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.

Duncan Smith

Owner

027 506 6710
duncan@waipawabutchery.co.nz


Annabel Tapley-Smith

Owner

0274 306 373
annabel@waipawabutchery.co.nz

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.

Sausages

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 varieties....

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