Pete's Meats, our story

Born on the land, raised the right way.

At Pete’s Meats, we raise cattle the old-fashioned way—on clean grass, fresh mountain water, and wide-open pastures in Neringla, NSW. This high country climate is ideal for producing rich, nutrient-dense beef, thanks to cool nights, healthy soils, and regenerative grazing.

We're not just feeding dogs premium raw meat—we’re restoring the land, supporting Aussie farmers, and keeping control in the hands of those who care most.

No fillers, no shortcuts—just honest food, direct from a fourth-generation family farm.

A Legacy of Land and Livestock

Nestled in the high country of the Southern Tablelands, Neringla has been farmed by the Raynolds family for over 100 years. Pete, a fourth-generation grazier, runs the property today with help from his sons—continuing a proud lineage of careful stewardship and deep respect for the land.

Regenerative by Nature

It’s a way of farming that’s built around giving more than we take. Pete uses time-controlled rotational grazing and lower cattle numbers to regenerate perennial grasses, build soil, retain moisture, and store carbon—creating healthier animals, healthier land, and a healthier future.

Clean Grass, Clean Water, Clean Conscience

The cows at Neringla graze on a mix of native and improved pasture and drink straight from pristine mountain streams. No feedlots. No grains. No artificial inputs. Our animals live stress-free lives, and it shows in the quality of the meat—clean, rich, and packed with natural nutrition.

From Neringla, With Love (and Integrity)

Pete’s Meats isn’t a faceless brand. It’s a handshake from a real farmer. By cutting out the middlemen and delivering direct from farm to dog bowl, we’re taking back control of pricing, quality, and care—while creating something truly special for dogs and their humans.

The Perfect Place for World-Class Beef

High elevation, cool nights, consistent rainfall, and fertile pasturelands make Neringla one of the best places in Australia to raise grass-fed beef. The region’s natural rhythms slow the growth of the animals, producing richer marbling, deeper flavour, and more nutrient-dense meat—without stress, supplements or shortcuts.