All beef and lamb in the Waipawa Butchery shop are finished on Patangata Station, 15kms away from the Waipawa shop respectively.
We own the Station and we own the butchery, so we can be in full control of the entire process to ensure consistent quality meat for our customers.
Our animals nibble away 365 days of the year on the most delicious mix of nutrient rich green plants: clover, plantain, kale and a range of the land of the Long White Cloud’s natural grasses, that surround the hills of Patangata in Central Hawke’s Bay.
Duncan and his team of well mannered dogs, gently move the sheep and cattle across the lush landscape of the Patangata hills in Central Hawke’s Bay, making sure they remain relaxed and happy.
Good farming practice and excellent animal welfare helps to ensure Patangata Station produces healthy, premium quality beef and lamb that have exceptional flavours. Antibiotic free/ GM free /Hormone free – happy happy days!
Patangata Station owns the Waipawa Butchery shop – the supply chain is short, the story is simple, the outcome is delicious. The Waipawa shop has existed in the same spot since 1948, with Murray Stephens retiring in June 2017 after spending 60 years working in his business.
Murray left behind a trusted reputation for his meat products, especially his award-winning sausages – crowned champion in 1998, this is Murray’s greatest legacy and for that, new owners Duncan Smith and Annabel Tapley-Smith are grateful. Murray’s Famous Beef sausage are found in our Waipawa shop – as a tribute to the previous owners.