Te Whanga Station

The Te Whanga Story

Established in 1936 by PJ Borthwick, and used as a training farm for returned servicemen after World War II, Te Whanga is one of New Zealand’s iconic sheep and beef stations producing quality meat with genetic integrity . Located at Gladstone, in the Wairarapa, the 1650 ha. station is home to 10,000 sheep and 700 Angus cattle.

A Proud History

The Te Whanga Angus stud was established in 1936 and initially purchased cattle from the Waiterenui and Pharazyn studs. These first animals had more than a weeks journey by foot and rail from Hawkes Bay before reaching their new home.

In 1972 Robin’s Overshiels Stud was combined with the Te Whanga Stud to add depth and allow the stud cattle to fit into a commercial station system and be top producers offering reliability and quality proven genetics.

PJ believed the fundamental business would always be commercial bulls and his philosophy was to breed the best commercial bulls in New Zealand around temperament, soundness, growth,and fertility. 80 years later the approach remains the same.

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


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.


Our People

Jobert (Bert) Botha

Farm Manager

Jake MacIntyre

Stock Manager

Jake joined Te Whanga in August 2023.

Jason Percy

Farm Maintenance