MEET YOUR {OUTSTANDING} MAKER - MATANGI ANGUS BEEF
The first time the ONZFPA judges tasted Matangi Angus Beef in 2022, they loved it so much they awarded a Gold Medal for Matangi Bone In Ribeye Tomahawk Steak. The judges noted ‘Grassfed pure beef with 'beefiness' Juicy, moist, thanks to the incredible marbling...Flavours mellowed and balanced.’ In 2022 the farm also received a Silver Medal for Matangi Flat Iron Steaks and proving the popularity they have attained with their shoppers; they were voted Coast Kiwis’ Favourite NZ Food Producer. Here’s the story behind this Hawkes Bay team which was been farming together since 2015.
Many New Zealand rural communities lie tucked away in crevasses and valleys across the country filled with hard-working, dedicated farmers who toil away at their craft day in and day out. The team Matangi Angus Beef team are the perfect example of this.
Matangi Angus Beef is owner Robert Haselsteiner, farm manager Jamie Gaddum and business manager Nicky Gaddum. This family-owned boutique cattle station focuses on producing the best quality beef by embracing regenerative agriculture and sustainable practices.
The origins of Matangi Angus Beef trace back to when Robert, who originally hails from Austria, arrived in New Zealand about a decade ago with his wife and son. “We came here on other business, but then this idea of having a sheep and beef farm began to grow,” says Robert. The couple fell in love with Hawkes Bay and its community and perhaps by fate, Robert was introduced to Jamie and Nicky by friends, discovering the couple shared a similar vision.
The trio came together officially in 2015 and got to work creating a first-class farm business, choosing the Tuki Tuki River as their base. Robert was eager to set Matangi Beef apart from other farms. “We came up with a plan to focus on high-quality Aberdeen Angus for meat quality and put together a system that would allow us to develop premium Angus beef for eating quality.”
Farmers in New Zealand tend to focus on export. However, the team at Matangi Angus Beef decided to take a different approach, opting to focus on the domestic market by selling to local businesses and communities.
“We control everything from the birth of the animals to selecting breeding cows, to the final product for customers and restaurants. We focus on supplying to New Zealand customers, giving them with the best beef we can produce,” says Robert.
“We’re a boutique business so we don’t plan to grow dramatically and hit targets. We see ourselves as a group of two families, working together on a high-quality approach to beef farming.”
Jamie, who has a background in farming notes that while Matangi Angus Beef has found success, there are still tough curveballs to navigate when it comes to running a successful farm. “Farming in Hawkes Bay is quite dry, so that can be a challenge,” he says. “You go through both wet and dry patches, so the climate can be harsh.”
He explains they strive to ensure animals experience good well-being on the farm. “The goal is to get calves on the ground with a foundation of excellent marbling potential, from there we keep them growing for two and a half years, making sure they put on weight every day,” he says. "This way, we ensure the consumer gets the best quality of meat and the cattle have a healthy and full life. “We make their wellbeing a priority and ensure they’re with the same group of mates their whole lives. We keep trucking to a minimum and move them only with heading dogs (which do not bark), this means they are raised in a stress-free environment,” says Jamie.
Operating ethically and sustainably is at the heart of the business for Robert and Jamie. They do everything from planting native trees through to using solar power and a holistic approach to soil health and water quality, keeping the natural environment in mind every step of the way.
“We use a regenerative approach and observe how that makes a difference,” says Jamie. “We’ve planted about three thousand native trees annually since 2015 and the farm runs on solar power. The changes are gradual, but they’re happening.”
Openness is key to their sustainability approach. “The whole system is built to offer transparency; people can rely on us and what we tell them. We focus on detail, reliability and quality versus quantity. We’re a boutique business so we don’t plan to grow dramatically and hit targets. We see ourselves as a group of two families, working together on a high-quality approach to beef farming,” Robert explains.
Because Matangi Angus Beef opts for quality over quantity, Nicky says changing consumer behaviour is another challenge. “We’re essentially changing behaviours because most people who’ve purchased beef from butchers can see the product, but our customers are learning that you can purchase perishable goods online and trust they will receive top quality products overnight around the country.”
It’s worked. Matangi Angus Beef’s overnight shipping and boutique farming has attracted attention of some of the country’s top chefs and leads to repeat customers. “We have great relationships with a number of chefs in Hawkes Bay and Auckland, and Covid 19 helped change consumer behaviour as we are an online store, so online purchasing has become more common” she explains.
As for Matangi Angus Beef’s Outstanding New Zealand Food Producer Awards, Nicky says the win was “a huge thrill. It was the first time we’ve entered the Awards and it was validation we had a top-quality product which tastes amazing,” she says.
“We work hard every day, and it gives you that burst you need to keep going, and that you’re doing the right thing. It was a positive experience…such a proud moment.”