Canterbury has long been one of the great New Zealand beef producing regions, thanks to its unique mix of nature's gifts and smart farming. This results in lean, nutritious and healthy beef, the way nature intended.
From the traditional farming regions of New Zealand’s riverlands, the finest beef cattle graze free-range on fertile lush pastures year-round. The result is tender, succulent meat, packed with essential nutrients for optimal health.
We select only the finest cuts of beef to wear the Greenstone Creek name. Hand-selected and aged for 21 days, it’s beef that’s beautifully-marbled, mouth-wateringly tender, and full of rich, natural flavour.
Only the best Angus and Hereford cattle are hand-selected to be grain-finished under wide Wakanui skies. Wakanui beef is raised free from hormone growth promotants. It's then aged for 21 days for maximum tenderness.
Ocean Beef originates from an idyllic location on the edge of the Pacific Ocean. Raised on lush, green pastures then fed with locally-grown grain, this beef is a unique product blessed by the best grass, the best grains and fresh sea air.
New Zealand’s Canterbury region has long been one of the country’s best lamb-producing regions, thanks to its unique soils, climate and farming expertise. Canterbury Lamb has a full flavour and fine texture.
Maimoa Lamb is hand-picked for maximum tenderness and succulence. All cuts are expertly packaged and then aged, to give you the very best of New Zealand lamb on a plate.