Patangata Station is in the unique position that it owns the local butcher shop – Waipawa Butchery is located 15kms away from The Station, all of the stations top quality beef and lamb sold in the Butchery comes from exclusively from Patangata Station.

 

Patangata Station is a supplier to a select few restaurants; Chefs appreciate the quality Beef and Lamb produced at the station, the personal care they receive from our award winning butchery team and the heritage which makes Patangata Station such a sought after supplier.

Find Us

Cooking Tips

Meat cooks evenly at room temperature. Take it out of the fridge at least an hour before cooking. Preheat your pan, you need to add meat to a hot pan. Sear for looks and flavour when you are slow cooking. Don’t overcrowd a pan, (use a larger pan or cook in batches). You need sear not stew. When slow cooking, 1 cup of liquid per 1 kg of meat is a useful guide. Rest, rest, rest after cooking. This allows the juices to redistribute throughout the meat.

Comes from the shoulder. An inexpensive cut. Easily carved. Great hot or cold. Cook long, low, slow either in the oven or slow cooker (the connective...

This cut which offers great value for money has seen a resurgence in popularity with the influence of American barbecue. Again, low and slow is the required treatment...

This deboned leg is such a versatile lamb cut. A quick and easy roast option and brilliant summer barbecue cut. The uneven thickness means uneven cooking resulting in the...

A large working muscle, less tender with visible fat and connective tissue. Economical, great for curries, the fat will break down and melt into a flavourful dish.

Comes from the hindquarter just above the leg, cured in a seasoned brine. Great served hot or cold. Rinse in cold water. Simmer gently for 2 to 2.5 hours. ...

A boneless cut that comes from the shoulder blade area, succulent and medium tender.  The crosscut has a seam of gristle that softens and melts with slow cooking.

Can come from any muscle cut, often the shoulder. Browning the dice results in added flavour and attractive colour. Slow cooking results in a tender, flavoursome result.  Think curries,...

Extremely tender and flavoursome. A dinner party favourite and for good reason. This muscle does little work and is succulent. This cut is simple to prepare and...

Versatile and economical cuts. Coarse grained, great flavour and responds well to your favourite marinade. Can be slow cooked, pan fried or used in a stirfy. Useful when you...

An on trend cut seen on all the best café menus. Comes from the top blade which sits around a seam of gristle. With the seam removed you are...

This richly flavoured cut of meat has little fat but lots of connective tissue that breaks down during long, slow cooking. A great casserole cut.

A dinner party favourite and for very good reason.  Tastes great, looks great and easy to prepare and cook. May have an exterior of fat (cap on) or the cap...

Picnic friendly, barbecue friendly, and child friendly.  Roast, slow cook or barbecue. As with any rib cut, they are full of flavour with the meat being so close to...

Pan sear, roast and rest, a lovely ‘mini roast’. A great alternative when you are not cooking for numbers or do not require a bone in cut of...

The wonder cut, full of flavour, is happy to take on added strong flavours.  Browning the shanks first, adds flavour to the finished dish.  Shanks benefit from slow cooking...

Lip smackingly tasty. Easy to prepare, quick to cook (barbecue or pan fry to caramelised goodness on the outside and slightly pink on the inside.) Popular with all...

This cut lacks the reputation of the star steaks, it also lacks the price tag. Originates from the flank or sometimes the eye of the silverside. Family...

Cut from the boned loin. The outside fat adds flavour and keeps the meat succulent. Ensure the fat is cooked through. Great as a grilling, frying or barbecuing steak....

A festive family favourite and justifiably a NZ classic. The leg, at 180c bake 25 to 30 minutes per 500 gm for a lovely medium cooked result. As always rest...

The classic beef roast. Cook fat side up so those juices run into the meat as it cooks. (If you want to add flavour smear with one or a...

The whole rump is a boneless piece of beef with a border of fat cut from the hindquarter. As a steak rump offers a mix of texture and tenderness...

Who doesn’t like a sausage? Affordable, family friendly and an answer to the ‘what’s for dinner’ question. There are as many ways to cook a sausage as there are...

Another family favourite that rewards a little effort with a lot of flavour. A lean and thin cut of meat. Crumb with panko crumbs (mix in a little lemon zest...

The ‘marble steak’, a cut that we call the ‘Butchers Steak’, comes from the eye of the rib. Characterized by open grain and marbling. Suited to frying and barbecuing....

Comes from the bottom portion of the leg, is a hardworking muscle with connective tissue that breaks down with slow cooking to give you a beautiful tender result. An...

The cut to impress, dinner party friendly and family friendly. One of the most flavoursome cuts of beef with all the goodness that comes from being cooked on the...

Often seen as a secondary cut, these lovely chops will not disappoint. So versatile, good results achieved both by slow cooking and pan frying or barbecuing. Shoulder chops carry...

Is pan hot? Preheat Allow space around the steaks in the pan. Is meat dry? Blot. Wet meat will not brown. Rest to allow juices to settle and fibres to relax, a...

Comes from between the flank and the silverside. A hardworking muscle with lots of connective tissue. Slow cooking allows the sinew to break down. Either of these cuts will...

Cut from the bottom of the sirloin. Another versatile cut, an economical small roast, a great eating steak and brilliant in a salad. Either cook as you would...

We are a small production house with only 15 Beef & Lamb boxes available per day. Dismiss