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.

Lamb ribs

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 the bone....

Lamb rack

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 removed. ...

Shoulder chops

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 marinade...

Loin chops

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 the...

Lamb shanks

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 resulting...

Butterflied leg

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 perfect...

Roast lamb, leg or shoulder

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 before...

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...