The Te Whanga Difference
Te Whanga prides itself on good breeding practices. Some of the things we do to make our stud bulls successful include:
Our stock are fastidiously weighed , tagged and recorded, at birth, 200, 400, and 600 days. This allows us to have true figures and not averages.
Our cows are expected to produce a calf every year, this includes 9, 10 and 11 year old dams; otherwise they are culled.
We breed for conformity, performance, and, mild temperament, and any that don’t meet our standards are culled.
We expect our bull to perform for at least four years. This is a requirement of bulls that remain on our station.
We use yearling bull over our 15 month heifers with an expectation to have a calf every year.
All calves are calved naturally, in a true commercial hill country environment.
Our bulls are accustomed to working in a large commercial farm environment. This includes integration with the 10,000 ewes.
The staff at Te Whanga will ask you what your breeding objectives are and will match you with a suitable bull to meet your needs.
All statistics aimed at the 90th percentile
Over 75 years of genetics knowledge and focused breeding can’t be wrong
ANGUS PURE MEAT: WHAT MAKES IT TASTE GOOD
After 77 years of farming cattle in New Zealand, the Borthwicks are convinced that Angus cattle are most suited to the New Zealand farming conditions and to the international beef market. Here’s why. The Borthwicks have found Angus cattle meat to be the greatest meat for marbling, yet also lean and low in fat. In the world beef market, beef is graded based on marbling, with the highest degree of marbling reserved for the prime grade. Marbling in the meat results in the meat being more flavoursome and tender because it retains moisture while cooking. The Borthwicks have found Angus beef to be the greatest meat for marbling, yet also lean and low in fat.
The quiet nature of Angus cattle helps to ensure they gain weight easily and maintain top condition. Borthwick cattle are selectively bred for their quiet nature. Angus cattle also have a high meat nutritional value, due to omega 6 and omega 3 fatty acids being absorbed through the grass.
Angus cattle can achieve weight gains of up to 4 kilos of per week, and be ready for eating in two years. Te Whanga is registered with Angus pure because they provide quality meat to restaurateurs.