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.

Corned Beef (Silverside)

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...

Minute Steak

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 friendly...

Schnitzel

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 and...

Tri tip

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 for...

Flat iron

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 left...

Flank & Skirt

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 need...

Rump

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 and...

Porterhouse

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. Also...

Scotch fillet

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. Adhere...

Eye fillet

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 rewards...