Passionate Chefs

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.

Casey MacDonald, Craggy Range, Hawkes Bay

 

Casey MacDonald, Executive Chef at Craggy Range Restaurant is well known as a champion of premium Hawkes Bay produce. Matangi Angus Beef is a staple on the Craggy Range menu, and from his point of view is some of the best beef in New Zealand.

“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. The marbling and ‘set’ of the meat through ageing and careful selection separates it from other beef and means it is a great representation of Hawke’s Bay”.

Casey says he loves the fact that Matangi Station is just down the road, so he and his team can visit and see the lush grass the cows graze on - “that shows in the quality and flavour”.

“As a chef, having information on the breed, age, genetic make-up, and gender of the meat being processed is a unique to the Matangi story and makes using Matangi beef extremely special. We can let our guests know more about what they are consuming which ads to the richness of their dining experience.”

What Matangi does is unparalelled and I feel priviledged to work with it!  - Phillip Blackburne - Embra

Phillip Blackburne Chef-owner at Embra in Taupō

 

At Embra we use French and British cooking techniques that Phill has honed during his time in Scotland, and put these together with some of the outstanding produce that New Zealand has to offer. We have taken the time to hand-pick our suppliers and Matangi is absolutely at the top of the list. Our menu changes roughly every 6 weeks and we love showcasing different cuts of Matangi beef on it, in fact, they were one of our first suppliers we found when we opened in 2022 and the gold medal award winning Bavette was used on our very first menu and is still used to this day!

"First and foremost, I love how Matangi approach their craft. I do feel that oftentimes not enough consideration is being given to where the meat on our plate comes from, and to be able to have this degree of traceability and knowing just how much care is being put into the finished product, gives me such a great sense of appreciation. We are very proud to be able to tell our guests the story.  

I love working with various cuts of beef and Matangi have been a breath of fresh air when it comes to being able to access these. Bavette is one of my favourites to work with – I feel this is an underrated cut that requires a little extra care but offers such deep, beefy flavours. 

Every single peace of meat we receive is so beautifully marbled and dry-ageing just gives it that wonderful depth. What Matangi does is unparalelled and I feel priviledged to work with it!"

Spelt Risotto with Oyster Mushrooms, Summer Truffle and Matangi Bavette

We love showcasing different cuts of Matangi beef ... they were one of our first suppliers we found when we opened in 2022 and the gold medal award winning Bavette was used on our very first menu and is still used to this day! Phillip-Embra.

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

Sam Clark, Central Fire Station, Napier

“Matangi Beef has been a staple since opening Central Fire Station, I was looking for a local beef producer that had a real wow factor.

You know Matangi beef is special as soon as you open the box it comes in – the dry aged aroma is incredible! 

The marbling and fat content is hands down the best I have used in NZ accordingly we keep cookery methods very simple for Matangi beef to let the flavour speak for itself, mostly we cook over charcoal, the depth of flavour is simply unmatched.

I am counting down the days till the new season starts!”

“Matangi beef has the perfect combination of grass-fed flavour and high fat content”

Alfie Ingham, Formerly Hugo's Bistro, Auckland

@MATANGI_NZ

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