What Makes an Angus Beef Steak So Tender and Flavourful?

The Secret Behind a Truly Great Steak

There’s something special about sitting down to a perfectly cooked steak — juicy, tender, and rich in flavour. But not all steaks are created equal. The reason an angus beef steak stands out comes down to genetics, careful farming, and patient ageing.

At Matangi, we’ve spent years refining the craft of producing premium Angus beef that delivers a consistently exceptional eating experience. Every cut reflects the attention, care, and time that goes into raising cattle the right way.

Why Angus Cattle Produce Superior Meat

The Angus breed is world-renowned for its marbling — the fine, web-like streaks of fat running through the meat. Unlike external fat, marbling melts during cooking, basting the steak from within and enhancing both tenderness and juiciness.

This natural trait is what gives Angus beef its reputation for flavour. It’s not about adding fat; it’s about having just the right amount distributed evenly throughout the muscle. When cooked, that marbling turns a good steak into a great one — soft, buttery, and full of depth.

At Matangi, our cattle are raised to maturity between 24 and 32 months. That extra time allows the beef to develop more marbling and a richer taste profile. It’s a slower, more traditional approach — but one that makes all the difference.

Grass-Fed and Pasture-Raised in New Zealand

The environment plays a major role in how Angus beef develops. Our cattle graze freely on lush New Zealand pastures, feeding naturally on grass and chicory. This diet not only supports animal wellbeing but also produces meat that’s leaner and full of subtle, earthy flavour.

Compared to grain-fed alternatives, grass-fed Angus beef offers a more complex taste — clean, natural, and true to its origins. The combination of open pastures and stress-free conditions ensures every steak is tender from the outset.

The Art of Dry Ageing

Tenderness isn’t just about genetics or feed; it’s also about how the meat is handled after harvest. At Matangi, we dry-age selected cuts in controlled conditions to enhance texture and deepen flavour.

This process allows natural enzymes to gently break down the fibres in the beef over time. The result is meat that’s not only more tender but also more concentrated in taste — the kind of full-bodied flavour you’d expect from a high-end steakhouse, now available through our Hastings Butchery and online store.

Cooking for Perfection

Even the best steak benefits from the right preparation. Angus beef responds beautifully to simple cooking methods that highlight its natural qualities — searing in a hot pan or grilling over charcoal. A brief rest after cooking allows the juices to settle, ensuring every bite is moist and satisfying.

Whether you prefer ribeye, sirloin, or scotch fillet, the key is not to overcomplicate it. With premium Angus beef, the quality speaks for itself.

Experience the Difference

A great steak is about more than a meal — it’s about craftsmanship, patience, and respect for the process. From careful breeding to slow ageing, every step contributes to the tenderness and flavour that make Angus beef truly exceptional.

When you choose Matangi, you’re choosing steak raised with integrity and finished to perfection — a premium product worthy of every occasion.