About Us
We’re passionate about grass fed meats.
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Our story begins in the lush green pastures of Taranaki, in New Zealand’s North Island. With a relentless focus on naturally raising our animals, meticulous care of the environment, and 7 rigorous grading standards, we provide the strictest high-end foodservice chefs with New Zealand’s finest A-grade grass fed lamb, beef and farmed venison.
It all starts on our farms.
Our policies are simple, strict and non-negotiable: ample space for all animals, fresh grass for feeding throughout the year, and no modifying of natural growth rhythms.
All farms must comply with
the brand’s strict requirements
on environmental sustainability
and animal welfare.
Our Locations
All our meat is graded for quality at each plant, certified to EU, USDA, BRCGS and Halal standards.
Offices
Exports
Our Global Reach
Exports from New Zealand reach all main culinary centres worldwide, giving the most demanding chefs the unique experience of creating menus and dishes with a great variety of grass fed cuts – from the classic Frenched rack of lamb, the grass fed Angus New York, to the deboned Denver leg of farmed venison.
The Westin St. Francis, San Francisco, USA.
Pasture Fresh deboned slow-cooked leg of lamb, at Solaz, San José de Cabo, Mexico.
Chef of the most upmarket foodservice restaurants and
5-star hotels confide in Pasture Fresh's quality to create
unforgettable experiences for their guests.
IHG
Intercontinental
Four Seasons Hotels and Resorts
Royalton
Resorts
Hyatt
Collection
Marriott Hotels & Resorts
Hilton
Resorts