We are proud to be working with leading chefs in Hawkes Bay, Auckland and throughout New Zealand. Read below to discover what makes Matangi Angus Beef a staple on many of the most flavoursome menus in New Zealand.
I like the fact that Matangi means a personal relationship - I can speak with them every week, about the available cuts, new products and possible options to work out in the near future.- Fran Sabando- Waiheke Chef
Alfie Ingham, Hugo's Bistro, Auckland
Alfie Ingham is widely considered one of Auckland’s up-and-coming culinary talents. Head chef at Hugo’s Bistro, he has brought his own unique approach to the city’s dining scene and is a strong advocate for the high quality level and unique nature of products such as Matangi Angus Beef - which he says is now the only beef he will consider working with.
“Matangi beef has the perfect combination of grass-fed flavour and high fat content,” Alfie says. "Traditional butchery techniques allow me to use less common cuts such as the feather blade or the bavette which are not commonly seen or available wholesale, especially from such high quality cattle”.
Alfie also rates Matangi’s dry aging, which, he says, makes already brilliant beef into exceptional beef.
“It concentrates and matures the flavours. There is great NZ beef, but Matangi have taken it to the next level through a mixture of modern agricultural science and traditional animal husbandary and butchery techniques,” he says.
“What you get is real, premium beef. Not a genetic experiment, the latest trend or cattle bred for a quick return. Every little step is done the right way, Matangi is what real beef tastes like, and it is something truly exceptional”.
Alfie says Matangi is right in line with his ethos - a natural fit.
“My absolute favourite cut of all time is the bavette, packed full of flavour and with a lovely bite it is the perfect cut to cook over our wood fire. My other go to is the aged bone in ribeye, a real treat, this is where you can really appreciate the complex flavours that dry aging creates and the luscious fat,” he says.
“Once I tried Matangi beef I knew I wouldn’t be using anything else”.
Fran Sabando, Waiheke Chef, Waiheke Island
Fran Sabando, founder and chef of boutique catering company
Waiheke Chef, loves Matangi Angus Beef. The native Chilean says the flavour quality, cut and texture reminds him of his childhood in the south west of Chile, where there’s a strong barbecue/asado culture and premium meat is key.
Fran works with high end clientele on the island and Waiheke Chef travels as a private chef service to wherever their clients request, including on the mainland, catering events, occasions and private dinners - which often include Matangi beef.
“Matangi’s product is next level. We’re big fans of their beef fillet,
picanha, tri tip, entraña and teres major - I tell you this is good!” he says.
“I like the fact that Matangi means a personal relationship - I can speak with them every week, about the available cuts, new products and possible options to work out in the near future. Their story is lovely and we enjoy telling it to our clients when we present our creations”.
Fran says Waiheke Chef designs bespoke menus that allow them to experiment with different cuts, preparations and techniques, however he says he often returns to the grill as method of choice for highlighting the very best that Matangi’s premium grass-fed beef offers.
The relaxed and calm way they are reared from birth means the muscles of the meat have a consistent texture and what is delivered is always the same.- Casey MacDonald, Craggy Range