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.

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.

Steak

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 guide...

Chuck

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....

Gravy beef

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....

Shin on bone

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 amazing...

Crosscut / blade

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....

Shortrib

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 bone....

Brisket

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 via...

Topside roast

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 take...

Bolar roast

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 tissue...

Rolled Beef Roast

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 combination...