A boutique butchery on Heretaunga Street East in Hastings, Matangi raises its own grass-fed Angus cattle and chicory-finished lamb on two Hawke's Bay properties. The cattle are grown for 24 to 32 months in low-stress conditions, and the beef is hung on the bone for three weeks before the in-house butchers cut it to order. The business describes itself as having full control over its product from the paddock to the cut. In 2026 it was named Supreme Champion at the East Coast Ballance Farm Environment Awards.
The range covers steaks such as Tomahawk, ribeye, sirloin, eye fillet and T-bone, along with cuts it calls Hidden Champions, such as bavette, flat iron, skirt, brisket and picanha, and roasting cuts such as rump and bolar blade. Orders are placed online, with one order per delivery date, and delivered anywhere in New Zealand. Customers in Hastings can choose click and collect from the store. Enquiries go to info@matangi.co.nz or 0212421417.