Heritage Meat

Heritage Meat Heritage Meat is an artisan butchery in Taupō, offering a handpicked selection of premium meats, chef-prepped ready meals and next level homekill.

We also supply top-quality cuts to New Zealand’s hospitality industry. We proudly supply top-quality meat to New Zealand's hospitality industry, helping chefs delight and intrigue their diners. Closer to home, our artisan butchery in Taupō provides locals and visitors with a handpicked selection of premium meat. Now, genuine restaurant-quality meat is available to the diner at home. The pillars ou

r brand stands upon are:

- Uncompromising Quality- Meat of the highest quality, without question, that we will stand behind 100%.

- Authentic Provenance - A story of provenance that is truly authentic, as a result of our partnerships with a small selection of the country's most exceptional farmers, for whom love and care for their land and animals is their driving priority.

- Distinctive Offerings - Points of difference from other meat brands available in New Zealand. Our offering is based on the authentic replication of the beef found in Europe, which has inspired us to create our Heritage Vintage Beef and Heritage Regenerative Beef (available mid-2025).

When should you salt a steak?🥩For me, there are only two right answers:🧂 The morning or night before🧂 Immediately before...
04/09/2026

When should you salt a steak?🥩

For me, there are only two right answers:

🧂 The morning or night before
🧂 Immediately before it hits the heat

There is nothing in the middle!

Salting, or dry brining, well in advance gives the salt time to draw out some moisture, dissolve and then work its way back into the meat, seasoning it throughout. If you haven’t done that, salt the meat immediately before cooking.

Why not 10 or 20 minutes beforehand? Because the salt will draw moisture to the surface. And moisture is the enemy of a beautifully caramelised crust!

Use fine salt before cooking to assist with the formulation of a beautiful even crust, and save the flaky salt for serving.

🛒Browse our range of steaks online or visit us in store tomorrow from 9am-3pm.

Cheers, Huw

A classic, with good reason. 🇫🇷Steak Frites is a simple French classic. My version pairs my favourite cut, Heritage Pica...
02/09/2026

A classic, with good reason. 🇫🇷

Steak Frites is a simple French classic. My version pairs my favourite cut, Heritage Picanha, with a luxurious peppercorn sauce made in the same pan as the steak.

That means all the meat juices, rendered fat and glorious caramelised bits left in the pan become part of the sauce.

I add shallot, garlic, beef stock, cream, Worcestershire sauce, balsamic vinegar, crushed peppercorns. And, most importantly, one cup of love!❤

Spoon the sauce onto the plate, slice the rested steak over the top and add a generous serving of fries. Enjoy!

Find my full recipe here: https://48g8o27.s.gy/SWgeJp

Cheers, Huw

What’s the best way to cook a steak?🥩It’s probably the question I’m asked more than any other, so I’ve brought together ...
01/09/2026

What’s the best way to cook a steak?🥩

It’s probably the question I’m asked more than any other, so I’ve brought together everything I’ve learned from cooking hundreds of steaks over the years, and tips and tricks I’ve leaned from exceptional chefs both here and overseas.

From choosing the right steak and knowing when to salt it, to creating a great crust, judging when it’s cooked and allowing it to rest, my latest guide covers the entire process.

No tricks or overcomplicated techniques. Just practical advice to help you cook a seriously good steak at home.

Read my full guide here 👉https://d9v1npk.s.gy/my-link

Cheers! Huw

Spring is here and so are our Monday opening hours! 🌷☀️Heritage Meat is now back open on Mondays from 9am–6pm, giving yo...
30/08/2026

Spring is here and so are our Monday opening hours! 🌷☀️

Heritage Meat is now back open on Mondays from 9am–6pm, giving you another day to stock up for the week ahead.

See you in store!

📍 63 R***e Range Road, Taupō
🕘 Monday–Friday, 9am–6pm | Saturday, 9am–3pm

We’ve created a new page dedicated to Heritage Meat Homekill! 🥩Follow along for homekill advice, a look behind ...
23/08/2026

We’ve created a new page dedicated to Heritage Meat Homekill! 🥩

Follow along for homekill advice, a look behind the scenes, cut options and plenty of tips to help you get the best from the animals you raise or hunt.

Whether you’re a farmer, lifestyle block owner or hunter, head over and give the new page a follow, and feel free to share it with anyone who might find it useful.

Follow Heritage Meat Homekill here 👉 https://bit.ly/4wJ38Ts

Every Italian Nonna has her own way of making ragù, and Huw is no different. 🇮🇹🍝 (except he's obviously not an Italian N...
21/08/2026

Every Italian Nonna has her own way of making ragù, and Huw is no different. 🇮🇹🍝 (except he's obviously not an Italian Nonna!🤔)

His version brings together beautifully browned beef mince, guanciale, red w**e and a few personal touches to create a rich, deeply flavoured sauce.

The secret is taking time to build flavour at every stage and let it simmer gently for at least two hours. Yes, really!

Read Huw’s latest blog below for the full recipe and find out why he adds milk early and a dash of Worcestershire sauce.

✍ Recipe here https://yp6vce7.s.gy/my-link

🛒Shop for premium mince from our online store here👉https://yp6vce7.s.gy/peQznb

New Zealand’s finest, provenanced Beef, Lamb and Pork.Eat with knowledge, eat with intention.
17/08/2026

New Zealand’s finest, provenanced Beef, Lamb and Pork.
Eat with knowledge, eat with intention.

When it comes to steak, marbling has become the measure everyone talks about. But does more marbling automatically mean ...
15/08/2026

When it comes to steak, marbling has become the measure everyone talks about. But does more marbling automatically mean a better steak?🥩

Huw says absolutely not.

The quality of a steak starts long before it reaches the butcher’s block. Genetics, consistent growth, soil and pasture health, animal welfare and careful management throughout an animal’s life all influence the final eating experience.

Marbling matters, but it’s only one part of the story.📖

Read Huw’s latest blog to find out why flavour, farming and the life of the animal deserve just as much attention. 👉 https://bit.ly/4wtHWk3

What’s the best cut of steak?🤔The honest answer is: there isn’t one!Food is deeply personal. The right steak depends on ...
14/08/2026

What’s the best cut of steak?🤔

The honest answer is: there isn’t one!

Food is deeply personal. The right steak depends on the flavour and texture you enjoy, how you plan to cook it and the occasion.

Eye fillet might be perfect for one person, while someone else will always choose ribeye, sirloin, picanha or bavette.

Discovering your favourite is half the fun.

🛒Browse our range in our online store 👉https://www.heritagemeat.co.nz/

14/08/2026

What’s on the butcher's block this weekend? 🔪

Huw’s picks of the week are:

🥩 Skirt steak - affordable, full of flavour and best cooked hot and fast
🐑 Hogget chops - beautiful colour, a generous fat cap and plenty of flavour
🐖 Waratah Farm pork rib chops - the pork equivalent of a ribeye
🌭 Lincolnshire sausages - delicious British-style pork sausages with a hint of sage and thyme

Pop in and see the team for cooking tips and everything you need for a delicious weekend. Happy Friday! 🙌

Address

Taupo

Opening Hours

Monday 9am - 6pm
Tuesday 9am - 6pm
Wednesday 9am - 6pm
Thursday 9am - 6pm
Friday 9am - 6pm
Saturday 9am - 3pm

Telephone

+6421441332

Website

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