One of our most popular products, our premium beef mince is made up of only 5% fat and has no nasties added. Beef Mince is such a versatile product. Mince can be used for a variety of different recipes across many different cuisines.  

• Pepper & Me: Mexcellent Paste
• Pickle & Pie: Smoked Salt 
• Pepper & Me: Man Grind

When we first tasted Lewis Road Creamery Steak Butter which they made with Chef Sean Connolly on our beef, we were sold. We thought how good would these delicious flavours of garlic, onion, pepper and so many other flavours work in a sausage. And oh boy does it work.  Our in house made beef sausage has lumps of the steak butter whipped through it which melt into the sausage releasing flavour when cooked.

Scotch Fillet Steaks are also known as Rib-eye Steaks.  The Scotchies are cut from the eye of the rib, a part that does very little movement, therefore a tender cut.  We pride ourselves on the marbling in this cut of beef, the speckled flecks of fat that in turn melt when cooking adding flavour. She’s sure to be tender and juicy. 

Products we love with this cut:

• Dog Town Mustard: Smokey BBQ
  
• Lewis Road Creamery: Garlic & Parsley Butter
  
• Rum & Que: Meat Juice
  

Skinless and boneless chicken breasts, direct from Turks.

Why Turks? As we do not farm chickens, other than to collect their scrummy eggs, we wanted to buy off someone with a similar ethos to us. Turks is family owned, works closely with their farmers and all their chicken is free-range. Plus, their chicken is so delicious! 

Products we love with this cut:

• Pepper & Me: Moroccan Dukkah Crumb - 200g
  
• The Four Saucemen - The Chicken Rub 
  
• Pepper & Me: Jerk It

Now one of the most popular cuts of New Zealanders. Shanks are definitely a colder weather favourite. Lamb Shanks are a cut that is located between the knee joint and the leg of a lamb. Shanks are a delicious cut, with a rich flavour - to get their full potential we recommended slow cooking them which will result in a tender cut of lamb.

Hard to believe as a farmer we used to feed these to the farm dogs. 

Lamb mince is a perfectly tender and flavourful feature of so many different meals. We love creating our own meatballs, patties and koftas with this mince. It’s even a delicious ingredient to put on top of pizzas. 

Products we love with Lamb Mince:

• Pepper & Me: Mo'rocckin Paste
  
• Cartwheel Creamery: Fiesta
• One Spice: Original Greek Seasoning

One of the most impressive cuts to serve for friends or family, a lamb rack is the perfect cut for entertaining and it tastes absolutely exquisite. One of our lamb racks has 8 ribs, it’s a lean cut with a beautiful fat cap that is left on to keep that moisture in while cooking. Best cooked in the oven in winter and bbq in summer :-)

Made in-house these are one of our best selling sausages, these are perfect for a weekend treat brunch treat or to impress your brunch time visitors. 

Products we love with this cut:

• Eggs
  
• Streaky Bacon
• Cartwheel Creamery: Halloumi

The Baked Dane says:

Our Original Knækbrød is packed with seeds, oats, olive oil and of course that sprinkle of sea salt that starts the party in your mouth. 

Ingredients: Wheat flour, Sunflower seeds, Flaxseeds, Sesame seeds, Pumpkin seeds, Rolled oats, Olive Oil, Baking powder, Salt and water.

Available In: 200g (avg. servings per package - 8)

• 6x lamb chined cutlets (chops)
• 1x rack of lamb ribs
• 2x AngusPark scotch fillet steaks (250gm each)
• 250gm homemade streaky bacon
• 1kg AngusPark rump steak
• 6x lamb, honey, mint and rosemary sausages
• 800gm free range chicken nibbles (option to swap for 4x beef patties above)

The Baked Dane says: 

The Baked Dane’s Rice Knækbrød are gluten free, packed with seeds and olive oil. They are very crispy and with a sprinkle of sea salt they have a slight resemblance to crackling. 

Ingredients: Rice flour, Sunflower seeds, Flaxseeds, Sesame seeds, Pumpkin seeds, Olive Oil, Baking powder, Salt and Water.

Available In: 200g (avg. servings per package - 8)

River Grove Olives says:

River Grove lies on the banks of the Ruamahanga River, just north of Masterton in the beautiful Wairarapa...

Currently the grove consists of around 1600 olive trees, most of which were planted in 2000. Our two main varieties are the Tuscans, deliciously fruity Frantoio and complex, peppery Leccino, but in the years since we came we have planted several other varieties including Koroneiki, a tiny olive from Greece that produces wonderful, flavoursome oil and Chemlali (another fruity Tuscan) which is proving popular with those who taste it. The trees flower around November and the fruit is ready for harvest in early winter. The Frantoio, Leccino and several of the other varieties are harvested mechanically by a contractor, with the younger trees (under seven years old) still hand-harvested by Steven, using compressed-air clappers.  The fruit is taken within hours to the press for processing.  As our harvest tonnage grows (33 tonnes in 2018), we have decided to sell the bulk of the fruit to The Village Press in Hastings, having only a small amount of oil returned to us for direct sale to our valued customers. All the oil we retain for sale is sent, with the assistance of Olives New Zealand, to Australia to be certified as extra-virgin.

Available In: 250ml, 500ml, 750ml & 1L