The Benchmark for Quality Steak in New Zealand

When it comes to choosing a truly great steak, discerning eaters across Aotearoa know there’s one clear favourite — angus beef steak nz. Renowned for its fine marbling, tenderness, and distinctive flavour, Angus beef has earned its reputation as the gold standard for steak lovers.

At Matangi, we’ve built our entire approach around bringing out the best in this premium breed. From careful stock selection to patient dry-ageing, every step is designed to deliver a superior cut that reflects the very best of New Zealand farming.

What Sets Angus Beef Apart

The Angus breed stands out because of its natural marbling — those delicate intramuscular fat lines that melt during cooking to keep the steak juicy and full of flavour. This marbling is what gives Angus beef its tenderness and unmistakable richness.

Unlike leaner breeds, Angus cattle produce meat that’s naturally succulent, without needing added fats or sauces. When cooked right, the fat gently renders, coating the meat and releasing a buttery texture that steak enthusiasts crave.

For New Zealand diners, Angus beef represents the perfect balance of heritage, flavour, and quality — a product that feels local yet world-class.

Raised the Right Way in NZ Pastures

The quality of a steak begins long before it reaches the plate. Matangi cattle are raised in the open pastures of Hawke’s Bay, where they graze freely on nutrient-rich grass and chicory. This natural diet and stress-free environment allow the beef to develop genuine depth of flavour.

Grass-fed Angus has a character that’s distinctly Kiwi — bold, clean, and full-bodied. The cattle are allowed to mature fully, typically between 24 and 32 months, giving the meat time to develop its signature tenderness and marbling.

It’s a slower process, but it’s what makes each steak truly memorable.

The Matangi Standard: Aged for Perfection

At Matangi, we take pride in going beyond standard butchery. Our Premium Top Cuts are carefully dry-aged under controlled conditions, allowing natural enzymes to tenderise the beef over time.

This ageing process intensifies flavour, concentrating the beef’s natural richness while softening its fibres. The result is a steak that’s melt-in-the-mouth tender and packed with character — the kind of eating experience that turns a simple meal into something special.

You can order our Premium Dry-Aged Steaks directly through our online store or pick them up from our Butchery and Showroom in Heretaunga Street East, Hastings.

Why NZ Steak Lovers Choose Angus

Angus beef is trusted by home cooks and chefs alike because it consistently delivers. Every steak is marbled, juicy, and satisfying — whether grilled, pan-seared, or cooked over charcoal.

It’s also versatile, working beautifully across a range of cuts — from sirloin and ribeye to scotch fillet and tenderloin. For anyone who values flavour and texture, Angus is the natural choice.

The Taste That Defines Quality

Choosing Angus beef isn’t just about buying a steak; it’s about choosing a standard. It’s about knowing that every detail — from the breed to the ageing — has been carefully managed to deliver a remarkable result.

For Kiwis who appreciate the craft of good food, Angus beef steak remains the benchmark. At Matangi, we’re proud to uphold that legacy with every cut we produce.