Salubre Beef is a brand new offering to the market and is now available at the Marlborough Farmer’s

Markets, and very shortly, online at www.salubrebeef.co.nz Produced by Peter and Sue Evans, the

Wagyu, Wangus, and Hereford cattle are raised on a regenerative farm at the head of the Kenepuru

Sounds, Marlborough. The property has a rich and unique history of food production and is one of

New Zealand’s very first accredited regenerative farming operations. The farm totals 700 Hectares in

area with 220 Hectares set aside for regenerative grazing.

The 480 hectares of land not being farmed is in virgin forest and well-advanced regenerating native

forest. The podocarps featured include Rimu, Totara, and Maitai. Some of the more mature trees

would have been around when Captain Cook anchored his expedition ships Endeavour and

Resolution in what is known today as the Queen Charlotte Sounds.

From very early on Peter and Sue decided they needed, and wanted, to do things differently. As a

smaller farm they knew volume and scale was never going to be a great option for their operation.

The clear alternative was to focus on producing very high quality product and if initial reports are

anything to go by, they have certainly achieved that goal.

Equally important, Peter and Sue wanted to future-proof their operation to provide an option for

future generations. Creating, developing, and building up a reputation for delicious beef combined

with a climate friendly approach to farming felt like a more certain pathway to achieve this aim.

At Salubre Beef’s core is the pure wagyu herd, bred from David Blackmore’s famous Australian

progeny. Right alongside roam Wangus and Hereford all enjoying the fruits of regenerative grazing,

diverse, lush, grass. Each breed is unique and nuanced, offering beef lovers individual flavour profiles

in the same way wine varieties do. Terroir, breed, farming system, passion, pasture, and care for

land and animals all culminate in delicious beef, each with their own unique attributes.

The Hereford is delicate and fine grained. The Wagyu is caramel and buttery, while the Wangus

offers real ‘beefy’ texture and taste. One of the advantages of being a smaller producer is the ability

to take your time and focus more on the nuances of each breed. This means adjusting and tuning the

system to ensure optimal conditions for each, and of course, animals are only selected for market

once they reach their absolute prime.

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Once selected, they begin their journey to Salubre’s collaboration partner, Georgie Moleta, aka the

Butcheress. Georgie runs a boutique craft butchery in Takaka. Here, once the animals are

appropriately aged, they are prepared for customers with the utmost care and attention to every

little detail. They’re now ready to go-to-market and they’re ready for Salubre’s customers. Now,

after years of hard work, the BBQ’s can be lit and let me just quietly say…. you’re in for a treat.w Paragraph