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.

Flinders + Co have some great Wanderer Reserve MB3-4 cuts on special throughout June for chefs.Combining the flavour and...
17/06/2026

Flinders + Co have some great Wanderer Reserve MB3-4 cuts on special throughout June for chefs.

Combining the flavour and character of pasture-raised beef with the consistency and marbling of barley finishing, Wanderer Reserve offers an elevated eating experience that's worth a place on your specials board this month.

Featuring:
> Cube Roll
> Striploin
> Tenderloin
> Rump Cap
> Rostbiff

Free range. Barley finished. Naturally balanced.

Natural State or Tenderstretch Hanging Method, is a technique which improves meat tenderness by preventing muscle shorte...
15/06/2026

Natural State or Tenderstretch Hanging Method, is a technique which improves meat tenderness by preventing muscle shortening.

• Superior tenderness – Reduces muscle contraction, keeping the beef more relaxed and naturally tender.

• Enhanced eating quality – Delivers a finer texture and consistent tenderness, especially in the rump and striploin cuts.

• Premium process – Our partner processor uses this specialized hanging method to maximize quality and elevate the final product.

• Why others don’t use it – Most processors avoid the tender stretch method due to the need for different infrastructure, higher labour costs, and increased chiller space requirements.

14/06/2026

A masterclass from primal to plate.

Chef and owner Azem Dzevlan opens up a stunning Robbins Island Wagyu primal before taking us through his preparation process, finishing with a beautifully crafted steak dish at Normandy Wine & Grill.

Thank you to Azem and the team for sharing the craft, care and attention that goes into every plate.

🥩 📍 Normandy Wine & Grill, Windsor VIC

When the marbling looks this good, it's worth a closer look.40g Robbins Island Wagyu Topside skewers, freshly prepared b...
12/06/2026

When the marbling looks this good, it's worth a closer look.

40g Robbins Island Wagyu Topside skewers, freshly prepared by our production team.

Every skewer carefully crafted.
Every bite designed to impress.

Would these make it onto your menu?

Wanderer grain fed cattle are raised in a free range environment - fed in open paddocks where they can choose between gr...
11/06/2026

Wanderer grain fed cattle are raised in a free range environment - fed in open paddocks where they can choose between grass and grain as they please.

Unique mobile barley feeders are available
year-round, achieving consistent quality in marbling and tenderness.

> No added hormones
> No antibiotics ever
> Never confined to a feedlot
> Raised in Victoria

11/06/2026

How it started. How it's going. How it plated.

This week's Steak Day feature sees Vintage Beef Co Galiciana Cube Roll transformed into a beautiful Scotch steak frites.

A big thank you to Dawn Cafe for continually showcasing our products with such care and creativity. Special thanks to Chef Dylan Kueffer for his craftsmanship.

📍 Dawn Cafe, Ocean Grove VIC

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.

Repost

Crispy skin, tangy lemon & 5 spice heat.

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

Address

3/77 Salmon Street
Port Melbourne, VIC
3207

Telephone

+61383930910

Website

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