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A closer look at Lamb Ribeye
Experience the exceptional taste of Matangi lamb ribeye, tender and naturally marbled for a juicy, melt-in-your-mouth finish. Our lambs are grass-fed and finished on chicory pastures, a nutrient-rich forage that enhances flavour and promotes natural tenderness. The result is a premium cut with a clean, delicate taste that’s perfect for pan-searing, grilling, or roasting.
Cooking Instructions
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Best Cooking Methods: Pan-frying or grilling
Instructions: Bring to room temperature and pat dry. Season well with salt and pepper. Sear in a hot pan with a little oil, cooking for 3-4 minutes on each side for medium-rare. Let rest for 5 minutes before serving. Optional: Add butter, garlic, and fresh herbs (rosemary or thyme) to the pan for the last minute, basting the lamb for extra richness.
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.
