Mark the Moment with Boutique Grass-Fed Angus Beef from Matangi

Tucked in the pristine hills of Hawke’s Bay, bordered by the winding Tuki Tuki River, Matangi is home to hand-raised Angus herds and chicory-finished lambs, nurtured with care and integrity.

Their butchers honour the craft, selecting only the finest cuts for discerning cooks across New Zealand. Every animal is selected for premium eating quality and grown with patience — producing cuts that are limited in quantity, but extraordinary in flavour and tenderness. 

Among their most celebratory offerings are three show-stopping cuts that bring presence and pleasure to any occasion:

Tomahawk Steaks:
With a dramatic bone and generous ribeye, the tomahawk delivers theatre and deep satisfaction. Perfect for guests who appreciate both spectacle and taste.

Picanha: 
A Brazilian favourite revered for its rich, beefy flavour and delicate marbling. Cut from the top of the rump, Picanha balances tenderness with satisfying bite. Best seared with its fat cap intact to baste the meat as it cooks, delivering a caramelised crust and juicy, full-bodied finish. Perfect for sharing or slicing at the table.

Flat Iron: 
Once a butcher’s secret, now a chef’s essential. Cut from the shoulder, this steak surprises with remarkable tenderness and deep, savoury character. It’s fine marbling and uniform shape make it ideal for quick, even cooking — a versatile cut that offers both refinement and value without compromise on flavour.

To cook like a craftsman:
• Bring steak to room temperature before cooking for even searing.
• Season simply with sea salt, cracked pepper, and olive oil.
• Always rest before serving — 10 minutes for smaller cuts, 20 for large.

"Matangi Angus Beef — raised with respect, prepared with purpose, and worthy of every moment that matters."

MATANGI.CO.NZ
INSTAGRAM: @MATANGI_NZ