Matangi Prime Meat LTD

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

The Outstanding Food Producer Awards judges had no idea whose Lamb Loin was being served, but they awarded it gold regar...
16/06/2026

The Outstanding Food Producer Awards judges had no idea whose Lamb Loin was being served, but they awarded it gold regardless.

They said it had "great texture, mild lamb flavour - very practical, no waste and easy to prepare."

The loin runs along the back - the least-worked muscle on the animal, which is why it's the most tender cut. B***d and rolled, it roasts evenly and carves into clean, even rounds. Like every Matangi cut, it's prepared in-house by our own butchers.

Season with herbs and roast at 180°C for 30-40 minutes. Rest under foil for at least 10 minutes before carving.

Shop online or visit our boutique butchery.

https://matangi.co.nz/products/lamb-loin-bone-and-rolled

Matangi beef isn't available all year round. Nature doesn’t work that way, and we don’t pretend otherwise.Calves are bor...
12/06/2026

Matangi beef isn't available all year round. Nature doesn’t work that way, and we don’t pretend otherwise.

Calves are born in August and February on our Tuki Tuki Valley farms. From there, they grow slowly on grass across both properties for 24-32 months, until the intramuscular fat has developed enough to naturally marble through the muscle.

That timeline is set by the animal, not by a production schedule.

Every October, the season opens. We call the first release Matangi Week - the beginning of a new season of Angus beef and chicory-finished lamb.

From October through to the end of July, we supply some of New Zealand’s leading restaurants and customers around the country. Then the season closes while the next generation continues growing at its own pace.

We’re now in the final weeks of the current season. If there’s something you’ve been meaning to stock the freezer with, now’s the time.

https://matangi.co.nz/

11/06/2026

Beef + Lamb New Zealand's 2026 Ambassador, Carlita Campbell has had Matangi rump tartare on her menu for three years straight.

At Cellar 495, she's anchored the dish around Matangi rump - shallots, capers, chives, Worcestershire, buttermilk fried pickles, parmesan custard.

It's become the dish Cellar 495 is known for.

The rump isn't the obvious tartare cut, but Carlita disagrees: "I think the beef rump for tartare is the only option. You've got the perfect texture, you've also got that really beefy flavour, which is blessed inside the beef rump. No question, the beef rump is what you want to use."

With tartare, there's no heat to fall back on. The meat has to carry the dish - and Matangi rump, working alongside those flavours, delivers every time.

If you're local, get into 495wines and try it.

The beef and lamb are the product, but the Matangi experience runs from the moment you order to the moment it's on your ...
08/06/2026

The beef and lamb are the product, but the Matangi experience runs from the moment you order to the moment it's on your bench.

The team, the packaging, how it arrives... the same thought goes into all of it as goes into raising the animals.

Order online or come into the butchery - link in bio.

https://matangi.co.nz/

Better beef doesn't have to wait for the weekend. Our quick-cook range comes from the same Angus herd raised on our Tuki...
05/06/2026

Better beef doesn't have to wait for the weekend.

Our quick-cook range comes from the same Angus herd raised on our Tuki Tuki Valley farms in Hawke’s Bay. 100% grass-fed and grown slowly over a minimum of 24 months, until the intramuscular fat has developed enough to marble through the muscle.

Every cut is prepared in our boutique butchery - sliced, trimmed, diced or portioned by our butchers before it reaches your kitchen.

All five recipes are on our website via the link in bio.
Save this post for your next mid-week dinner fix.

https://matangi.co.nz/blogs/cooking-ideas/5-weeknight-dinners-using-quick-cook-beef-cuts

Matangi skirt steak took home a gold medal at this year's Outstanding Food Producer AwardsEvery cut was blind judged.The...
03/06/2026

Matangi skirt steak took home a gold medal at this year's Outstanding Food Producer Awards

Every cut was blind judged.

The judges called our skirt steak "tender and exceptionally juicy. Fresh, clean flavour… such great taste the judges couldn’t stop eating!"

Skirt steak is cut from the diaphragm muscle - a long, thin cut with strong beef flavour and natural marbling. Like every Matangi cut, it's dry aged on the bone for up to three weeks before it reaches the counter. It's best cooked quick on high heat creating a good char on the outside before being rested and sliced against the grain.

If you haven’t tried skirt steak before, this is your sign to give it a go.

Shop online or visit our boutique butchery.

https://matangi.co.nz/products/skirt-steak

Last week, Hawke's Bay produce made it onto the menu at one of Auckland's top restaurants.Ghost Street hosted a collabor...
02/06/2026

Last week, Hawke's Bay produce made it onto the menu at one of Auckland's top restaurants.

Ghost Street hosted a collaboration dinner in Britomart built around our region's produce, pairing Matangi beef and lamb with Decibel Wines through a modern Chinese lens.

We had big flavours, smoke, spice, acidity, richness and some seriously clever cooking from Nathan and the team.

Jamie was on the floor for the evening talking through the farm, the breeding programme, and what goes into producing beef and lamb like this, long before it reaches the plate.

The collaboration menu runs for the next month at Ghost Street, and if you're in Auckland it's definitely worth the visit.

Find out more:
https://ghoststreetakl.nz/

The best sear you'll ever get starts in a low oven, not a hot pan.This is called a reverse sear, and it is melt-in-your-...
28/05/2026

The best sear you'll ever get starts in a low oven, not a hot pan.

This is called a reverse sear, and it is melt-in-your-mouth good.

Start with low heat first (100-120°C) until the internal temperature of the meat reaches around 50°C. Then let it rest.

Now for the exciting part, the searing! 60-90 seconds per side in the hottest pan you have.

Rest again.

The sear has one job - the crunchy crust 😋

Resting matters both times. Before the sear it lets the temperature settle. After, it keeps the juices in the meat rather than on the board.

It works best on a cut with thickness and structure like a ribeye or a sirloin.

Salt + heat + time = the best reverse seared steak you'll taste.

Not sure which cut to use? Come into the butchery and ask - we'll guide you in the right direction or order online: https://matangi.co.nz/

26/05/2026

Matangi Prime Meat LTD has built a fully integrated business focused on producing exceptional Angus beef and lamb. With meticulous care across breeding, farming, processing and retail, the Hawke’s Bay company continues to set new standards for premium New Zealand meat.

Their dedication has earned national recognition, including Supreme Awards at both the Outstanding New Zealand Food Producer Awards and the East Coast Ballance Farm Environment Awards, proving quality, innovation and sustainability remain at the heart of everything they do.

GCW Engineering & Machinery, Harris Pumps & Filtration Ltd, Mike Kettle Contracting, BDO Hawke's Bay, Bay Motorcycles

Full story👇

26/05/2026

We put the butchery in a box. Four of them, actually 🍔

Head butcher Matt walks us through each one. Premium Angus beef and chicory finished lamb in your freezer, ready to pull out mid-week and make Wednesday dinner worth cooking.

Which one will you taste first?
Explore our new Matangi boxes here:
https://matangi.co.nz/collections/meat-boxes

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