MS5+ Angus Beef Steaks and Top Cuts, Hawke's Bay NZ

 MS5+ is Matangi's highest marble score tier, Angus beef assessed at marble score 5 or above, well beyond the MS1–MS2 typical of standard New Zealand grass-fed beef. Every MS5+ cut is dry-aged in our Hastings butchery, hand-trimmed, and dispatched chilled and vacuum-sealed nationwide.

Order online for nationwide delivery across NZ or choose click & collect from our Hastings store to experience melt-in-your-mouth MS5+ beef from farm to plate.

Filter & Refine

Sirloin MS5+
Sirloin - MS 5+
Also known as New York Strip Steak, or Porterhouse, the Sirloin is well marbled, balanced by glorious beef flavours.

From $82.99 per kg

Roasting BBQ Grilling Pan Frying
Bone In Ribeye - Tomahawk Steak - MS5+ Bone In Ribeye - Tomahawk Steak - MS5+
Bone in Ribeye Steak - Tomahawk (Frenched) - MS5+
This award winning cut is juicy and well marbled with full grass-fed beef flavour.

From $109.99 per kg

Reverse Sear BBQ Pan Frying
Scotch Fillet MS5+
Scotch Fillet - MS5+
Also known as the Cubed Roll, this well-marbled cut is the perfect centre piece when entertaining a crowd.

From $116.99 per kg

BBQ Roasting
Eye Fillet MS5+ Eye Fillet MS5+
Eye Fillet MS5+
The Emperor of Steaks! Undoubtedly the most tender cut, our eye fillet will melt in your mouth.

From $111.99 per kg

Roasting BBQ Pan Frying Sous Vide
Sirloin Cutlet (Bone on) - MS5+
Sirloin Steak Cutlets (On the Bone, approx 500g each) - MS5+
Our award winning Sirloin steak left on the bone for extra flavour.

From $73.99 per kg

BBQ Pan Frying Grilling

Great cuts deserve great context. Each steak is grounded in Matangi quality—from breeding and finish to flavour and heritage. Whether you're grilling your signature Ribeye or reverse-searing our whole Scotch Fillet, you're handling meat raised and aged with integrity.


Need a pairing or recipe? Want to know more about aging or cooking methods? We're here to guide you. Contact us or explore our recipes and cooking ideas page to learn more.

Frequently Asked Questions

Marble score 5 or above on the marbling scale, meaning abundant fine intramuscular fat. Standard NZ grass-fed beef typically sits at MS1–MS2.
No. Wagyu typically grades MS6–MS9+. MS5+ Angus gives you rich marbling in a full-size steak portion, where Wagyu is usually served in smaller portions.
Reverse sear, pull at 52–54 °C and rest 5–10 minutes. Cooking past medium renders out the fat that you paid for.
Yes, vacuum-sealed, up to X months. Thaw overnight in the fridge, never at room temperature or in water.

ACCESSORIES

Cook your meat to perfection

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MEATER® Thermometer Plus MEATER® Thermometer Plus
MEATER® Thermometer - Plus
50m range. The same awesome smart meat thermometer PLUS extended wireless range!

$279.99