Heritage Reserve Beef
Our reserve grade beef is exclusively Angus, hand picked cattle from a small and select group of farmers. What ties these farmers together is exceptional beef genetics, and animals raised to the highest standards of care on farms where care for the soil and wider environment is put first and foremost.

The result is outstanding beef. We age for 21 to 28 days (dependent on cut), and occasionally beyond, for special projects. Our reserve beef will conventionally have a Marble Score of 4, which Huw believes to be the ‘sweet spot’ for grass fed beef.

Heritage Vintage Beef
Our Vintage Beef is simply unique, and is exclusive to Heritage Meat and it’s customers. It is modelled on the Spanish style of meat known as ‘Vaca Vieja’, found in Michelin starred restaurants and steakhouses across the Northern Hemisphere. We are processing animals that are seven and eight years old. Over double the age at which beef is conventionally processed. What that means is flavour. Beef like you simply haven’t tasted before, aged and developed naturally, on the hoof.

Huw personally works with a very small and select group of farmers to select these animals. No dairy breeds are used. Heritage breeds, with exceptional beef genetis such as Angus, Hereford, Galloway and Highland, and very occasionally pure blood Wagyu (99% of New Zealand Wagyu is a Wagyu crossed with a dairy animal. Heritage Meat do not stock it).

Leelands Gourmet Lamb and Hogget
All of our Lamb and Hogget is single farm sourced, from our friends at Leelands in the Deep South.

Leelands have been supplying many of the country’s best restaurants and luxury lodges for many years. There is definite common ground between Leelands and Heritage.

The lambs and hoggets are grown on pasture that’s treasured and cared for with sustainability in mind. The farm only uses natural rock fertilisers and minimal drenching with soil and animal health always to the fore. This approach creates a product that grows out beautifully in a naturally perfect environment, with minimal human intrusion and stress, and is allowed to properly fatten and finish without the pressure of time. We always say that the best meat always comes from the best properties, and Leelands are an exemplar of this.

In addition to the lamb, we will at times have hogget (two tooth) lamb available. We know that age is flavour, and the extra months these animals have to grow out and develop prior to processing creates a product worth the wait.

Our lamb is aged for five days as a standard. Again, this creates a noticeable difference to the end product that is evidenced with flavour!

Waratah Farm Pork
All of our Pork is single farm sourced, from our friends at Waratah Farm in the King Country.

The Waratah Farm ethos is simple. ‘ONLY FARM THE WORLD’S BEST BREED OF PIG, FEED THEM WELL, LOOK AFTER THEM WELL, AND THE MEAT WILL ALWAYS BE SUPERIOR.’

And we would concur. We have a head start with the pig breed championed at Waratah Farm: the Duroc. The meat from the Duroc breed is renowned for its colour, taste, tenderness and succulence. It exhibits a darker red colour than typical commodity pork meat. But it’s the eating that really sets Duroc pork apart. Like Wagyu beef, Duroc pork has a higher percentage of intramuscular fat. It also has a higher pH than average pork, which delivers a sweeter taste, improved succulence and a natural tenderness.

At the heart of the pigs’ care programme is their feed, which is all planned and overseen by a dedicated animal nutritionist.

One key component is corn. Corn-fed pigs produce more succulent, tastier meat than those fed on cheaper, harder grains.

This results in an exceptional and consistent product. We age our pork for three to five days, to reduce the moisture content in the skin, allowing for perfect crackle every time.