forward to using this Father’s Day: a Matangi gift card.

He can put it towards his pick of our grass-fed Angus Beef, whether he’s a ribeye man, likes something low and slow, or simply wants to choose for himself.

And if you’ve left Father’s Day shopping until the last minute, we’ve got you covered. Pop into the Matangi butchery this week and we’ll sort you out, or shop online!

Open tomorrow (Friday), 9am-3pm.

https://matangi.co.nz/products/matangi-gift-card

01/09/2026

A handful of our cattle get to grow old before they ever reach the butchery.

This is Heritage Beef. Animals aged 8 to 14 years, carrying the same genetics as our prime herd. That extra time creates a slightly different eating experience with less give in the bite, but more depth in the flavour.

It comes from one farm, so it's only around for part of the year, and right now is one of those windows.

This particular cut is a marble score 5 Scotch fillet on the bone, but Heritage Beef can be cut any way you want: bone-in tomahawk, cowboy steaks, boneless Scotch fillet, porterhouse, eye fillet, or the low and slow cuts.

Get in touch to order yours while it's available or visit us in store now!

www.matangi.co.nz

27/08/2026

“When I feel like spoiling myself, I know I won’t be disappointed.”

That’s a line from a review that came in this week, and it’s the one that stood out.

To us, it says something about consistency. People don’t keep coming back unless every order lives up to the last.

All our beef and lamb comes from animals we’ve bred and raised ourselves, across our two farms in the Tukituki Valley, Hawke’s Bay. That gives us control over the quality from the very beginning.

Reviews are lovely to receive, but repeat customers are the number we really watch.

matangi.co.nz

17/08/2026

It's been a run of cold nights, and our Matangi slow braised lamb shanks with red w**e and rosemary is dish gets everyone asking what time dinner is.

The shank is one of the toughest cuts on the lamb, which is exactly why it works in this dish. It's full of collagen and connective tissue that only breaks down with low heat and plenty of hours in the slow cooker.

Seared first for colour, then braised for three hours in red w**e, stock, rosemary and thyme until it falls from the bone. It's then strained, reduced, then spooned back over the tender lamb.

Save this recipe for later, and add this dish to next week's menu.
Full recipe is on our blog, here: https://matangi.co.nz/blogs/cooking-ideas/slow-braised-lamb-shanks-with-red-w**e-and-rosemary

13/08/2026

Dinner's nearly ready, and you're not even home yet.

Coming home to a hot dinner, ready minutes after you're through the door is a special treat in the middle of Winter!

The cuts that suit a slow cooker come from the same animal that produces the T-bone and the ribeye. They're raised the same way, over the same 24 to 32 months.

Hours of low heat is all it takes to turn them tender, rich and ready to eat.

matangi.co.nz

10/08/2026

Smart move? Stock the freezer.

Our Freezer Essentials Box keeps eight cuts on hand for whenever you need them: two packs of stir-fry beef, two of hand-diced beef, four of premium dry-aged mince, and two of classic beef sausages.

It's the box you'll be glad to have on hand during a busy week. Pull a pack out the night before, and dinner's half sorted before you've even started cooking.

Stock up and order online now, or visit our Hastings showroom at 308 Heretaunga Street East, Hastings.

www.matangi.co.nz/products/matangi-freezer-essentials-box

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Hastings

Website

http://www.matangi.co.nz/

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