About us




OUR STORY


Richard’s Meats started in Balgowlah

When William Walsh left the lush countryside of Tipperary, Ireland in 1965 to relocate his family to Sydney, Australia, he never envisaged that his son and grandson would follow him into the butchering business.

William had numerous butcher shops in Ireland and even provided a door to door service in rural Ireland long before online shopping existed.

On his arrival in Australia, he purchased a shop in East Roseville where he worked for nine years.  He also purchased a business in Dee Why and later in Balgowlah.  It was in Balgowlah that his son Richard joined him in 1973 during his apprenticeship and working together until William retired from butchering in 1979.

Richard carried on the business there and was joined by his son Ross in 2003, where they carried on the family business until 2013.

Richard and Ross Walsh relaunched their new store Richard’s Meats at Roseberry Street, Balgowlah in November 2014.

‘We would like to take this opportunity to thank all our customers for their continued support and look forward to serving you for years to come’

Testimonial Richard and Ross
Richard and Ross
Richard's Meats Founder

What we do at Richard’s Meats

High standards are maintained by sourcing the best quality meat and providing the best possible customer service.  Therefore always keeping customers happy.

The new store is exciting with top quality meat products on offer as well a new aging room complete with Himalayan Pink rock salt wall, where the meat will be aged in a controlled environment.