Mangaroa Farms - Fresh Meat
Our goal is to create the highest quality meat products, direct into kiwi homes, while restoring the vitality of the land and the Mangaroa River.
What this is
Meat from a farm that focuses on nutritional value. Beef and lamb raised alongside the Mangaroa river, by people who have deep connection to the land. Then processed right here locally, not shipped through an anonymous supply chain.
We pride ourselves on prime honest cuts from a small farm outside of Wellington. You can drive past the paddock where your dinner was raised, and meet the people who handled it. That's the promise of local food.
Three ways to get it
Buy online, drop into the shop, or fill the freezer with a whole animal.
Coming Soon 01 / Online
Browse our wide-ranging meat selection online. Frozen cuts shipped North Island-wide, or pick up from the shop. Fresh cuts are available in person at the farm shop.
Shop online
Open Now 02 / In person
Frozen cuts from our previous butcher are available now in the shop cabinet. Fresh on-farm meat coming in a few weeks. Open during regular shop hours.
Shop hours & directions
Now Taking Interest 03 / Whole or half
Register your interest now and you'll be first in line when the new on-farm butchery is ready to fill freezers. Tell us what you need.
Register interest
Our way
Mangaroa Farms livestock are raised naturally with care, in alignment with regenerative principles. Our intention is to produce premium quality and superior tasting meats. We start by selecting high-quality genetics, such as Angus beef. Then we nurture those on a diet of lush, diverse pasture, our meat is free from stress, added hormones, GMOs, and antibiotics.
We pride ourselves in raising quality livestock and premium tasting kai for our local community, as part of an interconnected ecosystem for soil regeneration. We're a breeding finishing unit, meaning our cattle and sheep spend their entire lives here on the farm.
Our focus is on nurturing biodiverse, living soil. This creates rich nutritional grass for our animals to graze.
Our livestock are raised with ecology as a first principle. We nurture land, air and all living beings with our actions.
We work in harmony with nature, and choose not to expose our cattle and sheep to any artificial inputs.
A stress-free environment allows our livestock to grow to their fullest potential, resulting in healthy, tasty meat.
Going deeper
Ecosystem health starts with the soil. Our livestock are part of a greater ecological system — including our underground livestock: soil microbes and the mycelium network. Through adaptive grazing, our animals play an active role in helping to rebuild our largest carbon sink.
We work to the five principles of regenerative soil health, tailored to this valley:
The result: healthier soil biology, better water infiltration, drought and flood resilience — and food resilience for generations to come.
Pasture system
We use tall grass grazing and deferred grazing — letting paddocks grow long, then standing them through winter as standing hay. It's a way of storing feed on the land, instead of cutting and wrapping it in plastic.
The other options for carrying surplus feed into winter — hay, baleage, silage — are time and energy intensive, and create plastic waste. We'd rather let the grass do the storing for us.
In the photo
Halter collars support our adaptive grazing method, protecting soil for the long term. They use virtual fencing — solar-powered, GPS-guided collars that gently steer the herd through small breaks of pasture, then move them on before the ground is overgrazed.
It means we can mimic the way wild herds once moved across the landscape: dense impact, long rest. Roots grow deeper, soil holds more water, biodiversity returns. No barbed wire cutting up the valley, and the cows stay calm because the cues are predictable.
Learn more about the technology at halterhq.com.
The shape of it
Home-processed
Professional slaughter happens through Preston's, a trusted part of the chain. Then the carcasses come home, where Rob and our local crew handle the butchery and processing.
Every cut is prepared by people who know the farm, the animals, and the land. A short chain, more care at every step.
Regenerative
Pasture-raised in Mangaroa Valley with rotational grazing, virtual fencing, and diverse cover crops. The same practices that build soil also grow good meat.
The landscapes of Aotearoa were once covered in great forests, with streams and rivers held by those forests as a natural filtration system. That's why we fence and plant natives along our riparian and critical source areas.
Traceable
No anonymous supply chain, no commodity feedlot meat. Every animal is raised on this farm, by this crew, on these paddocks.
