About Us
We're Bella Park Meats. The Lane family has been in the livestock business since 1863.
That's not a marketing line — it's a fact. The Lane family has owned livestock continuously through every decade of Queensland's history as a state. In fact we have owned livestock and butcher shops in Australia all the way back to 1863 in Warrnambool, Victoria.
Richard Lane (1832–1897) is recorded by the State Library of Queensland as the owner of the Tattersalls Hotel at Blackall in Western Queensland — one of the most important establishments in a town that existed entirely to service the great sheep and cattle stations of the Barcoo. We owned the Tattersalls, when Jack Howe shore his world-record 321 sheep at Alice Downs Station. The Lane Brothers (his sons Richard and William) also ran a butcher shop, learning the trade from the ground up.
The thread that runs today
The Lane family never left the land. From Portland Bay to Warrnambool, from Blackall to the Darling Downs, every generation has worked with livestock — raising, trading, and taking genuine pride in the quality of what they put on people's tables. That's more than 160 years of knowing animals, knowing meat, and knowing what it means to feed a family well.
The tradition passed to the next generation through William's son, Richard Lane (1907–1976) and his wife Joyce, who continued the family's livestock legacy across a string of Western properties — Como, Elsinore, Torres Hills and Swaylands. From there it was handed on to Alan and Dale Lane, who also bought Opal Creek at Cecil Plains, with their sons, Richard and William, keeping the family's connection to the livestock industry unbroken across yet another generation.
Bella Park Meats is the latest chapter of that story. Richard and Jemma Lane raise livestock on Bella Park, our property in the Toowoomba region — with the same values the original Richard Lane carried from Victoria to the Queensland outback: honest work, quality product, and a deep respect for the land and the animals on it.
If you have questions about how we raise our animals, how the meat is processed, or anything else — please just ask. We're always happy to chat.