Nàdarra Farms
Family-owned and operated since 1989 in the Waihou Valley of Okaihau — beef raised in harmony with nature, on regenerated soils, 100% grass fed.
Order Direct from the Farm
Choose a half or whole beast. Carcass weight × farmer rate determines the carcass price; butchery is paid separately to the butcher.
Half Beast
Approx. 125–150 kg carcass
Yielding ~81–105 kg of cuts
Whole Beast
Approx. 250–300 kg carcass
Yielding ~162–210 kg of cuts
+ Butchery approx. $2–$3/kg paid separately to the butcher. Final carcass price varies with actual weight at kill.
A Philosophy Shaped by Generations of Care
Nàdarra Farms is more than a place — it’s a philosophy shaped by generations of care for the land. Family-owned and operated since 1989 in the Waihou Valley of Okaihau, our story is grounded in a deep respect for nature, animal welfare, and the future of food.
Nàdarra (adj.) is a Scottish Gaelic word meaning “natural,” “innate,” or “in harmony with nature.” It speaks to something that is pure, authentic, and guided by the rhythms of the land rather than artificial intervention.
For us, Nàdarra is more than a name — it’s a commitment. It reflects the way we farm: working with nature, not against it. From regenerating our soils to raising animals as they were meant to live — 100% grass fed, moving with the seasons — everything we do is guided by what is natural, balanced, and enduring.
Our beef is raised using regenerative farming practices that restore soil health, increase biodiversity, and work in harmony with the natural environment. When you choose our beef, you’re not just supporting a family farm — you’re investing in a regenerative future, where farming works to heal the land and nourish generations to come.
A Perfect Cross — Limousin × Angus
Crossing Limousin cattle with Angus bulls brings together two of the most respected beef genetics in the world — resulting in animals that excel in both performance and eating quality. The Limousin influence increases dressing percentage and overall meat yield, meaning more high-value cuts per animal. Paired with Angus marbling, this creates carcasses that consistently meet market demand for both quality and quantity.
We also run some Speckle Park × Angus alongside the Limousin cross — adding tenderness and exceptional marbling to the herd.
Their award-winning Limousin herd was developed with care, patience, and an unwavering commitment to quality. Known for producing cattle with exceptional structure, muscle, and performance, their breeding programme set a standard that continues to influence our Nàdarra animals today.
At Nàdarra Farms, we’re not just raising beef — we’re continuing a legacy.
Better for the Land, Better for the Animals, Better for You
By raising cattle on natural, diverse pastures and following regenerative practices, we produce meat that is both delicious and ethically sourced. Buying direct from Nàdarra Farms ensures you get premium quality beef with competitive transparent pricing — all while supporting regenerative farming practices.
Regenerative
We farm to restore soil biology and biodiversity — leaving the land in better shape each year than the one before.
100% Grass Fed
Animals move with the seasons across natural, diverse pastures. No feedlot, no grain finishing, no shortcuts.
Transparent
You buy a carcass priced by the kilo and pay the butcher direct for processing. No middleman markup.
Working with nature — not against it — means slower growth, better welfare, and beef with depth of flavour that comes from a life lived outdoors. Every animal is selected, harvested on-farm by mobile abattoir, and aged for around 10 days before butchery. The result is the kind of beef that’s harder and harder to find: honest, traceable, and grown with care.
From Pasture to Pickup
We sell whole and half beef carcasses. You pay us for the carcass and the butcher direct for the butchery.
1 · Enquire & Cut Sheet
Submit an enquiry, choose your cuts on the supplied cut sheet, and we’ll help if you’re unsure what to pick. We organise the butcher for you.
2 · On-Farm Harvest
Once we have enough orders to book the mobile abattoir, we’ll confirm a harvest date by email. We harvest on-farm — animals never leave home alive.
3 · Hung, Aged, Picked Up
The carcass is hung and aged for around 10 days, then butchered to your cut sheet. Collect roughly two weeks after harvest from Okaihau Village Butchery.
Common Questions
How ordering works
We sell whole and half beef carcasses. You pay us for the carcass and pay the butcher separately for processing.
When placing an order, you choose the cuts you want and we organise everything for you — including selection of the butcher and providing them with your completed cut sheet. We can also assist you with the cut sheet if you’re unsure what to choose.
We select the animal, harvest on-farm by mobile abattoir, and process to order — so we only proceed once we have enough orders to book the abattoir, provided stock is available when you order. Once confirmed, you’ll be notified of the on-farm harvest date by email. Collection of your meat is approximately two weeks following this date — that allows time for the carcass to be hung and aged around 10 days, and then processed and packaged into your chosen cuts.
The butcher we currently work with is Okaihau Village Butchery. You collect your order from them.
To confirm an order all you need to do is complete, sign, and return your cut sheet. Once we have enough orders to proceed, we will contact you with an on-farm harvest date and request payment of your deposit to secure your order.
Payment terms
- Once you have ordered and submitted your cut sheet, a deposit of $500 is required to be paid to the farmer to secure your order.
- The final amount for the carcass is due for payment to Nàdarra Farms once the animal is harvested and weighed, and we have assigned you the carcass or part-carcass as per your order.
- The butcher’s fee is due for payment to the butcher prior to or on the date of collection of your order.
