QUALITY
Quality – The product has to do it’s job exceptionally, it needs to do it consistently, and wherever possible, it should come with a great story.
We are the meat wholesaler of choice for many of Australia’s best chefs and venues.
We understand that your success is our success – and we are here to help you create a phenomenal menu that keeps diners returning to your venue time and time again.
With facilities in Melbourne and Sydney, we focus on sourcing premium-quality brands, fostering long-term relationships with our farmers and producers, and curating the perfect product for your menu to ensure your success.
So, how can we help your business?
We have curated a portfolio of the finest meat and exclusive producers. Along with a highly skilled team and wide range of services, we are dedicated to supporting our customers and contributing to your business’s success.
We supply great meat to the best chefs, restaurants and venues.
We are Flinders + Co.
We’re here to work as your partner to achieve success. Success to us is partnership – a partnership that delivers that very special “wow” moment for a diner. It’s the moment that keeps them coming back, that makes them tell their friends, and builds a business.
For us to help in delivering this success, we focus on three key things:
Quality – The product has to do it’s job exceptionally, it needs to do it consistently, and wherever possible, it should come with a great story.
Service – Whether it be an emergency request, front of house staff training, or inspiration for your next menu – We’re here to help.
Value – We have to give the diner value. We keep our prices sharp so yours can be too. We know that it’s critical to success.
We supply great meat to the best chefs, but we are more than just butchers offering premium cuts. We are farmers, chefs, drivers, food enthusiasts, and business professionals, bridging the gap from paddock to plate.
We are dedicated to supporting Australian chefs, restaurants and home cooks — for the love of meat.
We have a customer led approach to service and solutions. Discipline, reliability, consistency. We know how important they are.
We’re not just butchers. We’re farmers, chefs, and industry experts here to bridge the gap between farm and kitchen. To get the right solution for what you need.
We want to get you more customers through the door. A higher spend per head. Better COGS. A happier boss. Raving reviews. We think beyond just selling a product.
Sometimes mistakes get made. We make a few ourselves. But you can count on us – we will be there for you when you most need it. We find a way.
We have the brands, range, quality, service and consistency you need to succeed. We maintain a key focus on sustainability, ethical farming, community and industry relationships.
Bass Strait is the ferocious stretch of ocean that separates mainland Australia from Tasmania. It is this wild stretch of sea that lends the term “Roaring Forties”.
And within these Roaring Forties are some of the most famous and legendary lamb producing regions in the world.
The cleanest air in the world blows over the pastures here. The lush grass grows year round.
They nourish British and European breed lambs, renowned for the delicate and special flavour of their meat.
This is Lamb Like No Other.
Cape Grim is quintessential Tasmania. Located on the far northwestern tip of the island, it serves as the figurative mast-head for the incredible beef packed under the brand that bears its special name.
A network of dedicated farmers from Tasmania, King and Flinders Island supply British bred cattle grown on some of the best pastures in the world.
This is the pinnacle of grass fed beef, the world over. Cape Grim Beef is graded to a minimum marble score of 2+, and raised in a pristine environment that features the cleanest air in the world.
Fourth generation cattle farmers John, Keith, Alex and Chauncey Hammond have been breeding wagyu on Robbins Island since the early 1990’s.
During the iconic seasonal musters, bands of horsemen swim the cattle through saltwater channels at low tide to move them peacefully between grazing areas.
Situated on the north western tip of Tasmania, the island has a temperate climate, clean air and a pristine coastal environment.
It is without doubt one of the truly iconic farming stories – and we are so fortunate to have it right on our front doorstep.
A natural star in wagyu.
Showcasing the silky, buttery notes of wagyu with the clean finish of grass, this unique brand represents the pinnacle of grass fed beef, anywhere in the world.
F1 Wagyu cattle are finished on 100% grass in southern Victoria and Tasmania. These cattle never see a feedlot, nor an ounce of grain.
This program challenges the traditional model of raising wagyu – and showing the industry that a grass finished wagyu product can be every bit as astoundingly good as the current grain fed model.
