From our family to yours - a box of favourites for beef lovers of all ages.
From one meat lover to another.
MEATER is the first truely wireless smart meat thermometer.
Ooh la la! Bavette is a French gourmet’s favourite cut! Perfect cut to marinade.
From the Chuck, the Bolar Blade is an ideal cut for a roast or braised beef.
The perfect balance of flavour and tenderness.
One of Low and Slow amateur’s favourite cut. Good things take time!
Cheeks is one of those cuts you can’t find everywhere.
Matangi Chuck comes from the base of the beef’s neck, it is a strong, and so very flavourful
The name says it all. It is the same muscle as Ribeye, but further in the neck.
Undoubtedly the most tender cut, our eye fillet will melt in your mouth like butter.
The Eye of Round comes from the bottom of the Round (back leg) of the beef.
Flank is a great cut for soaking up a marinade then quickly grilling.
“My favourite steak” says Jamie Oliver. Need we say more.
Also known as Sirloin Tip, from the thigh, the Knuckle is a working muscle, which means loads of flavour.
A real connoisseur’s delight, roasted Marrow Bones are an easy to cook treat.
Shape your own Burger Patties, Rissoles or Meatballs with this delicious mix that the whole family will love.
Mock Tender or Chuck Tender comes from the Chuck, the base of the neck.
Navel End Brisket is flatter and squarer than the (Point End) Brisket. Layered with more fat it also has more flavour.
A Brazilian Steakhouse favourite cut! You can roast it whole or slice into steaks.
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.
Perfect for the whole family- even those tiny Beef lovers!
A delicious collaboration with Giant Brewing Co. Featuring the Giant NZPA.
The most tender Beef Schnitzel you will ever taste. Beautiful coated in a Panko Crumb.
Affectionately known by one of our smallest fans as 'Harry's Bone in Lollipop'! The Bone in Shin is fast coming a favourite with BBQ afficionados.
Shin is meat from the shank of the hind-quarter, you might know it as Osso Buco.
Matangi Short Ribs are beautifully marbled and loaded with flavour.
The Silverside is the top part of the Round, a working and tasty muscle that makes great, well basted roasts.
Also known as New York Strip Steak, it is a steakhouse classic!
This little-known butcher’s cut deserves to be in the spotlight.
The Topside lies next to the Silverside in the Round but is a more tender cut.
Packed full of flavour and with good marbling it does great on the grill.
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