Out the Farm Gate

07/09/2026

Buy meat direct from the farmer. That's the whole thing.

Here's how Out the Farm Gate works.

You pick a farm. You can see who they are, where they are, and how they farm. You order a quarter, a half or a whole beast. Then you fill in a cut sheet, and that's where it gets good. Steaks whole, halved, or sliced into packs that suit you. More mince if that's what you go through. Sausages in the flavour you pick. Salami, schnitzel, patties. Your meat, your call.

It's harvested and cut by a butcher in your region. You collect it packed, labelled and frozen.

You get a freezer full of meat you can trace back to a paddock, Beef, Lamb, Wagyu and Buffalo anywhere from Northland down to Invercargill.

No middleman, no mystery meat, no supermarket.

Who we are and why we started it:
https://outthefarmgate.co.nz/about-us/?utm_source=facebook&utm_medium=social&utm_campaign=about-us-pin

Sign up on our website to stay in the loop and hear when a farm near you has meat coming. And our other pinned post walks you through how it all works.

05/09/2026

Meet Jayne McMillan, the butcher we work with in Central Otago.

Jayne has a degree in microbiology and twenty seven years in the meat industry. She started in the lab at the Lorneville plant, ran the lab at Mataura, then spent two years in Los Angeles working USDA regulations for the New Zealand Lamb Company. Then she saw a boutique butchery for sale and bought it.

That is The Fridge, on Alexandra Fruitlands Road. Her beef hangs at least ten days and usually fourteen or more, and in 2024 her maple streaky bacon took gold at the national bacon and ham awards.

Four of her five staff are women, including her apprentices.

Your beef comes from Tinwald Farm, up the road in Central Otago between Cromwell and Wanaka. Roasts come back vacuum packed as standard.

outthefarmgate.co.nz/farmer/tinwald-farm/

03/09/2026

🐄 THREE HARVEST DATES THIS MONTH! 🥩

September is a busy month at Out the Farm Gate, with three great harvests coming up:

📅 9 September – Shelley Beach Organics
🦬 Buffalo
https://outthefarmgate.co.nz/farmer/shelly-beach-organics/

📅 21 September – Wild Meadows
🐄 Whiteface Cross beef
https://outthefarmgate.co.nz/farmer/wild-meadows/

📅 End of September – Black Silver Wagyu
🥩 Premium Wagyu beef
https://outthefarmgate.co.nz/farmer/black-silver-wagyu/

🌿 Know your farmer. Know your food.

Get your order in and secure your beef before these harvest dates are gone.

02/09/2026

Meet Warkworth Butchery, the butcher we work with on the Rodney coast.

In 2020, on his first attempt, Rob Lees was named New Zealand Master Butcher. Since 2022 the shop has taken gold at the national sausage or bacon awards every single year running. Bacon, hams, the Warkwurst, the lamb merguez.

Their shop manager Eli Ropata puts it plainly: everything is made in store, and they do not use a packet of spice mix. The gold medal merguez uses whole lemons, not concentrate.

That is who is cutting your beef. Five of our farms send it there, all farming regeneratively: Wild Meadows, Little Creek Farm, Hewlett Point Farm, Greener Grasses and Black Silver Wagyu. Everything comes back vacuum packed at no extra charge.

Rob and Renee moved their family up from Christchurch to keep a shop that has been on Warkworth's main street for over a century.

outthefarmgate.co.nz/find-a-farmer/

02/09/2026

Shelly Beach Organics harvest on Wednesday 9th September,
and there are still spots open.

Dan and Kazuyo Friedlander have farmed this stretch of the
Kaipara coastline for more than thirty years. Biodynamic and
chemical-free, one of the oldest biodynamic farms in the
country.

They run Mediterranean water buffalo, a heritage breed,
grazing from the upper paddocks right down to the Kaipara
tideline. Slow grown over three to four years, each animal
known by name.

The meat hangs fourteen days, then it is cut to your sheet
and vacuum sealed.

Take a quarter, a half or a whole. One pickup point, Jax
Homekill at Waitoki, about fifteen minutes north of
Silverdale.

Prices, weights and cut options are all on their page.

Harvest is a week away. If you want buffalo in the freezer,
now is the time.

outthefarmgate.co.nz/farmer/shelly-beach-organics/

31/08/2026

Wild Meadows harvest on Monday 21st September. Orders are
open now.

