Matangi Beef
Matangi stands for a symbiosis of the utmost care for our land and soil, animals and people. The story highlights the uniqueness of Matangi Angus Beef’s holistic and fully vertically integrated approach to creating NZ best grass fed Angus beef.
Matangi caters to food and particularly meat connoisseurs in NZ and it’s high input cost strategy (breeding herd, longer growth period, highly qualified staff on farm and butchery, artisan meat production, packaging and distribution) requires premium pricing on the retail and the restaurant side of the business. This is challenging when supplying beef- where only 16% of the carcass is premium cuts.
No other Beef producer practices this 360 degree approach and has 100% control of every step in the creation of the beef product. The Matangi 3E principle is the basis of that uniqueness (Excellence in Breeding, Excellence in Farming, Excellence in Butchering). Sires and dams are chosen for eating quality traits. All cattle are born and fattened on the properties. They calve twice annually to produce beef for 10 months of the year. All carcasses are independently graded for eating quality traits. The meat is then hung on the bone in their chillers for 21 days before their butchers break down the bodies for their customers.
Ben meets husband and wife Jamie & Nicky Gaddum at the Matangi Angus Beef Farm in Havelock North and discusses their breeding practices. Ben cooks different cuts of beef on the BBQ – educational and insightful.Ben then travels to see their revolutionary butchers shop in CBD Hastings where Ben breaks down a carcass and chats with Nicky (Gaddum) who runs the retail side of the business. Ben then checks out the Matangi Beef dish at the local restaurant 495
Hawke’s Bay Farmers’ Market (in Hastings)
Ben checks out the local farmers markets with amazing food producers showcasing their products. Ben samples from figs, to cheese to walnuts reinforcing the abundance of produce grown in the region. He meets the Mayor of Hastings Sandra Hazlehurst.
