-(1)-v1698874891852.webp?1800x1800&options=w_65)
-v1698875542684.webp?1800x1800&options=w_65)
-v1698874761998.webp?1800x1800&options=w_65)
-v1698820861129.webp?1080x1080&options=w_65)
-v1698821538303.webp?1800x1800&options=w_65)
-v1698811480826.webp?1800x1800&options=w_65)
-v1698874595383.webp?1800x1800&options=w_65)
-v1698875626211.webp?1800x1800&options=w_65)
-v1698875873086.webp?1800x1800&options=w_65)
-v1698821398268.webp?1800x1800&options=w_65)
-v1698821470129.webp?1800x1800&options=w_65)
-v1698875782520.webp?1800x1800&options=w_65)
-v1698811595785.webp?1800x1800&options=w_65)
-v1698820347673.webp?1800x1800&options=w_65)
-v1698821691879.webp?1800x1800&options=w_65)
-v1698874683430.webp?1800x1800&options=w_65)
-v1698821620725.webp?1800x1800&options=w_65)
-v1725154897891.webp?1800x1800&options=w_65)
-v1698821179152.webp?1800x1800&options=w_65)
-v1698820941792.webp?1800x1800&options=w_65)
-v1727232318591.webp?1800x1800&options=w_65)
-(1)-v1698874891852.webp?1800x1800&options=w_60)
-v1698875542684.webp?1800x1800&options=w_60)
-v1698874761998.webp?1800x1800&options=w_60)
-v1698820861129.webp?1080x1080&options=w_60)
-v1698821538303.webp?1800x1800&options=w_60)
-v1698811480826.webp?1800x1800&options=w_60)
-v1698874595383.webp?1800x1800&options=w_60)
-v1698875626211.webp?1800x1800&options=w_60)
-v1698875873086.webp?1800x1800&options=w_60)
-v1698821398268.webp?1800x1800&options=w_60)
-v1698821470129.webp?1800x1800&options=w_60)
-v1698875782520.webp?1800x1800&options=w_60)
-v1698811595785.webp?1800x1800&options=w_60)
-v1698820347673.webp?1800x1800&options=w_60)
-v1698821691879.webp?1800x1800&options=w_60)
-v1698874683430.webp?1800x1800&options=w_60)
-v1698821620725.webp?1800x1800&options=w_60)
-v1725154897891.webp?1800x1800&options=w_60)
-v1698821179152.webp?1800x1800&options=w_60)
-v1698820941792.webp?1800x1800&options=w_60)
-v1727232318591.webp?1800x1800&options=w_60)
A closer look at the Flank
With an open muscle structure and strong beefy flavours similar to Bavette, the leaner Flank is a great cut for marinading then quickly grilling. Laying right against the Bavette, it is similar in many ways but requires a little more tenderising, and this is where a marinade will help. We suggest you marinade for 1-4 hours in one of the many delicious New Zealand craft beers of your choice and then quickly sear on a very hot grill. Make sure you don’t overcook it; medium-rare is perfect, and slice against the grain.
Like every other Matangi cut it holds rich 100% grass-fed beef flavours enhanced by our unique 3 week dry-aging process.
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 in-house butchery team does the fine cutting. This produces the well marbled and succulent cuts our discerning customers expect and desire.
get to know our teamThe 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.
