About Us

Blicks River Beef comes from high up on the New England Tablelands, and is much more than just another piece of beef.

Our goal is to deliver a product which reflects the uniqueness of this spectacular bit of land because, from the climate to the terrain, this area is quite simply, perfect beef country.

The Location

Located 60 kilometres from the Mid North Coast of New South Wales, “Blick’s River Country” is situated on a plateau on the eastern edge of the New England Tablelands. This cool climate area includes some of the most spectacular, rugged and remote wilderness in Australia.

Consisting of misty mountains, rainforests and deep gorges, it is characterised by cold winters and mild summers with plentiful rainfall all year round. The area’s consistent rainfall and rich basalt soils are the key elements that make this ideal grazing country for our young cattle.

OUR APPROACH

We source the finest young cattle from the New England and surrounding regions of NSW.

Our cattle are ready to eat at a younger age without having to revert to feedlotting or other artificial methods. This is what enables us to produce a tender, tasty product.

And it's not only chefs who agree that young, MSA graded grass-fed cattle produce the best eating experience. Many nutritionists are now talking up the health benefits of beef grown in this way.

•Never ever – Growth Hormones or Antibiotics

•100% grass diet – not fed grain at any time

•No animal by products or GMO feeds

•Lifetime traceable and identified to point of origin

•Highest standards of Animal welfare (including trucking and slaughter), 3rd party audited

•No confinement and are free to roam at all times

•Environmental Stewardship

•Quality product – underpinned by robust Australian grading system

OUR BRAND PROMISE

Our promise is that our customers will enjoy consistently tender, tasty, grass-fed beef that has been grown using the best natural process.

This natural process involves growing our beef with a 100% grass diet – no feed-lotting, not fed grain at any time, no animal by products or GMO feeds.

And being forever conscious of our impact on the environment by ensuring that we are continuously nurturing our natural resources, such as our soil and our water, rather than degrading them.

We believe that a low stress, free-range lifestyle will produce the best outcome for the animal and for the consumer. We will always strive to reduce animal stress wherever possible.

COMMITTED TO ANIMAL WELFARE

We believe that a low stress, free-range lifestyle will produce the best outcome for the animal and for the consumer. We will always strive to reduce animal stress wherever possible.

The steps we take to reduce animal stress include sourcing all our young cattle from a tight geographical area within the Northern Tablelands of NSW. In our paddocks, they are never exposed to motorbikes or other vehicles as all our mustering is done on horseback. And we move them less than 3 hours from our paddocks to the processing plant in order to reduce the time spent in trucks or other modes of transport. Our processing plant in Casino, NSW also adheres to a rigorous standard of animal wellbeing from the moment cattle arrive on site.

  • A SUSTAINABLE APPROACH

    We believe that we do not inherit the land from our fathers, we only borrow it from our children. We therefore want to ensure we leave the land in a better condition than when we found it.

    Often this goal is incompatible with a highly productive grazing operation because of the level of fertilizer input required or because of excess grazing pressure.

    We believe that maintaining the balance between soil health and pasture growth is the only way to ensure a sustainable grazing operation that will continue to be productive for many years to come.

    To ensure the long term health of our soils, we enlist the services of our soil and plant nutritionist, Bart Davidson. Bart is the naturopath of soil taking a preventative and holistic approach to maintaining optimum soil health without the use of synthetic fertilizers.

John Finlayson

John Finlayson

Supplier Management & Relationships

John grew up on a family farm near Armidale NSW. His corporate career took him to New York and John has since returned to Australia to run a family farm to pursue his passion for beef production. John is a recent Nuffield Scholarship graduate. He has a particular interest in the relationship between consumer expectations and food production along with developing best practice standards for ethically produced product.