Wild Meadows is a permaculture family farm on the Northland
west coast. Holistic planned grazing, soil-first, no synthetic
fertiliser, no agrochemicals, no dewormers, no antibiotics.
Two-year-old beef-cross cattle shifted onto fresh pasture
every day of their lives.

They are harvested on the farm by the mobile abattoir. No
truck, no yards they do not know. The beef hangs on the bone
about ten days, then it is cut to your sheet.

Take a quarter, a half or a whole. Pick up two to three weeks
after harvest from De Bauchery in Tikipunga, Whangārei,
Sausages By Design in Silverdale, or Warkworth Butchery on
Queen Street.

Prices, weights and cut options are all on their page.

Orders close when it's full.

outthefarmgate.co.nz/farmer/wild-meadows/

🌿 Tier 3 Regenerative — Northland West Coast Wild MeadowsSoil-first regenerative beef A permaculture family farm on Northland's West Coast — beef raised on diverse pastures, finished without synthetic fertilisers, agrochemicals, or pharmaceuticals. On-farm harvest, dry-aged on the bone. North...

31/08/2026

Meet Outram Butchery, the butcher we work with near Dunedin.

Most butchers hand your whole order back frozen. Outram do something different. Your steaks come home raw, so they carry on ageing in your own fridge until you are ready for them. Everything else comes back frozen.

They are on Mountfort Street in Outram, a short rural drive out of Mosgiel, and beef hangs five days before it is cut. Their reputation locally is built on game, and people drive a long way to use them.

The beef comes from Tinwald Farm, which despite the name is in Central Otago, between Cromwell and Wanaka.

A quarter, a half or a whole beast. You fill in the cut sheet, they cut it that way.

outthefarmgate.co.nz/farmer/tinwald-farm/

30/08/2026

Quarter, half or whole beef, direct from the farmer. You can now collect in Pukekohe.
Jules and Mike run Seven Streams Farm at Katikati, under the Kaimai Mamaku Ranges. Around fifty head, Charolais and Hereford, hand reared and moved on foot. Rotational grazing all year, no till pasture renewal, no pesticide on the grass, and two thousand native trees planted a year. Regenerative pathway farming, and one hundred percent grass fed. They call it the Calm Farm.
Franklin Country Meats in Pukekohe is now cutting for them. So if you are in Franklin or South Auckland, you can order a quarter, a half or a whole beast and pick it up close to home. Tauranga collection is still there too.
You fill in the cut sheet. They cut it that way.
outthefarmgate.co.nz/farmer/seven-streams-farm/

30/08/2026

Meet De Bauchery, the butcher we work with in Whangārei.

They are on Kiripaka Road in Tikipunga, in the same shop as Tikipunga Fresh Foods. If you buy a quarter, a half or a whole beast from Out the Farm Gate and collect in Whangārei, Nick and the team are the ones doing the cutting.

Beef hangs about ten days there. Lamb three to five. Every cut is done to the sheet you filled in. Steaks the thickness you asked for. The mince quantity you wanted.

Then there are the sausages. Six beef flavours, from plain through to Texas chilli, herb and garlic, and steak and onion. The lamb ones include mint, and Moroccan and apricot. Several are gluten free.

Five of our farms send meat there, all farming regeneratively: Wild Meadows, Little Creek Farm, Hewlett Point Farm, Greener Grasses and Black Silver Wagyu.

You buy direct from the farmer. De Bauchery does the cutting. You pick it up on Kiripaka Road.

outthefarmgate.co.nz/find-a-farmer/

27/08/2026

Shelly Beach Organics raises heritage water buffalo on one of New Zealand's oldest biodynamic farms — where the pasture meets the Kaipara tide. 🐃

On the edge of the Kaipara Harbour, Dan and Kazuyo Friedlander farm a place with more than thirty years of biodynamic, chemical-free history behind it — one of the largest biodynamic farms in the country. Diversity runs the whole property: many species, many habitats, all managed without chemicals. Mediterranean water buffalo have been part of that mix since the 1990s — slow-grown over three to four years, never grain-finished, each animal known by name. The herd grazes from the upper paddocks right down to the tideline.

Buffalo is leaner than beef, richer in flavour, higher in iron. Each share is hung fourteen days and cut to your specification — whole, half or quarter — then vacuum-sealed, ready to collect.

Something genuinely different — straight from the farm gate.

Order direct → https://outthefarmgate.co.nz/farmer/shelly-beach-organics/