Multi-generational Te Awamutu butchery turns to PGG Wrightson to supply new operation producing pulled meat for nationwide distribution.

A new opportunity has arisen for Waikato and King Country farmers producing Hereford cattle.

A long-established local butcher has turned to PGG Wrightson to procure prime stock to supply the micro-abattoir it is adding to its award-winning retail and foodservice business.

To produce up to two tonnes of pulled meat per day, Te Awamutu butchery, Magills has built a new $2 million facility alongside its retail store, with the micro-abattoir just down the road.

PGG Wrightson King Country regional livestock manager Kevin Mortensen and his team will ensure Magills has 50 to 60 prime cattle and 50 to 70 lambs each week to process.

“We are working with our clients to procure the stock required to meet Magills’ needs. For the cattle we are focused on using our regular local farmers to fill the specifications, which emphasise prime Hereford beef. Farmers growing the cattle Magills seeks will be rewarded with an extra premium,” Kevin says.

Magills managing director Mike Van Der Hoeven says the company’s products rely on the qualities of Hereford beef.

“Beef on beef is ideal for tenderness. With beef on dairy progeny, Hereford first cross cattle are also proven to retain the tenderness gene, in which case 50 per cent Herefords, so black whiteface, will also meet the criteria.”

Magills new plant pulls lamb and pork, as well as beef. After being portioned and vacuum packed, the meat goes through a sous vide process, slow cooking for up to 12 hours. Using a patented meat pulling machine, the product it is then pulled within its packaging, before cooling in a water bath, then being labelled, and shipped.

Supplying premium meats and craft butchery products, Magills pulled meat goes as far afield as Christchurch and Queenstown. Buyers include a range of corporate customers, including schools, hospitals, meal kits and fast-food restaurants.

Magills was originally opened in Te Awamutu by Mr Magill in 1939. Mike Van Der Hoeven’s father Adrian started working there soon after emigrating from the war-stricken Netherlands. Following the sad death of Mr Magill, behind the counter, his widow offered the butchery business to Adrian, since when the company has been family owned and operated. Alongside other family members, Mike’s sons John and Edward now work for the company and will eventually become the third generation of Van Der Hoevens to run Magills.

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