The Eye of Round comes from the bottom of the Round (back leg) of the beef. It is a lean cut that will do great roasted, braised or marinated and stir-fried. It has the perfect size and shape for a roast. Also ideal for a thinly sliced Carpaccio it can be dry cured into delicious Italian style Bresaola.
Like every other Matangi cut, it holds rich 100% grass fed beef flavours enhanced by our unique 3 week dry-aging process.
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 butcherThe 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.
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