Premium Lowline Angus beef.
Better for you.
Better for the environment.
Just better.
Sold as 6.4kg meat boxes, 10kg meat packs, “build your own” meat boxes, or as halves. Available for order or pre-sale every month.
Lowline Angus
Raised in the shadows of Mount Ruapehu.
Pre-sale only
Limited stock. We only kill what we need.
So much better
It will be the best beef you’ve ever had.
Why Ruapehu Lowline Angus?
The Lowline Angus was first bred from the Aberdeen Angus breed in Australia in 1929. The aim was to produce a smaller cattle beast which is superior to the normal Angus when it comes to meat quality. The Lowline Angus also needs less grass to convert into meat and consequently has a much lower impact on the environment. The Ruapehu Lowline Angus is a unique cross between a purebred Lowline Angus and purebred Jersey. Crossing these two breeds takes the best from each of them to produce tender juicy meat with beautiful marbling and superior taste.
Why pre-sale?
We believe we don’t need to stop eating meat, but we do need to do better and not take it for granted. Our mission is to bring respect back to the meat industry. By raising beautiful animals in a sustainable way, only killing them when they’re needed.
Why so much better?
Take the reduced environmental impact of the Lowline Angus and combine it with a range of grasses growing in volcanic ash for them to feed on, clear mountain air, stress-free farming practices, high levels of animal welfare and environmental care to produce the perfect meat for you to enjoy.
“I was excited to evaluate the Ruapehu Lowline Angus. I tested these cuts with different cooking methods, pan-fried, gas BBQ and over an open fire/charcoal. As a first impression I noticed an appealing aged colour of the meat. Throughout the different cooking stages I found a very pleasant ‘meaty’ taste, obviously reflecting the rearing, handling, processing and ageing of the product.
The meat is very tender with a delicate taste to it, also tender is the connective tissue that is way above average compared with some other meats. The texture is perfect and balanced, as well as beautifully marbled, which is essential when offering prime cuts like ribeye and sirloin steaks. The fat is always also a reliable part to assess. It has a pleasant and clear taste to it with a butter-like consistency. All grilled and pan-fried cuts were cooked to medium-rare and rested for 5-10 minutes depending on individual size. The loss in moisture was minimal.
Another advantage with this product is the size of the animals. Being a smaller breed also reflects in how the cuts can be presented. This is advantageous when it comes to grilled ribeye steak as an example. They can be cut thicker which results in a juicier piece of meat on the plate .”
Stephan Baumberger
Retired Nelson chef