WHY CHOOSE WELL HUNG ® ?
Covid 19 update below.
We are a group of meat lovers from Auckland who found that premium high quality meats, that were dry aged to allow the true flavours and textures to shine seemed to be a thing of the past.
We formed Well Hung® with a determination to return to how meat should be prepared and aged and decided to share the love with other discerning meat lovers.
Patience and attention to quality, handling and detail is key to our pursuit of delivering a range of outstanding offerings.
The goal of Well Hung ® is to provide a sensational, premium selection of NZ grown, grass fed, AngusPure, Matangi Angus and First Light Wagyu beef aged up to 100 days. We also stock free range and organic poultry, grass fed lamb, free farmed pork, gluten free made in-house sausages and cured meats sourced from New Zealand’s top producers.
This goal is supported by the Well Hung® obsession of wanting to promote the best of NZ meat, whilst at the same time encouraging and supporting our customers to appreciate how good meat can be if reared well, prepared and dry aged well in a managed, safe and artisanal environment.
Welcome to the World of Well Hung® .
AN UPDATE FROM WELL HUNG (August 31st 2020)
From August 31st the Auckland region moves to Alert Level 2.5. Well Hung in the Milford Centre will be open again. We continue to have CLICK & COLLECT from both Well Hung @ the Milford Centre and our Shop at 210 Kitchener Road. Both Stores have the Covid Tracer QR code or paper & pen if you don’t have the app.
Our supply chain has remained strong and we continue to offer you our range of butchery products in store and online.
We have always taken our responsibilities to our employees, customers and suppliers’ health and wellbeing extremely seriously to ensure we are minimising the risk to all. Gloves are worn when packing up meat for customers. Bench tops, door handles, tills, EFTPOS machines, scales will continue to be regularly wiped.
Tap and go contactless payment is available at both shops.
Our Online Delivery Service is available within Auckland. We offer an overnight delivery service around the North Island, phone or email to enquire.
We appreciate your support and understanding through these times. As the current situation continues to evolve, we will post updates on our website (www.wellhung.nz) and our facebook and instagram pages
WAGYU BEEF: FIRST LIGHT
The First Light Wagyu Producer Group is a band of pioneers. They did the unthinkable and took Wagyu cattle out of their pens and raised them on grass. It hasn’t been easy, but being a pioneer never is. The result of all their hard work is the most extraordinarily tender, marbled grass-fed beef, which beef experts all over the world are describing as the best tasting, grass-fed beef in the world.
ANGUSPURE BEEF: WILSON HELLABYS
With a proud history that can be traced back to 1873, the Wilson Hellaby brand represents a long tradition of quality, innovation and service. Their focus is on sourcing the highest quality PRIME AngusPure beef from family farmers across New Zealand. Their dedicated staff use both traditional hand cutting techniques and modern processing innovations to deliver premium meat to customers in New Zealand and around the world.
MATANGI ANGUS BEEF
Matangi Station is a 487ha farm in the iconic valley of the Tuki Tuki River in Hawke’s Bay. Their grass is meticulously managed by shifting Angus and sheep constantly between the 35 paddocks. Matangi Station runs on solar power with surplus power sent back into the national grid. All powerlines are underground.
Matangi Angus Beef is expertly crafted with distinction by the farm manager, he selects the best in genetics that enable Angus cattle to grow and thrive on the green-grassed rolling hills of Matangi Station. Eating quality – not speed of growth is their breeding focus. Place of origin is simple – Matangi Station, Havelock North, Hawkes Bay. The outcome is flavoursome, aged, beautifully marbled beef that defines a new era of prime aged Angus Beef.
LAMB: WILSON HELLABYS
With a proud history that can be traced back to 1873, the Wilson Hellaby brand represents a long tradition of quality, innovation and service. Their focus is on sourcing the highest quality PRIME lambs from family farmers across New Zealand. Their dedicated staff use both traditional hand cutting techniques and modern processing innovations to deliver premium meat to customers in New Zealand and around the world.
POULTRY: GEORGE AND JO’S NEW ZEALAND FREE RANGE CHICKEN
George and Jo’s chickens are raised by a dedicated collective of independent farmers who care about the environment, their chickens, sustainability and good nutrition. The difference with George and Jo’s chickens is that they are never given any antibiotics. Instead they keep their chickens healthy by ensuring that they live in a great free-range environment, with good quality feed and the best of care.
Freshpork is passionate about producing quality New Zealand pork products. It was established in 1985 and is the country’s leading pork processor and wholesaler. For over three decades, Freshpork has been 100 per cent privately owned and managed by the Glass family, and today provides approximately one third of New Zealand’s pork to markets across New Zealand.
Crozier’s Free Range Turkeys are a proud New Zealand owned and operated family business, producing high quality truly free range products. The Crozier family built their tradition and reputation over 50 years, always believing in farming free range, with farming practises focused on the welfare of the bird, high quality standards, hard work and respect for the environment and their customers. In 2015, the Crozier family passed their legacy on to another family with passion for breeding truly free range turkeys, the Smith family.
POULTRY : CANTER VALLEY
Canter Valley is a producer and supplier of quality gourmet poultry products to the restaurant, food service and retail markets in New Zealand. Canter Valley began back in 1987, and is located near Sefton in beautiful North Canterbury. They are a family owned business, striving to be environmentally conscious. Sustainable poultry welfare management practices, with care and consideration for the highest level of animal welfare are paramount. They focus on the best quality product at every stage of production.
WHAT IS DRY AGING?
Dry aging is the traditional process of aging meat to achieve the highest natural flavour and level of tenderness. This is a process that Well Hung® craftspeople lovingly monitor and is never rushed.
Usually to start the aging process meat is hung on the bone for about 21 days in a specially designed aging fridge. This ensures that the micro-climate surrounding the meat is controlled in terms of temperature, humidity and optimum air quality.
As the aging process continues, the flavour enhancement strengthens.
Moisture is evaporated from the muscle in the meat. This results in a greater concentration of both flavour and taste.
The longer the beef ages, the more the natural enzymes break down the connective muscle tissue which is what enhances the tenderness level in your chosen cut.
As the aging process continues, the meat becomes darker in colour and a thin crust forms on the surface.
At the end of the aging process the crust is removed and the dry-aged meat is cut or deboned by our specialist butchers.
Then all that is required is a little seasoning and you are ready for the flavour explosion that is dry aged meat.
Well Hung® offers a variety of dry aged meat cuts up to 100 days so you can see, feel and taste the difference.