Riverside Meats works shoulder to shoulder with farmers across the Northern Rivers and beyond, bringing proper, honest meat straight from the source. At the heart of it all is Coraki Riverside Butchery — a true whole-carcass operation run by Duncan and David Ryan, a father-and-son team who live and breathe farming. Out on their family place at Norman Grove, near the Clarence River, their Angus and Angus-cross cattle are raised the way it should be — on grass, with time, space, and care. No shortcuts. No pushing animals through. Just steady, natural growth and respect for the land. Their approach is simple: good meat shouldn’t be a luxury. It should be what feeds your family every week. By growing their own pasture, raising their own cattle, and butchering everything in-house, Riverside keeps control of the entire journey — from paddock to plate. Nothing gets lost in the middle, and you can taste the difference in every cut. Being based up near the Queensland border, along the edge of the Great Dividing Range, also means they’re surrounded by some of the country’s best producers. That’s why they work closely with trusted farmers from places like New England for lamb, and the Northern Rivers and Stanthorpe regions for pork and chicken — keeping it local, supporting good people, and making sure everything in their boxes stacks up.
