About our meat
Beef and lamb grown beside the Mangaroa River by people with deep connection to the land — then processed right here, not shipped through an anonymous supply chain.
Our way
Mangaroa Farms livestock are raised naturally with care. We start with high-quality genetics — like Angus beef — then nurture them on lush, diverse pasture, free from stress, added hormones, GMOs and antibiotics. We're a breeding-finishing unit, so our cattle and sheep spend their whole lives here on the farm.
Our focus is on nurturing biodiverse, living soil. That creates rich, nutritional grass for our animals to graze.
Our livestock are raised with ecology as a first principle — nurturing land, air and all living beings through our actions.
We work in harmony with nature and choose not to expose our cattle and sheep to added hormones, GMOs or antibiotics.
A low-stress environment lets our livestock grow to their fullest potential — better lives, better meat.
Going deeper
Ecosystem health starts with the soil. Our animals are part of a greater ecological system — including our underground livestock: soil microbes and the mycelium network. Through adaptive grazing they help rebuild our largest carbon sink.
We work to the five principles of regenerative soil health, tailored to this valley:
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.
Hay, baleage and silage are time- and energy-intensive and create plastic waste. We'd rather let the grass do the storing for us.
The technology
Halter collars support our adaptive grazing — solar-powered, GPS-guided virtual fencing that gently steers the herd through small breaks of pasture, then moves them on before the ground is overgrazed.
It mimics the way wild herds once moved: dense impact, long rest. Roots grow deeper, soil holds more water, biodiversity returns — no barbed wire cutting up the valley, and calm cows because the cues are predictable.
Learn more at halterhq.com.
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.
What we raise
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 more marbling. Some are finished at 18 months.
Low-stress handling throughout. Fed kelp, salt and mineral mixes alongside our diverse pastures — premium, nutrient-dense meat.
Coopworth ewes crossed with a Suffolk ram for a better eating experience. We only butcher ewe lambs — something that sets us apart from supermarket and export lamb.
Minimal management and low-stress handling at lambing gives lambs the best start. Fed kelp, salt and minerals alongside diverse pasture — tender, ethically raised meat.
Get involved
Taste the difference, come and see it for yourself, or fill the freezer with a whole animal.
01 / Online
Browse the collection, build a cart of cuts, and get it delivered frozen across the North Island — or pick up from the farm shop.
Shop the collection02 / In person
Drop into the Kete Kai farm shop, see what's in store, walk the land, and meet the crew who raised it.
Hours & directions03 / Whole or half
Fill the freezer with a whole or half animal, custom-cut to your preferences. Register your interest and we'll be in touch.
Register interest