PASSION
CRAFTING THE FINEST GRASS-FED ANGUS BEEF… EVERY DAY, STEP BY STEP
CRAFTING THE FINEST GRASS-FED ANGUS BEEF… EVERY DAY, STEP BY STEP
Born and raised on Hawke’s Bay pastures, we combine the best genetics, with perfectly suited land and sustainable farming practices to produce Angus cattle of superior quality and taste, with our first release in Spring 2019 achieving a marbling score of seven.
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We are a family owned boutique cattle station focused solely on quality, with no compromises at any step along the way. Our passionate dedication to detail starts with the careful genetic selection of our cows and bulls and goes all the way to a three-weeks dry ageing process of the carcass quarters, before our master butcher, Paul fine cuts your meat.
Crafting premium quality meat takes time and requires us to take special care of the animals and the land.
From one meat lover to another.
MEATER is the first truely wireless smart meat thermometer.
Perfect for the whole family- even those tiny Beef lovers!
Shape your own Burger Patties, Rissoles or Meatballs with this delicious mix that the whole family will love.
Once you’ve tried Matangi Mince, you will never want any other mince.
Great combination of tenderness and flavour, Matangi Rump is a versatile cut.
One of Low and Slow amateur’s favourite cut. Good things take time!
Matangi is a place of mystic beauty – craggy mountain ranges, gentle rolling hills, fertile river flats, fresh spring water, native bush and 2.5 kilometres of river frontage. Our land is a paradise for our animals and for us. Matangi is the Maori word for breeze – just what we need during long hot Hawke’s Bay summers.