You can drive past the farm where your dinner was raised. You can meet the people who handled it. That's the whole point.
The land
Open paddocks in Mangaroa Valley, rotational grazing managed with virtual fencing, diverse cover crops feeding the soil. The animals eat well, and the land gets better because of them.
Our Angus cattle, managed with Halter virtual fencing, are matched to this country and this system. The same regenerative practices that grow the land grow the meat.
The crew
Jake and Miki Coulston run the farm. Jake's uncle Rob runs the butchery. Locally managed and processed by those who call this place home.
Not a factory. Not a commodity supply chain. Just a small crew on one farm, raising high quality products in alignment with nature.
Paddock to plate
Raw cuts on the bench. Steaks on the grill. Sliced and rested on the plate. Meat from these paddocks ends up where it matters: on your table.
01 / Raw
Sirloin, rump, mince, sausages, fresh from the butchery.
02 / On the grill
High heat, simple seasoning. Honest meat doesn't need much.
03 / On the plate
Sliced, rested, served. Meat from a farm with a name.
One farm. One valley. One crew.
Where it's from
Every cut traces back to a paddock you can drive past. Visit the farm shop, walk the land, meet the team.
How it's grown
The way we farm is in alignment with nature's rhythms, animal health, and human wellbeing. Adaptive grazing management, multi-species cover crops and adherence to regenerative principles enable this.
Halter virtual fencing. Diverse cover crops. Angus cattle suited to this land.
What we raise
Our beef is primarily Angus or Angus Cross. We bring cattle in young and butcher at around three years old (~500kg), for consistent carcass weight, deeper flavour, and increased marbling. Some are butchered at 18 months.
Low stress handling throughout. Fed kelp, salt, and mineral mixes alongside our diverse pastures, producing premium, nutrient-dense meat.
Coopworth sheep as the basis of our ewe flock. We use a Suffolk ram to breed for a quality meat breed and a better eating experience. We only butcher ewe lambs, something that separates us from supermarket and export lamb.
Minimal management and low stress handling at lambing gives lambs the best start in life. Fed kelp, salt, and mineral mixes alongside our diverse pastures, producing nutrient-dense, tender, ethically raised meat.
On the shelves
Standard retail cuts: steaks, mince, sausages, chops, roasts. The range shifts week to week based on what's been processed.
Mangaroa Farms' beef sirloin is excellent for grilling or roasting. Enjoy juicy and flavorful meat, ideal for special dinners, raised on lush pastures. Order Details: Cutoff Times: Weekly cutoff time for same week orders is 12pm Wednesdays. Distribution: Frozen meat is distributed weekly on a Thursday morning. Delivery Days: Frozen delivery customers in the WLG region will receive on the same day Thursday. Defrosted overnight delivery customers will receive anytime on Fridays. Pickup: Customers can pick up their orders from our Farm Shop / Kete Kai from 10am - 5pm Thursdays & normal shop hours Fri - Sun. Just select the pickup option at checkout. More info here. Important: Defrosting: Please do not re-freeze your meat if it is noticeably thawed. Instead, store it in the fridge and consume within 5 days. Best before dates: Please don’t be alarmed if you receive your meat with an expired “Best Before” date. When our new season meat is processed, it is frozen immediately, and often the best before date is oriented towards a “fresh” product lifespan. Because of this, it is safe to add up to 1 year onto the stated best before date if frozen. Rural Addresses: Sorry rural folks, because of the amount of time it takes to get there, we cannot service rural OR South Island addresses right now. For any enquiries, please visit our Frequently Asked Questions, or contact us at shop@mangaroa.org - we’re happy to help. Please note: all online orders are delivered frozen, not fresh — packed and shipped frozen by courier across the North Island.
