36 | RURAL PEOPLE » Matangi Farm focussed on values, not output Sue Russell Austrian nationals Robert and Inge Haselsteiner own Matangi Station, a 480ha sheep and beef station on the Tuki Tuki river near Havelock North in Hawke’s Bay. Robert rst arrived on these shores in 2013 and he and the family fell in love with the region and decided to buy a sheep and beef farm, not only, he says, as a life-style property but as a viable commercial entity with a unique approach to farming. While still working on Overseas Investment Of ce approval the couple got to know Jamie and Nicky Gaddum, through a mutual friend and discussions began in earnest about turning the underdeveloped property into something quite spectacular. A lot of effort and capital went into modernizing the farm infrastructure and buildings. 18 months later Matangi was in perfect shape to refocus the farming strategy to breeding highest quality Angus cattle and building a customer brand. “Matangi is a perfect setting. 2.5 km of riverfront and river ats, rolling hills and steep mountain tops are great for cattle and sheep. The farm uses springwater and runs on solar energy – sustainability is very important to us,” Robert explains. Completing the business operation responsibilities is Nicky who takes care of the on-line shop, customer engagement and administration. Angus is the breed of choice in what they describe proudly as a boutique prime beef raising enterprise where the emphasis is very much on ‘quality not quantity’, with care of the land and stock very much the priorities. This year, at the New Zealand Outstanding Food Producers Awards, Matangi Ltd, came away with the coveted Kiwi Favourite Food Producer and received Gold for its Matangi Bone-In Ribeye Tomahawk Steak, and Silver for its Flat-Iron steak. “We were delighted to be recognised from within the food sector for what we have achieved to date,” says Robert who now spends around four months a year in Hawke’s Bay. “We’re not interested in high volume at all. We don’t export and the number of animals we process in any given year is small. For us, this way of working with the animals and these properties makes Proud to support Matangi Ltd For all your Hay - Silage - Cultivation Phone Mike 021 733 918 Proudly promoting Matangi Beef to Chefs Foodservice sales for family food producers, nation wide. megan@elementfood.co.nz 021 2743663 @elementfoodnz At VetsOne we work together with you to put your animal’s health first. (06) 878 8666 contact@vetsone.co.nz www.vetsone.co.nz 500 Maraekakaho Rd, Hastings Servicing the East Coast and Taupo district | Phone: 06 878 3289 BAY M RCYCLES perfect sense for all the right reasons,” says Jamie, who has been farming all his life. The timing couldn’t have been better either from Nicky and Jamie’s perspective. “We had been looking for another challenge and I had always been drawn to the idea of working in a farming model where we were not driven by external market forces, meat schedules and the need to push animals up and through the system. This is where the philosophy of Robert was perfect for us, says Jamie. The environment, with steeper hills is perfect for rearing strong, easy-doing, stock who produce an exemplary meat. Today, the farm supplies bespoke cuts of meat to about 15 top ranked chefs throughout New Zealand and to a growing cohort of loyal private customers who mostly order online and receive their meat via courier. Breeding quality meat into progeny best suited for the particular landscape has been a focus in these early days, with the original dams and bulls coming from nearby Rissington Cattle Company, an Angus bull breeding business, located close to Matangi. In 2019, a milestone year for Matangi Angus beef, the rst 28 animals were released to the market. “Our rst customers were astounded at the difference in taste and quality of our meat. They were thrilled that we could offer a wide range of cuts, speci c to their needs, and the trend has just continued from there,” says Nicky. This season about 110 animals will nd their way to consumers. Provenance is a key value at Matangi. These days, discerning consumers are interested in knowing the animals have enjoyed a good healthy life, have been born and bred on the property and have been cared for, as the rst priority, every step of the way. Jamie explains: “I’ve been farming all my life. You do all this work on a farm and at the end of the day you never see the end result. “You never get feedback so it’s been hugely rewarding for us to be farming in this full-circle way where we control all aspects of the business cycle. It is not about the dollars, it’s about the animals, our customers and this wonderful land we’re able to enjoy farming on.” Matangi works with a master butcher in Napier who shares their philosophy. He processes the meat into customized ne cuts after dry ageing it for 21 days. Chefs and private clients appreciate this quality approach and the taste it provides. For Nicky, it is very rewarding to be involved in a farming business that is structured around values, not output. “I think the market has shown us just how special what we create is. “Upholding excellence in all parts to this business is what sets us apart and that’s something we are all very proud of.” Jamie and Robert check on a mob of Angus cattle.
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