The next evolution in animal welfare. A unique barley-based feed regime. Wide open paddocks. Access to grain or grass, any time. Very special beef farmed a very special way.
By using only premium barley grain, a richer, more buttery mouthfeel and flavour is achieved, and is kept consistent all throughout the year
Cattle are fed on grass before being finished using innovative, mobile feeders, meaning they are able to stay on their home farm, and have access to both grain and grass at all times. No feedlots here.
The final product completes a unique process to be “Tenderstretched” – this is an alternative means of hanging the carcase during chilling. While carcases are traditionally hung by the heel (Achilles tendon), tenderstretch carcases are hung from the hip bone. This natural-state-of-hanging improves meat tenderness by positioning the body in its natural state to promote muscle elongation and superior tenderness.
Bass Strait and its coastlines fall at the latitude where drenching rain, warming sun and saltwater winds combine to create climatic perfection for growing tender grass-fed beef.
The cattle are peacefully raised on natural rye grasses and clover without the need of antibiotics or hormone growth promotants.
The taste – As clean as the winds of Bass Strait.
Flinders Select is our house brand.
We search the country for producers who can offer a sharper price point, but still retain much of the same ethos and values that we believe in.
Producers like Dick and Mavis Hazeldene from Bendigo for our chicken, local processor AMG in Melbourne for our grass fed beef, and TQM in Launceston for our Tasmanian Lamb.
We retain the flexibility to buy from different producers as the seasons change – ensuring you get a consistent product, at a sharp price.
Inspired by the famous “Galician” beef producers of Northern Spain, Vintage Beef Co. shines a light on the outdated notion that older animals produce poor quality meat.
Graded using MSA standards, the flavour from these 60 month plus animals is truly exceptional. Available in Reserva, Galiciana 3+, and Robbins 4+ grades.
Working directly with dedicated farmers, Pure Black starts with careful cattle selection. The Angus is chosen for its ability to lay down intramuscular marbled fat, which improves the final taste. It is raised on grass and finished with a custom min 150-day barley feed, the results are a tender, juicy and full of flavour product.
The final product completes a unique process to be “Tenderstretched” – this is an alternative means of hanging the carcase during chilling. While carcases are traditionally hung by the heel (Achilles tendon), tenderstretch carcases are hung from the hip bone. This natural-state-of-hanging improves meat tenderness by positioning the body in its natural state to promote muscle elongation and superior tenderness.
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.
Like its gemstone namesake, Black Opal Wagyu is the most sought after and desirable Wagyu on the Australian market.
Its rich, buttery flavour and melt in the mouth texture gives chefs a product that their clients will remember and seek out simply for the eating experience.
The Sir Harry Wagyu herd is raised in Elbow Valley, a farm that covers over 4,000 hectares in Northern New South Wales and the Southern Downs of Queensland.
What sets Sir Harry Wagyu apart:
1. The remarkable introduction of a local horticultural citrus by-product in the feeding process.
2. The commitment to improving animal welfare and housing through innovative methods.
3. The history behind Boer War hero Sir George (Harry) Chauvel.
4. Quality of the Wagyu that has been carefully cared for in a stress-free environment.
Cattle are fed orange citrus pulp along with locally grown wheat, barley, and corn. This unique citrus-feed finishing method lasts a minimum 400 days.
> Fed 27% citrus that tenderizes the cattle from the inside out
> The only fully shedded feedlot in Australia, reducing stress on the cattle
> Citrus peel added to ration, lowering fat melting point and richer flavour
> Environmental sustainability, re-purposing citrus industry ‘waste’
> Bred to the same standards as Japanese Wagyu
Located in Meredith, Victoria, this family-owned business prioritises sustainable and ethical farming practices.
Meredith Farm developed a sustainable solution for managing male goat kids that are surplus to their main dairy operations, transforming what would have been a waste by-product into a valuable resource.
These goat kids are housed in purpose built raising facilities, which are kept clean and refreshed daily. They are milk fed and nurtured in a stress free environment to ensure their welfare.