$19.11
Our premium NZ lamb rack is fantastic for roasting, delivering tender and flavorful meat. Raised in alignment with nature for a gourmet experience. Order Details: Cutoff Times: Weekly cutoff time for same week orders is 12pm Wednesdays. Distribution: Frozen meat is distributed weekly on a Thursday morning. Delivery Days: Frozen delivery customers in the WLG region will receive on the same day Thursday. Defrosted overnight delivery customers will receive anytime on Fridays. Pickup: Customers can pick up their orders from our Farm Shop / Kete Kai from 10am - 5pm Thursdays & normal shop hours Fri - Sun. Just select the pickup option at checkout. More info here. Important: Defrosting: Please do not re-freeze your meat if it is noticeably thawed. Instead, store it in the fridge and consume within 5 days. Best before dates: Please don’t be alarmed if you receive your meat with an expired “Best Before” date. When our new season meat is processed, it is frozen immediately, and often the best before date is oriented towards a “fresh” product lifespan. Because of this, it is safe to add up to 1 year onto the stated best before date if frozen. Rural Addresses: Sorry rural folks, because of the amount of time it takes to get there, we cannot service rural OR South Island addresses right now. For any enquiries, please visit our Frequently Asked Questions, or contact us at shop@mangaroa.org - we’re happy to help. Please note: all online orders are delivered frozen, not fresh — packed and shipped frozen by courier across the North Island.
$26.40
Our premium NZ beef, herb and garlic sausages are great for a flavorful kick. Grill or pan-fry this aromatic sausage, raised in alignment with nature. Order Details: Cutoff Times: Weekly cutoff time for same week orders is 12pm Wednesdays. Distribution: Frozen meat is distributed weekly on a Thursday morning. Delivery Days: Frozen delivery customers in the WLG region will receive on the same day Thursday. Defrosted overnight delivery customers will receive anytime on Fridays. Pickup: Customers can pick up their orders from our Farm Shop / Kete Kai from 10am - 5pm Thursdays & normal shop hours Fri - Sun. Just select the pickup option at checkout. More info here. Important: Defrosting: Please do not re-freeze your meat if it is noticeably thawed. Instead, store it in the fridge and consume within 5 days. Best before dates: Please don’t be alarmed if you receive your meat with an expired “Best Before” date. When our new season meat is processed, it is frozen immediately, and often the best before date is oriented towards a “fresh” product lifespan. Because of this, it is safe to add up to 1 year onto the stated best before date if frozen. Rural Addresses: Sorry rural folks, because of the amount of time it takes to get there, we cannot service rural OR South Island addresses right now. For any enquiries, please visit our Frequently Asked Questions, or contact us at shop@mangaroa.org - we’re happy to help. Please note: all online orders are delivered frozen, not fresh — packed and shipped frozen by courier across the North Island.
$13.00
How ordering works
Order online, packed by our crew, delivered by NZ Post across the North Island. Or pick up from the farm shop.
01
Select 1kg or more of premium Mangaroa Farms meat from our range. Place your order before 12pm Wednesdays for same week delivery. Any orders after this time will be shipped the following week.
02
After you place your order, our team starts to assemble your box of premium frozen meat.
* Please note, all meat is sent frozen. We do not recommend re-freezing if meat has thawed noticeably in the courier.
03
Your order will be picked up on a Thursday morning by NZ Post. You will receive a tracking number when your package is scanned onboard.
* Please note: unfortunately we cannot deliver to rural addresses, or the South Island.
04
Savour your meal of Mangaroa Farms meat, knowing it was raised well and packed full of nutrients.
* Recycle packaging: place all used packaging back into a box and return to us when you're ready.
Our process
A short, transparent chain: from paddock to butchery to plate, with no anonymous middle.
Regenerative grazing
The farming system behind the meat. Rotational grazing managed with Halter virtual fencing, diverse cover crops feeding the soil, Angus cattle suited to the land. Producing more, with fewer inputs.
Learn about Mangaroa Farms
Locally processed
Professional slaughter happens through Preston's Foods, a trusted part of the chain we've worked with for years. Then the carcasses come home, where Rob and the local crew handle all butchery and processing.
The same hands, paddock to platePracticalities
Got questions?
Curious about cuts, custom orders, shipping, or just want to chat? We'd love to hear from you.
online@mangaroa.orgReady when you are
Frozen cuts in the shop now. Fresh meat from our new on-farm butchery launches in a few weeks - register interest to be first.
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