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.
Undoubtedly the most tender cut, our eye filet will melt in your mouth like butter.
The perfect balance of flavour and tenderness.
Also known as New York Strip Steak, it is a steakhouse classic!
This little-known butcher’s cut deserves to be in the spotlight.
A Brazilian Steakhouse favourite cut! You can roast it whole or slice into steaks.
Ooh la la! Bavette is a French gourmet’s favourite cut! Perfect cut to marinade.
Packed full of flavour and with good marbling it does great on the grill.
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.