About Us
Riversdale Meats is home kill processor , we specialize i and only do homekill, from paddock to plate .
Our homekill processing facility is located in the heart of Northern Southland in Riversdale. Daniel and Katrina are the third owners of the shop since new and took over 2007. Daniel is a qualified butcher with extensive experience in Butchery's, working in multiple shops all over New Zealand. He also has a dairy farm background, so he knows what farmers want from their homekill and is eager to help. The Butchery is famous for its sausages and saveloys. Daniel has built on this and is constantly experimenting with new sausage flavours from Blue Cheese and Swede to Double Brown Beer sausages! Riversdale Meats has also built up a great reputation with our genuine Dry Cured Bacon. Dry curing bacon takes a lot longer but is well worth the wait! Our salami processing has also rocketed over the years, and is very popular and extremely popular with local hunters. Riversdale Meats prides itself on only using Manuka in its smoker for the BEST smoke, sourced from the Bay Of Plenty.
At Riversdale Meats you get the best product and Service because we love what we do, we love cutting and processing meat and coming up with new and interesting ways to make your homekill go further and taste better!
For Home kill we operate a booking system with our busy peak times being May, June, July and October, November, December.
Check out our social media below for up to date happenings at Riversdale Meats, or visit our butchery in Riversdale for a yarn.
Our homekill processing facility is located in the heart of Northern Southland in Riversdale. Daniel and Katrina are the third owners of the shop since new and took over 2007. Daniel is a qualified butcher with extensive experience in Butchery's, working in multiple shops all over New Zealand. He also has a dairy farm background, so he knows what farmers want from their homekill and is eager to help. The Butchery is famous for its sausages and saveloys. Daniel has built on this and is constantly experimenting with new sausage flavours from Blue Cheese and Swede to Double Brown Beer sausages! Riversdale Meats has also built up a great reputation with our genuine Dry Cured Bacon. Dry curing bacon takes a lot longer but is well worth the wait! Our salami processing has also rocketed over the years, and is very popular and extremely popular with local hunters. Riversdale Meats prides itself on only using Manuka in its smoker for the BEST smoke, sourced from the Bay Of Plenty.
At Riversdale Meats you get the best product and Service because we love what we do, we love cutting and processing meat and coming up with new and interesting ways to make your homekill go further and taste better!
For Home kill we operate a booking system with our busy peak times being May, June, July and October, November, December.
Check out our social media below for up to date happenings at Riversdale Meats, or visit our butchery in Riversdale for a yarn.