Matangi
Matangi 30-45 Day Dry Aged Sirloin Steak Cutlet has been crowned Leefield Station Supreme Champion and Emerson's Paddock Champion at the Outstanding Food Producer Awards 2025. This recognition highlights Matangi innovative approach to farming, emphasising land stewardship and a commitment to quality from the farm gate to the plate.
Matangi is no stranger to the Outstanding Food Producer Awards winners’ podium. 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. At that time the judges said; ‘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 their popularity with shoppers; they were voted Coast Kiwis’ Favourite NZ Food Producer. 2025 is the second consecutive year they have been Emerson’s Paddock Champion, collecting the title in 2024 for Matangi Angus Beef, Matangi Bavette. The Matangi Bavette, a lesser-known cut, is a similar to a flank steak. T
This year, they impressed the judges with their Matangi 30-45 Day Dry Aged Sirloin Steak Cutlet, which was praised for its tenderness, juiciness, and exquisite flavour. The judges described it saying; ‘Cuts like butter. Tender, juicy, melt-in-the-mouth. Unbelievable flavour. Exquisite...’ it is this quality that attained it the double 2025 crowns Leefield Station Supreme Champion and Emerson's Paddock Champion.
“Cuts like butter. Tender, juicy, melt-in-the-mouth. Unbelievable flavour. Exquisite...”
Matangi has transformed from a traditional farm into a premium provider of beef and lamb sustainability managing the process from the farm to the consumer. Matangi Prime Meats is owner Robert Haselsteiner, farm manager Jamie Gaddum and business manager Nicky Gaddum. The trio came together officially in 2015 and immediately got to work on creating a first-class farm business. Matangi traces its origin to when Robert, originally from Austria, arrived in New Zealand more than 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. , Choosing the Tuki Tuki River as their farm base, this family-owned boutique farming operation focuses on producing the best quality beef by embracing regenerative agriculture and sustainable practices.
While many farmers in New Zealand tend to focus on export, the team at Matangi decided to take a different approach, opting to focus on the domestic market by selling to local businesses and communities. It was this focus on Aotearoa that led to the 2024 establishment of Matangi Boutique Butchery and Showroom in Hastings, it offers an exceptional shopping experience with butchery on display and premium cuts in a dry aging cabinet. It’s also a base for their wholesale and direct to consumer distribution across the country.
“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.
Operating ethically and sustainably is at the heart of Matangi. They practice regenerative agriculture, plant native trees, use solar power, and maintain a holistic approach to soil health and water quality. Their commitment to transparency and quality has earned them a loyal customer base and recognition from top chefs in the country.
The Outstanding Food Producer Awards have validated Matangi dedication to excellence. Nicky Gaddum expressed the team's pride in their achievements, stating, "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."
Matangi continues to set the standard for boutique meat production in New Zealand, combining traditional farming values with modern, sustainable practices to deliver exceptional products to their customers. Order directly form them - or learn more about their business from the website here.