Hewlett Point Farm
Seven Generations of Kaitiaki
150 years farming the south side of the Whangārei Harbour — beef and lamb raised in a calm, low-stress environment with no synthetic fertilisers or sprays, ever.
Buying options
Choose your portion size, then complete your cut sheet — you tell us exactly how you’d like everything cut. We organise the rest, from harvest to butchery.
Quarter beef
$938 – $1,125
Approx. 62.5–75kg carcass
Yielding ~45–53kg of cuts
Half beef
$1,875 – $2,250
Approx. 125–150kg carcass
Yielding ~91–105kg of cuts
Whole beef
$3,750 – $4,500
Approx. 250–300kg carcass
Yielding ~182–210kg of cuts
Whole lamb
$295 – $395
Romney-Suffolk cross lambs · Raised by Jasper, 7th generation
Approx. 18–24kg carcass · $16.39/kg
Whole mutton
$290 – $405
Romney — older sheep, richer flavour
Approx. 25–35kg carcass · $11.50/kg
Carcass prices only — butchery paid separately, approx. $2–3/kg depending on cut choices. $500 deposit (beef) or $100 deposit (lamb/mutton) required to confirm your order. Final price confirmed at actual carcass weight.
Seven generations on the Whangārei Harbour
For seven generations, the Hewlett family has farmed the south side of the Whangārei Harbour. Over 150 years, this land and harbour have shaped not just how they farm, but who they are. It’s a place they feel deeply connected to — one they’re committed to looking after for the generations still to come.
They’re just beginning their regenerative farming journey with respect to grazing, but have farmed naturally for over a decade. No synthetic fertilisers, no sprays. Instead, they support their soils with minerals like lime, alongside seaweed and fish-based inputs. Dung beetles have moved in — a sure sign the soils are heading in the right direction.
“Kaitiaki — or guardianship — is probably the word that best fits how we feel about the land, harbour and animals we dwell on and amongst. Preserving it for future generations, we like to think of our farm as a place of peace and plenty.”
Hereford × Angus beef. Romney × Suffolk lamb.
Their cattle are Hereford cows crossed with an Angus bull — producing quiet, well-grown calves that suit both the land and their values. A classic, proven New Zealand cross that delivers consistent beef with good marbling and a clean flavour.
For sheep, they mainly farm Romney — a traditional dual-purpose breed. Lambs are now largely Romney-Suffolk crosses, using Suffolk rams bred by Jasper, aged 14 and proudly the seventh generation on the farm. All sheep and cattle live in a calm, low-stress environment with plenty of shelter and space to behave naturally.
Kaitiaki · Improvements · Connection
Three values that guide everything at Hewlett Point Farm. Not marketing words — this is genuinely how this family thinks about their place on the land.
🌿 Kaitiakitanga
“Kaitiaki, or guardianship, is probably the word that best fits how we feel about the land, harbour and animals we dwell on and amongst. Preserving it for future generations, we like to think of our farm as a place of peace and plenty. We hope this philosophy is reflected in our products.”
🌱 Improvements
“As guardians, we are consistently trying to improve our environment and practices for the benefit of all forms of life on our farm, including soil biology. This includes tree planting, grazing methods and using natural inputs, resulting in healthy animals and healthy people.”
🤝 Connection
“We’re all in this together, all part of the same ecosystem. We believe that farmers having a connection with the consumer is an important aspect of this. The model made possible by mobile abattoirs helps our produce stay local and means our animals don’t have to travel to an industrial abattoir.”
What to expect, from order to pickup
A few things worth knowing before you order. Click any question to expand.
The ordering process — start to finish
We sell quarter, half and whole beef carcasses, plus whole lamb and mutton. You pay Hewlett Point Farm for the carcass, then pay the butcher separately for butchery.
When placing an order, you choose the cuts you want using your cut sheet. We organise everything including selection of the butcher and providing them with your completed sheet. We’re happy to help you complete the cut sheet if you’re unsure what to pick.
We process to order — we only proceed once we have enough orders to book the mobile abattoir. Once we confirm a harvest date, you’ll be notified by email. Collection is approximately 2 weeks after harvest — this allows time for the carcass to be hung and aged for around 10 days, then processed and packaged into your chosen cuts.
Pickup locations
Pickup location depends on your region:
- Whangārei area — De Bauchery, Tikipunga, Whangārei
- Auckland area — Country Meat Processors, Kaukapakapa
Your pickup location will be confirmed with your harvest date notification.
Cut sheets — choosing your cuts
Use the “Order →” buttons above to launch the digital cut sheet. You’ll be walked through each section step-by-step — premium cuts (eye fillet, sirloin, scotch, rump), slow-cook cuts (topside, silverside, brisket), sausages, mince, and any extras like vacuum packing. You’ll see an approximate price as you go.
Once submitted, you’ll get a confirmation email with everything you chose. We’re happy to help if you’re unsure what to pick — just reach out.
If you’d prefer the old PDF format, you can still download and return one of these:
Offal and offal pricing
Offal isn’t part of the weighed carcass but is available to purchase. Note on your cut sheet what you’d like.
- Tongue, heart, liver, kidneys, leaf fat (for tallow): carcass rate less $2/kg
- Cheeks and oxtail: $23/kg
- Corned tongue: available at additional cost
Bones are part of the carcass — the butcher can process these for bone broth, soup, or pets.
Payment terms
- A deposit of $500 (beef) or $100 (lamb/mutton) is required once you submit your cut sheet to secure your order
- The final carcass amount is due to Hewlett Point Farm once the animal is slaughtered and weighed
- The butcher’s fee is due to the butcher on or before collection
