| 61 Tamar Red Devon meat is sold direct to customers from Ellesmere and Netherby butcheries and presented on plate at award-winning Michelin Selected Bessie Restaurant in Christchurch. RURAL PEOPLE » Tamar Farm the steak restaurant, located in the central city, is intent on providing customers with only the best cuts possible. “Richard actually got in touch with me and as Red Devon isn’t available in many restaurants in New Zealand, he wanted to present their beef to us. It hits everything I’m looking for in a steak. Customer-wise it is very tender and has a lot of depth to it when you slice into it, it holds a lot of moisture,” Paul says. With a philosophy of keeping things very simple, allowing the meat quality to speak for itself, Paul Follow/Like us on Facebook Cultivation, Drilling, Harvesting FOR ALL YOUR ELECTRICAL NEEDS www.youngelectricalltd.co.nz PROUD TO SUPPORT TAMAR FARM Mt Somers Excavation Ltd Broad range of earth moving maintenance needs catered for! • GENERAL FARM MAINTENANCE • ALKATHENE PIPE LAYING • IRRIGATION MAINLINE TRENCHING • 8, 14 & 20 TONNE DIGGERS • TIP TRUCK & TRAILER • GRADER • SCREEN SHINGLE SUPPLIES • TREE REMOVAL • ON FARM GRAVEL SCREENING - SIZING TO SUIT Alistair Parris Owner / Operator - 20 Hinds Gorge Rd RD 8 Ashburton 7778 Ph: 027 434 7278 | W: www.mtsomersexcavation.co.nz | E: mtsomersexcavation@xtra.co.nz PRECISION SPRAYING UP TO 36M P: 027 345 6077 1741 Back Track, Rakaia | www.hamptonspraying.co.nz E: office@hamptonspraying.co.nz SPRAYING LIQUID FERTILISER CHEMICAL SUPPLY The breakdown of a variety of liquid fertilisers Delivery of the finished product to your on farm tanks Wide range of competitively priced agrichemicals Agronomy services arranged through trusted local agronomists Slug bait supply and application Self propelled & truck sprayers 24m, 32m, 36m widths Row crop & flotation tyres Auto section & rate control Variable rate application Deck-mounted hand gun Proudly supporting Tamar Farm Proudly Supporting Tamar Farm baileyscanning@gmail.com 021 383 272 says the decision to use Tamar meat has added considerable value to the restaurant’s reputation. Racks of rib-eye are aged for around 45 days before being cut down to cook to order. Ageing conditions are based around the perfect symmetry of air-flow, humidity and temperature, Paul explains. “We see Chrissie and Richard every so often come in with a group of friends, enjoying our offerings. It’s like there’s just one degree of separation between their farm and the restaurant and that’s a great feeling.”
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