(Serves 2) 300g Matangi Rump steak 1 Iceberg lettuce heart/1 whole small cos lettuce/mixed seasonal vegetables 2 Spring onions, halved lengthwise, finely chopped 6 Sprigs mint, leaves only, roughly...
A closer look at the Eye Fillet
This is the ‘Emperor’ of steaks. Undoubtedly the most tender cut, our eye fillet will melt in your mouth. With subtle beef flavours, highlighted by 21 days dry aging, it is sure to please the most demanding palate.
You can roast a whole fillet for a family feast or cut into perfect thick Chateaubriand steaks. Use the tails to prepare the beef tartare.
This Matangi cut holds rich 100% grass-fed beef flavours enhanced by our unique 3-week dry-aging process.
Matangi Eye Fillet comes with a thin silver-skin on its side, that is easy to remove by carefully sliding a small sharp knife between the skin and the muscle. For best results season your Eye Fillet the day before cooking with sea salt flakes; alternatively remove your Eye Fillet from the fridge one-hour prior cooking and season with salt it.
If cooking the Fillet whole, to ensure even cooking, fold the tail underneath and tie the fillet with butcher’s twine to form a nice round shape. Baste with olive oil or clarified butter and place it in an oven preheated to 240°C and bake until the internal thermometer reaches 45 to 50°C. Remove from the oven, cover with foil and let rest it for 10 minutes. Season to taste and indulge!
For beautiful Eye Fillet steaks cut into 3 to 6 cm (1 to 2 inches) thick steaks. Baste with olive oil or clarified butter on each side and cook in a hot skillet until the internal temperature reaches 45 to 50°C, regularly turning until all sides are nicely seared. Remove from the skillet, cover with foil and rest for 10 minutes before serving. Season to taste and indulge!
Crafted with precision...
Matangi Angus Beef is reserved for New Zealanders – meat connoisseurs, Kiwis or friends of Aotearoa who live here or visit – who want to experience the best grass-fed Angus beef.
Our meat is a luxury product perfect for special occasions. Offering a superior experience, we go the extra mile from breeding our own closed herd, with no butchering before 24 months, to hanging and dry ageing the quarters on the bone for three weeks before our master butcher Paul does the fine cuts. This produces the well marbled and succulent cuts our discerning customers expect and desire.get to know our butcher
The best grass-fed Angus Beef for Kiwi meat lovers.
The quality of our land is a key ingredient to raising healthy, strong and ultimately flavoursome Angus cattle. We breed and raise our animals over two properties within the Tuki Tuki catchment. Lush grass on nutritious soil, clean water in every paddock, shady trees, all contours of landscape – the perfect backdrop for contented animals. And we're constantly improving these wonderful places by planting native trees, fencing off creeks, protecting the soil and our water sources.
Get inspired with our mouth-watering recipes.
(Serves 4) 1 Matangi Tri-tip (approx. 1.2kg) 2 Red onions, peeled, cut into segments, oven roasted with olive oil, salt flakes and freshly ground pepper 1 Punnet baby mixed...