Flinders + Co.

Flinders + Co. On Aug 14, Flinders Island Meat became Flinders + Co. We're a meat supplier with farming roots. Our vision is to help cultivate a better food world.

Visit our webpage to find out more. Flinders Island sits on the 40th degree of latitude – an area otherwise known as the “Roaring Forties”. This region of the earth contains especially windy weather, and is comprised mainly of water – little land sits in the Roaring Forties. Some say it is this wind that picks up tiny salt water particles picked up by the fresh ocean winds that fall on pastures to

give Flinders Island Meat that distinctive flavour – others say it is the grass fed, hormone and drug free, naturally raised livestock.

Still Available: The Matriarch WagyuThese raw cuts represent the latest release of Vintage Beef Co. The Matriarch Wagyu ...
06/06/2026

Still Available: The Matriarch Wagyu

These raw cuts represent the latest release of Vintage Beef Co. The Matriarch Wagyu — a limited allocation now making its way onto premium restaurant menus.

One of the rarest expressions within the program, The Matriarch is available only once or twice a year and produced in small volumes. Built from retired Wagyu breeding cattle and matured on pasture over many years, it delivers a depth, richness, and complexity rarely seen in Australian Wagyu.

Available now in three cuts only:
• Cube Roll
• Striploin
• Tenderloin

All graded MB3+.

Speak with your Flinders + Co representative to secure allocation while stock remains.

Many thanks for the images from:
The Black Toro
Trawool Estate
Marlin

Black Opal Wagyu is an F1 Wagyu / Black Angus cross. The genetics of which have been developed through relationships wit...
05/06/2026

Black Opal Wagyu is an F1 Wagyu / Black Angus cross. The genetics of which have been developed through relationships with breeders going back 30 years in Victoria and Tasmania.

All cattle are fed on grain for a minimum of 380 days before being processed just outside of Melbourne. The consistency achieved in this supply chain is unsurpassed and guarantees supply all year round.

As part of our June Wanderer Spotlight, we're taking a closer look at what makes this program different. Raised across V...
04/06/2026

As part of our June Wanderer Spotlight, we're taking a closer look at what makes this program different. Raised across Victoria, Wanderer cattle spend their lives in large open pastures, free to roam and graze naturally.

What sets Wanderer apart is its innovative mobile feeding system. Rather than being moved into a feedlot, cattle have access to mobile barley feeders positioned throughout the paddocks, allowing them to graze on grass and barley as they choose.

It's a rare approach that delivers the benefits of barley finishing—improved marbling, tenderness and consistency—while maintaining the freedom and welfare advantages of a true free-range system.

Exclusively available for chefs at Flinders + Co, and homecooks at The Butchery in the South Melbourne Market.

01/06/2026

Could Spatchcock look any better? Thanks to the team at Yum Sing House for this delicious behind-the-scenes video.

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Crispy skin, tangy lemon & 5 spice heat.

A mouthwatering favourite to start your feast at Yum Sing House.

Why Vintage Beef Co Eats DifferentlyVintage Beef Co, available through Flinders + Co, focuses on retired breeding cattle...
19/05/2026

Why Vintage Beef Co Eats Differently

Vintage Beef Co, available through Flinders + Co, focuses on retired breeding cattle from Tasmania and Gippsland that are pasture‑raised and allowed to mature for at least 60 months.

Their top marbling tier, Galiciana, sourced from the top 5% and regularly exceeding MB3+, is featured this May as Striploin, Cube Roll and Rump Cap; enquire for menu placements or order on Fresho.

17/05/2026

Sticky slow-roasted lamb ribs come to life with this plating video from the team at Sezar, beyond delicious! Thanks for sharing.

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Slow roasted lamb ribs, charred on the grill and showered in sticky, savoury goodness.
Tender meat, caramelised edges, and the kind of indulgence that begs for fingers.

Not All Retired Cattle Are Created Equal.Genetics, purpose, and time all shape eating quality.Vintage Beef Co is built a...
14/05/2026

Not All Retired Cattle Are Created Equal.

Genetics, purpose, and time all shape eating quality.

Vintage Beef Co is built around retired breeding cattle selected from premium British beef and Wagyu genetics — where flavour, marbling, and eating quality have always remained part of the breeding lineage. Combined with extended time on pasture across Tasmania and Gippsland, the result is beef with greater depth, character, and distinction.