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Bert Glover

Bert Glover

The Business Manager

Bert is the man who makes it all happen. Bringing together his skills as a cattleman and businessman, he is committed to ensuring that all the pieces are in place to ensure that every element of the Blick’s process, from the breeding to the marketing, to the pasture maintenance, runs smoothly. With the added ingredients of animal welfare and land management, Bert ensures that we can deliver on our customer promise on a daily basis

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Alasdair Macleod

The Mastermind

After a long career in the media industry, Alasdair has turned his skills to creating a unique beef brand which will stand out because of its eating quality and the manner in which it has been produced. Alasdair believes that stewardship of the land is a unique privilege and that, as owner of this extraordinary bit of country, he has a responsibility to not only look after it for the long term, but also to use it to produce something special.

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Stuart Austin

Stuart Austin

The Farm Manager

Stuart, alongside his wife Trish and son Harry, manage the natural grassfed beef operations for Wilmot Cattle Co, based at Ebor and encompassing a number of agistment properties across northern NSW. He wholeheartedly believes in a profitable regenerative agriculture management model and manages their properties in this manner.

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Andrew Ralf

Andrew Ralf

Processing & Distribution

An exciting 30+ year odyssey in the international red meat and livestock industry has rewarded me with a unique global perspective and skills set spanning many industry segments and countries. These include; livestock production, meat processing, retail butchery, wholesaling, business development, import and export sales and logistics, market research, marketing, advertising, business management, market access, product innovation, brand development, specifications and quality assurance auditing. Delivering technical meat training and undertaking business development activities on behalf of the Australian red meat industry in over 10 countries provided me with rich cultural experiences that shaped my worldview. This fueled my passion for international market development and my drive to create value and profits for customers, industry stakeholders and shareholders.

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ALASDAIR MACLEOD

After a long career in the media industry, Alasdair has turned his skills to creating a unique beef brand which will stand out because of its eating quality and the manner in which it has been produced.

Alasdair believes that stewardship of the land is a unique privilege and that, as owner of this extraordinary bit of country, he has a responsibility to not only look after it for the long term, but also to use it to produce something special.

“I am proud of our achievement in bringing together a highly skilled team of people to use this beautiful bit of country to produce a unique product..”

BERT GLOVER

Bert is the man who makes it all happen. Bringing together his skills as a cattleman and businessman, he is committed to ensuring that all the pieces are in place to ensure that every element of the Blick’s process, from the breeding to the marketing, to the pasture maintenance, runs smoothly.

With the added ingredients of animal welfare and land management, Bert ensures that we can deliver on our customer promise on a daily basis

“I am excited to play such an important role in the production of Blick’s River Beef. Our mission is to bring to market a product that is truly unique.”

GREG EVERINGHAM

Born and raised in the New England Tablelands Greg has a true affinity with this land. His expert local knowledge of the area serves as a major asset in the management of our cattle.

Drawing on a lifetime of experience in the cattle industry Greg is able to ensure our cattle have a consistent and readily available food supply. This is an important skill and integral to our process of raising natural grass-fed beef.

Greg believes that we never own the land – we are simply custodians of it. He shares our ideals with respect to how we manage and preserve our pastures.

“I have a unique relationship with this land. I understand its ecology and how to preserve it for the next generations to come.”

GREG CHAPPELL

Greg started breeding Angus cattle in 1974 at Farrer Agricultural High School,playing an integral role in the foundation of the herd there.

In 1981 Greg and his wife, Sally, started the Dulverton Angus Stud. Today the Dulverton herd comprises 300 breeding cows and sells 100 bulls annually

Greg believes that beef producers need to better understand the traits that influence eating quality and focus on the on-farm factors that can influence the best outcome.

Greg and Sally are very keen stewards of their land and were recently placed third in the NSW State Landcare awards (Primary Producer Section).

“Our special interest is in making better use of biology to enhance all year round production,profitability and sustainability.”

BART DAVIDSON

Bart is a biologically grounded agronomist with active clients in most regions of the Eastern seaboard and specialises in developing solutions for farmers passionate about improving productivity through natural processes. He has a broad range of experience working across cropping, horticulture and grazing regions, with a focus on understanding soils and plants.
He is a valuable contributor to the Blicks River team and shares our passion for land conservation and innovative farming.

“Pastures ain’t pastures. The best beef is built from mineral dense grass, which requires care and attention. That’s what I love providing.”

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