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A closer look at Lamb Fillets
Matangi Lamb Fillets are lean, tender, and quick to cook. The chicory finish enhances the natural sweetness of the meat, making them a gourmet choice for pan-frying or grilling, with a flavor that melts in your mouth.
Cooking Instructions
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Best Cooking Methods: Pan-frying or grilling
Instructions: Sear in a hot pan with a little oil, cooking for 3-4 minutes on each side for medium-rare. Let rest before serving.
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.