Why Marbling Matters:Marbling isn't just fat. It's where flavour lives.Intramuscular fat enhances flavour, juiciness, an...
12/05/2026

Why Marbling Matters:

Marbling isn't just fat. It's where flavour lives.

Intramuscular fat enhances flavour, juiciness, and texture. As it melts, it defines the eating experience.

10/05/2026

Check out this crispy golden Pork Cotoletta from the team at The Railway Club Hotel.

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Golden, crunchy, bigger‑than‑the‑plate energy.

Our pork cotoletta hits the table juicy on the inside, crisp on the outside and made for that first squeeze of lemon.

Come hungry, leave wondering why you ever ordered anything else.

Black Opal Wagyu Cube Roll.Cube Roll is a highly prized cut with exquisite marbling, texture and taste.When sliced, it m...
07/05/2026

Black Opal Wagyu Cube Roll.

Cube Roll is a highly prized cut with exquisite marbling, texture and taste.
When sliced, it makes tender scotch fillet steaks loved by diners around the world.

Also known as: Rib Eye Roll, Fillet Steak, Scotch Fillet.

On Special for Chefs this week, order on Fresho

Vintage Beef Co — retired breeding cattle, 60+ months on pasture across Tasmania and Gippsland. A program with real char...
07/05/2026

Vintage Beef Co — retired breeding cattle, 60+ months on pasture across Tasmania and Gippsland. A program with real character, deeper flavour, firmer texture, and a distinctly grass-fed profile.

Here, the cube roll is prepared into Scotch Fillet steaks — one of our most popular cuts.

Sharing another Google review we’re incredibly grateful for — thank you, Jacqui, for your kind words and continued suppo...
06/05/2026

Sharing another Google review we’re incredibly grateful for — thank you, Jacqui, for your kind words and continued support. It’s always a pleasure looking after you each week.

Vintage Beef Co is built around retired breeding cattle — turned out to pasture across Tasmania and Gippsland rather tha...
06/05/2026

Vintage Beef Co is built around retired breeding cattle — turned out to pasture across Tasmania and Gippsland rather than processed at the end of production. Given a minimum of 60 months on grass, these animals develop a deeper, more layered flavour.

From this program, Galiciana represents the top 5% — selected for MB3+ marbling, adding a refined layer of intramuscular fat to an already rich, developed grass-fed profile.

Our Galiciana cube roll is on its way to Farmer’s Daughters in Melbourne — featured as their Scotch Fillet, part of a premium steak offering that celebrates provenance and flavour.

Mother’s Day Dining Spotlight — Farmers Daughters.Celebrate Mum in the heart of the city with a truly Gippsland-inspired...
04/05/2026

Mother’s Day Dining Spotlight — Farmers Daughters.

Celebrate Mum in the heart of the city with a truly Gippsland-inspired experience at Farmers Daughters. With three distinct levels—from deli to restaurant to rooftop—there’s a setting to suit every style of celebration.

Specially curated for Mother’s Day, their set menus take you on a journey through forest, river, field and paddock—bringing the region’s produce and stories to life.

A standout hero of the menu is the Vintage Beef Co Galiciana Eye Fillet, rich in flavour and a true reflection of Gippsland’s provenance.

A beautiful way to gather, dine and make the day feel special.

03/05/2026

How good is this step-by-step video on cooking Pork Loin by Chef Tony Moss. That crispy skin is fantastic. Thanks Chef.

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Otway Pork, ready for the pass.Handled with care across our team before it reaches your kitchen — these racks are full o...
02/05/2026

Otway Pork, ready for the pass.

Handled with care across our team before it reaches your kitchen — these racks are full of flavour, consistency and potential.

If it’s not already on your menu, now’s the time to make pork a feature.

Make Mum’s Day Delicious.For something equally special, discover Roaring Forties Lamb—free range and grass fed, known fo...
01/05/2026

Make Mum’s Day Delicious.

For something equally special, discover Roaring Forties Lamb—free range and grass fed, known for its clean, natural flavour and consistent quality.

An easy way to create a beautiful, memorable meal at home this Mother’s Day.

We are open Saturday and Sunday, 8 am to 4 pm at the South Melbourne Market

A proper nod to one of the best in the game. Porteño continues to set the standard — from two Good Food Guide hats to gl...
01/05/2026

A proper nod to one of the best in the game. Porteño continues to set the standard — from two Good Food Guide hats to global recognition in the World’s 101 Best Steak Restaurants, and a top 10 ranking in Australia. A true reflection of the talent behind the pass and the precision, fire and care that defines everything they do.

