Grass Fed Only


From $38.99 per kg

The Tri-Tip is a star at the Santa Maria BBQ Festival in California, and for good reason. Read More

*For weight based products an exact price will be given when your order is packed and the total will be adjusted, if necessary before your credit card is charged.

Please note, on placing your order, you will receive an estimated total cost (the maximum amount you will be charged). Once our butcher has prepared your cuts and we know their exact weight, you will be charged the actual amount for your order on the day it is dispatched. Your order will be carefully packed by our team in chilltainers with ice packs and will be delivered via Overnight Courier Nationwide.
Fresh summer recipe

Matangi Tri-Tip with Summer Fruits and Feta Salad

Tri-tip is a lesser-known cut that deserves more time in the spotlight! Named after its triangular shape, the Tri-Tip is a star at the Santa Maria BBQ Festival in California, and for good reason. This cut is extra flavourful and does really well on the grill. It has good marbling and a fat cap to keep the meat moist throughout cooking. It's shape allows a different level of doneness throughout the cut to satisfy everybody.

As with all Matangi Angus Beef, our Tri-Tip possesses rich 100% grass-fed beef flavours enhanced by our unique 3-week dry-aging process.


Cooking Instructions

Matangi Tri-tip is a triangular cut that comes with a nice fat cap. 

A crowd pleaser, its shape means that the tips will cook to more well done, while the centre stays rare/medium-rare. 

Ideally season your Tri-tip with sea salt flakes the day before cooking. Alternatively take it out of the fridge one-hour prior to cooking and salt it. 

Reverse searing your Tri-tip will provide the best results. Score the fat cap with a sharp knife but try not to cut all the way through the fat. Pre-heat your oven to 120°C. When the internal temperature reaches 40-43°C take it out of the oven and let it rest for 10 minutes covered with foil. Baste with olive oil or clarified butter and then finish by searing on a hot grill or skillet. 

Slice thinly against the grain and serve.

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.

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Our mission...

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.


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