Grown in Western Victoria, the pigs are raised with freedom to socialise and forage, the Large White, Landrace and Duroc breeds have been bred specifically for outdoor conditions.
The Ryukyu herd is fed a natural grain-based diet predominantly of Barley, Wheat and Soybeans.
The Black Berkshire pigs are considered a heritage breed and can be traced back to the 1600’s in England. Centuries ago a small number of Black Berkshires were gifted to the Kingdom of Ryukyu (modern day Okinawa). The Japanese called these pigs Kurobuta pigs (Black Pig) , our Australian Ryukyu Berkshire cross pork is a result of a mating between a Berkshire boar and a Large White Landrace cross sow – hence the name Ryukyu which is a nod to these pigs heritage.
Brisbane Valley Quail is a delectable bird so large it can be served as a main course.
Derived from the Coturnix Quail variety, the birds have no added hormones and are antibiotic free, grown in large, naturally ventilated barns on family-owned farms.
They are finished and processed in state-of-the-art export accredited facility and are available fresh or frozen.
Our brand partners are a reflection of ourselves. We have cultivated close relationships with processors, farmers and producers, many for almost a decade. We’re proud to represent them and tell their stories. If you want to read more about our origins, see Our Story.
Flinders Island, Tasmania and Southern Victoria
Where it all started. The island’s pastures are rich in oceanic minerals that lends our Roaring Forties Lamb a special and unique flavour.
Find out more >>Smithton, Tasmania
The pinnacle of 100% Grass Fed Beef. Hormone Free. Antibiotic Free. GMO Free. A minimum marble score 2+, and flavour to boot.
Find out more >>Robbins Island, Tasmania
The Hammond family were one of the first to bring wagyu genetics to Australia. Their unique family farm on Robbins Island, and the beef they produce, is a truly iconic farming story.
Find out more >>Southern Victoria and Tasmania
A seismic shift in wagyu. Showcasing the silky, buttery notes of wagyu with the clean finish of grass, this unique brand represents the pinnacle of grass fed beef, anywhere in the world.
Find out more >>Central Victoria and Southern NSW
The next evolution in animal welfare. A unique barley-based feed regime. Wide open paddocks. Access to grain or grass, any time. Very special beef farmed a very special way.
Find out more >>Gippsland, Victoria.
Bass Strait Beef is processed at Moe in Central Gippsland. Hung using the special “natural method” the resulting beef is consistently more tender.
Find out more >>Selected and Seasonal Producers.
Flinders Select is our in-house brand. Designed to hit a sharp price point, but still retain the same values and ethos that can be found across our range of branded products.
Find out more >>Moe, VIC
Inspired by the famous “Galician” beef producers of Northern Spain, Vintage Beef Co. shines a light on the outdated notion that older animals produce poor quality meat.
Find out more >>Southern Victoria and Tasmania
Pure Black Barley Fed Angus beef is grown in southern Victoria & Tasmania, regions renowned for abundant rainfall, clean air and a pristine environment.
Find out more >>Southern Victoria & Tasmania
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.
Find out more >>Elbow Valley, QLD
The Shaw family occupy the same homestead where Sir George (Harry) Chauvel moved to in 1888. The very stables he used in 1902 to assemble the Light Horse Brigade for the Boer War still stand there today.
Find out more >>Meredith, VIC
Meredith Dairy is the largest farm in Australia that specialises in the production of goat and sheep milk. They have developed a milk fed Whole Dairy Capretto product.
Find out more >>Western Victoria
Born and bred naturally in the great outdoors. Otway pigs are raised on a generous amount of straw bedding in spacious, purpose-built eco-shelters.
Find out more >>Northern Rivers, NSW
Ryukyu Berkshire Cross Pork is bred in Byron Bay and raised on farms in the Northern Rivers area of NSW, the animals are raised in an ethical, respectful and stress free environment and are HGP free.
Find out more >>Coominya, QLD
Brisbane Valley Quail grows the world’s largest quail produced in Coominya QLD, from a fourth-generation Australian farming family.