Mangaroa Farms — Fresh meat
Beef and lamb raised on regenerative pastures in Mangaroa Valley, processed right here by our local crew.
What this is
After professional slaughter, the carcasses come back to Rob and our local crew. Every cut handled here, by people who know these paddocks.
Pasture-raised in Mangaroa Valley. Cover crops, virtual fencing, Holter cattle. Farming that builds soil, not depletes it.
Every cut in the cabinet traces back to the paddock it came from, the animal it was, and the crew who prepared it.
A small team doing careful work. Not a factory. No marketing tricks. Just honest meat from a farm that practises what it says.
Paddock to plate
Every step happens on one farm, in one valley, with one small team. Here's how it works.
The paddock
Open paddocks in Mangaroa Valley. Rotational grazing, virtual fencing, diverse cover crops. Our cattle and sheep eat well — and the land gets better because of them.
The animals
Holter cattle and pasture-raised sheep, managed with care across the valley. Room to move, clean water, nutrient-dense feed. A small, tended flock and herd — not industrial scale.
The crew at work
Professional slaughter happens offsite through Preston's — a trusted part of the chain. Then the carcasses come home. Rob and the local crew handle the butchery and processing here, at our own pace, with our own hands.
The shop
Fresh cuts in the farm shop. Online pickup when it suits you. Or register for a whole lamb, side of beef, or custom bulk order. Short chain, fresh meat, more care at every step.
Mangaroa Valley
One farm. One valley. One crew.
Regenerative, not a label
Virtual fencing lets us manage rotational grazing without physical barriers — better for the animals, better for the land. Holter cattle because they suit this country and this system.
Cover crops, diverse species, healthy soil. Regenerative isn't a story we tell after the fact. It's how we grow what we grow, and why the meat tastes the way it does.
Learn more about the farmIn the cabinet
Standard retail cuts — steaks, mince, sausages, chops, roasts. The range shifts week to week based on what's been processed.
The hands behind the meat
Rob manages the farm and runs the butchery. The same person who raises the animals prepares the cuts.
Jake works alongside Rob on butchery, compliance, and the day-to-day craft of getting it right.
Miki documents the farm — animals, paddocks, the work itself — and keeps the record of how it all happens.
Quiet operators. Family in everything but name. The reason this meat is what it is.
The wider crew
Beyond the butchery and the paddocks, there's a wider crew — gardeners, growers, shop staff, volunteers, kids on bikes, neighbours and friends who turn up when the work needs hands.
When you buy meat from us, you're plugging into all of that. One farm, one valley, one community feeding itself well.
How to get involved
Order a few cuts, fill the freezer, come down for a feed, or just stay in the loop. Every door's open.
For dinner this week
Browse this week's cuts and order for shop pickup. The fastest way in.
Shop nowFor the freezer
Whole lamb, side of beef, custom cuts. We'll be in touch with timing and availability.
Register interestFor the launch
We'll be firing up the barbecue at the farm shop. Sign up to hear when.
Get the inviteFor the long haul
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