Riviera Meats has long been known for its commitment to quality and dedication to the craft of butchery.
Now, under the stewardship of Andy, Tamasin and their daughter Gracie, the business is entering an exciting new chapter — one that honours its roots while embracing fresh ideas and a passion for innovation.
With their location in Eastwood, the team is bringing that commitment to a growing community.
Andy’s journey began in the very business he now co-owns. Starting as a 16-year-old cleanup kid under the mentorship of Keith at Riviera Meats in Paynesville, he went on to complete his apprenticeship under Aaron and Michelle Dyer.
Fourteen years later, his hard work, dedication and love for the trade have culminated in a dream realised — owning his own butcher shop.
What stands out about Andy is not just his experience but his genuine enthusiasm for the craft.
He thrives on the physical demands of the job and finds joy in the creative side of butchery — whether it’s developing new products or designing top-tier displays. This blend of discipline and artistry is a hallmark of what Riviera Meats promises to deliver moving forward.
Quality remains at the heart of the business. Riviera Meats sources its grass-fed Pinnacle beef from JBS, with cattle raised across NSW, Victoria and Tasmania — ensuring consistency and superior taste. Lamb and pork are supplied locally by Eastern Abattoirs in Orbost, with Nick and Dick providing not just excellent meat, but also exceptional service.
The team is committed to serving a wide range of customers. Whether you’re a family wanting premium cuts from the retail shopfront, a farmer looking for professional private processing, or a business in need of reliable wholesale supply, Riviera Meats is ready to meet your needs with professionalism, punctuality, and a smile.
While the base offerings will remain unchanged — maintaining the trust and consistency that customers rely on — Andy has plans to introduce new products and keep the shop at the forefront of industry trends. It’s a thoughtful blend of tradition and progress, rooted in years of hands-on experience and a sincere desire to give back to the community that helped shape his career.
As Riviera Meats moves forward, one thing is certain: the business is in good hands. Andy, Tamasin, and little Gracie aren’t just the new faces behind the counter — they’re the heart of a new era, bringing fresh energy and deep respect for the legacy they inherit.
So next time you’re in Eastwood,
drop by Riviera Meats. It’s more than just a butcher — it’s a family-owned business where quality, service, and community come first.