We’re proud to see Bass Strait Beef on the menu — dry aged, cooked over fire, and in the hands of a team who know exactly how to honour it.

An incredible venue, an exceptional crew, and a partnership we genuinely value.

Find them at 50 Holt Street, Sydney, Australia

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This is our 42-day dry-aged, bone-in Ribeye from

It’s Bass Strait Reserve. 100% grass fed, raised on rye grass and clover along the Limestone Coast in South Australia. Dry-aged in-house and cooked over fire.

Spotlight this Mother's Day at the Kent Hotel.Tucked away in the heart of North Carlton, The Kent Hotel blends heritage ...
29/04/2026

Spotlight this Mother's Day at the Kent Hotel.

Tucked away in the heart of North Carlton, The Kent Hotel blends heritage charm with warm hospitality, making it the perfect setting to gather, celebrate and reconnect. Think long, leisurely lunches, seasonal shared plates, and a leafy outlook over Curtain Square Park — the kind of day Mum will truly appreciate (especially with a glass of rosé waiting on arrival).

Good food, good company, and a space that invites you to stay a little longer — just as it should be.

Check out some of our favourite brands 'On the Grill' -
Cape Grim Beef
Vintage Beef Co.
Bass Strait Beef
Pure Black Wagyu

Kent Hotel - Open 7 days a week 12pm to late 370 Rathdowne Street, Carlton North.

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Mother’s Day at The Kent.
A long lunch, good food, and a great day out with Mum.

Join us on Sunday, 10 May and Mum will be welcomed with a glass of Jansz Premium Rosé on us.

Raised on open pastures across Victoria and New South Wales, Wanderer cattle are free to roam, graze, and grow as they s...
28/04/2026

Raised on open pastures across Victoria and New South Wales, Wanderer cattle are free to roam, graze, and grow as they should. It’s a system built around space, movement, and low-stress farming—where animal welfare isn’t an add-on, but the foundation.

What sets Wanderer apart is its unique feeding approach. An innovative mobile feeder system introduces barley into the pasture, allowing cattle to naturally balance grass and grain in their diet.

Make Mum’s Day Delicious.Celebrate with our Flinders Signature Eye Fillet—premium grade, grain finished and no added hor...
28/04/2026

Make Mum’s Day Delicious.

Celebrate with our Flinders Signature Eye Fillet—premium grade, grain finished and no added hormones, delivering a tender, restaurant-quality result at home.

Pair it with our Home Chef Series sauces, created in collaboration with Railway Club Hotel—three signature flavours, locally made from the finest ingredients, designed to elevate every bite.

Available now at The Butchery, South Melbourne Market.

Photography and styling by the talented Patrick Varney.

26/04/2026

This Otway Pork Cutlet plating video from the team at Yum Sing House looks packed full of flavour and colour, along with perfectly cooked pork.

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Providing all the colours and flavours, our succulent Otway Pork Cutlet is here to satisfy those Friday night cravings.

OTWAY PORK CUTLET
Charred Peppers
Honey & Black Pepper
pork

25/04/2026

Wanderer Free-Range Barley-Fed Beef.

Raised on open pastures, where cattle are free to roam.

A unique feeding system brings together grass and barley, creating beautifully balanced beef.

Visit Woori Yallock in Victoria, as farmers John and Anna welcome Herd & Grace President, Svante Johansson, to their Yarramundi property — sharing the story behind the program.

A New Standard for AngusRob Mackenzie Angus is redefining expectations — delivering marbling rarely seen outside of Wagy...
23/04/2026

A New Standard for Angus

Rob Mackenzie Angus is redefining expectations — delivering marbling rarely seen outside of Wagyu, with cuts exceeding MB6 while staying true to Angus character.

Single farm, family-run, and raised free range on natural pastures before a carefully managed grain finish, this is beef with real provenance and consistency.

Exceptional flavour, tenderness, and balance — we haven’t seen Angus like this in a long time.

Stop in and see us at the South Melbourne Market, open Friday 8am to 5pm, Sunday 8am to 4pm.

Reminder: we are closed this Saturday for the ANZAC Holiday.

Address

3/77 Salmon Street
Port Melbourne, VIC
3207

Telephone

+61383930910

Website

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