| 17 T T Richard Loader Creating the best product for local consumers Nicky and Jamie Gaddum and Robert Haselsteiner at the company’s new butchery being developed in Hastings. Hawke’s Bay: Matangi REGIONAL DEVELOPMENT Backing Innovation. Backed by BDO. At BDO, the more we get to know our clients and their businesses, the more passionate we are about helping them to succeed. We are proud to support our innovative and dynamic client Matangi Meats on their business journey. Contact Glenn Fan-Robertson, our Agribusiness Specialist for all your accounting and advisory needs. Audit | Tax | Advisory Glenn Fan-Robertson Partner 06 872 9803 glenn.fan-robertson@bdo.co.nz www.bdo.nz BDO Hawke’s Bay 86 Station Street, Napier P: 06 835 3364 E: napier@bdo.co.nz What makes the multi award-winning Hawke’s Bay meat producer Matangi unique is that the cattle are bred for their eating quality, says Farm Operations Manager Jamie Gaddum. “We’ve put together an Angus cow herd that has a high standard of intermuscular fat, mated to a bull to get a calf on the ground that has fantastic genetic potential for good marbling. A large part of what we do then is managing that animal, keeping it in small herds, keeping it stress free, feeding it every day of its life to get the best marbling that we can until it is finished.” Two farms in the Tuki Tuki Valley, Matangi and Atua, are home for the Angus cattle, along with a flock of sheep that complement the cattle in the farms’ pasture management programme, and add to cash flow. Jamie and his wife Nicky have been part of the journey since 2015 when Austrian businessman Robert Haselsteiner bought Matangi Farm. “The European philosophy is about keeping the best products in the region they came from,” explains Nicky. “Robert found it interesting that he could get better New Zealand beef overseas than what could be bought in New Zealand. He and Jamie talked about flipping things on their head, creating the best possible grass-fed Angus beef and keeping it in New Zealand for discerning Kiwi customers to enjoy. So Matangi was founded on keeping the best product local rather than exporting it.” Calving twice a year, all cattle are grass fed and taken through to at least 24-months old, then transported a very short distance to a local Hastings processor, with the carcasses returned within a couple of days. The beef is hung on the bone for a minimum of 21 days providing optimum tenderisation and a more intense flavour. “The cuts are prepared for our customers’ specification by our own butchers,” says Nicky. “We’ve researched each step to understand the optimal factors to create the best tasting product. “We’ve established a vertically integrated system from breeding and birth, right through to processing and distribution to our clients, which include many restaurants around the country. We also have an on-line store (matangi.co.nz), which distributes nationally via overnight delivery.” Jamie adds that the goal has always been to produce the best beef for their clients. “We knew we could succeed and a few years down the track, we’re award winning. Our chefs who have worked around the world tell us that our beef is among the best they have ever worked with. “That’s where the passion comes from — the drive to not only keep our beef at that level, but continue to do better.” Matangi’s vision has always been to own the last key step in the cutting and preparation of the meat and this year decided to embark on building its own butchery and showroom in an up-and-coming area of Hastings in an historic building where there are a lot of artisan producers. “We’re trying to create something that gives us a touch point in Hawke’s Bay where people can call in, learn about what we’re doing on farm and how we’re different, see our customised dry aging facilities and also see our butchers working. “We’re aiming to distribute meat to our chefs and customers through our on-line store by Christmas. The retail store will be opened sometime this summer.”
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