Flinders + Co.

16/09/2026

Our Flinders Island Origins.

Roaring Forties Lamb has a special place in the Flinders + Co story. Our original lamb was sourced from Flinders Island in Bass Strait, where sheep grazed across the island’s coastal pastures and the product became known as Flinders Island Saltgrass Lamb.

It was one of the products our business was built around, originally as Flinders Island Meat, and helped establish our focus on provenance, quality and strong relationships with Australian producers.

As we grew, so did demand. The limited size and production capacity of Flinders Island meant we eventually needed to look beyond the island, while maintaining the quality and eating experience our customers had come to expect.

Today, Roaring Forties Lamb is sourced from carefully selected producers across Tasmania and Victoria — ideal farming regions shaped by a cool southern climate and the fierce westerly winds known as the Roaring Forties.

While our footprint has grown, the principles behind the product remain: 100% grass-fed lamb, strong provenance, careful selection and a focus on consistently high eating quality.

14/09/2026

Grand Final Friday Holiday Closure 🏉

A reminder to our chefs and foodservice customers that our Melbourne factory and office will be closed Friday 25th September for the Grand Final Public Holiday, with no deliveries or dispatch on the day.

It’s going to be a very busy, shortened week, so please plan ahead and, where possible, arrange your deliveries for Monday, Tuesday or Wednesday.

If you need a Thursday delivery, please order as early as possible, as delivery windows may run longer than usual.

Mornington Peninsula customers: we’ve added a Thursday delivery for Grand Final week only, replacing the usual Friday run.

Please contact your sales rep if you have any questions about your delivery por contcat us on 03 8393 0910 or email [email protected]

14/09/2026

Wanderer Free-Range Barley-Fed Beef.

Raised on open pastures, where cattle are free to roam with access to a unique feeding system bringing together grass and barley, creating beautifully balanced beef.

Cube Roll is in our specials this week for our foodservice customers.

13/09/2026

September’s Supplier Spotlight is Roaring Forties Lamb.

Throughout the month, we’re taking a closer look at the story, provenance and quality behind one of the original brands in the Flinders + Co portfolio.

On special — Roaring Forties Lamb Frenched Rack, Cap On.
A standout centre-of-plate cut, 100% grass fed and selected for quality and eating performance.

Available to our foodservice customers. Order via Fresho or speak with your Flinders + Co sales rep.

03/09/2026

Proud to be supporting The Hospitality Cup Sydney this Monday, bringing together some of the city’s best-known hospitality teams for a day away from the kitchen and onto the pitch.

Flinders + Co will be supplying the burger patties for the teams on the day, with Shorty’s Food Truck taking care of the cooking.

Thanks to The Hospitality Cup for having us involved, and to Shorty’s Food Truck for getting the burgers on the grill.

03/09/2026

The Steak Dad Really Wants. 🥩

Make Father’s Day with a premium Rib Eye from Flinders + Co The Butchery — a proper steak for the grill, the pan or a long lunch at home.

Flinders + Co The Butchery, South Melbourne Market.

Wed 8am–4pm
Friday 8am–5pm
Saturday & Sunday 8am–4pm

03/09/2026

CHEF’S SPECIAL | PURE BLACK WAGYU

On special this week — Pure Black Wagyu MB8–9+ Striploin.

Serious marbling, premium eating quality and great value right now. A strong option for a Wagyu steak feature or premium menu special.

Order via Fresho | PBX2140

03/09/2026

Robbins Island Wagyu MB9+ in production.

Some seriously impressive marbling on this Cube Roll as it was portioned by our Production Team.

A big thanks to Nadia from our team for spotting it and capturing this fabulous shot. 📸

02/09/2026

Father’s Day is this Sunday — and if you’re looking for something a little different, we’ve got a limited release of Wanderer knife sets available now.

Beautifully presented and made for the kitchen or the table, choose from:

Wanderer 3 Piece Carving Set — $75 each
Wanderer 4 Piece Steak Knives — $59 each

A practical gift for anyone who takes their meat seriously.

Available now at Flinders + Co The Butchery, South Melbourne Market.

Wednesday: 8am–4pm
Friday: 8am–5pm
Saturday + Sunday: 8am–4pm

Limited stock available.

18/08/2026

CAPE GRIM BEEF | TWO CUTS, TWO WAYS

From the grill to low and slow, Cape Grim Beef has you covered this week at The Butchery.

Cape Grim T-Bone
A proper steak for sharing, bringing together tenderloin and sirloin in one impressive cut. Keep the cooking simple and use a meat thermometer to nail your preferred doneness — then rest well, slice and share.

Cape Grim Osso Bucco
A winter classic made for low and slow cooking. Give it time to gently braise until beautifully tender, with the bone and marrow adding incredible richness and depth to the dish.

Both are 100% grass fed and finished in Tasmania, with no added hormones or antibiotics.

Available now at Flinders + Co The Butchery, South Melbourne Market.

16/08/2026

Now this is a different take on protein.

We love seeing Chef and Owner Coskun Uysal challenge the way we think about familiar ingredients. Drawing on centuries of Ottoman tradition, this is such an unexpected and creative use of chicken.

Always inspiring to see what Coskun and the team at Tulum bring to the table. 👏

Repost - Tulum Restaurant
Tavuk Göğsü is one of the most fascinating desserts from Ottoman palace cuisine — delicate, silky and unlike anything else.

Made with milk, sugar and finely shredded chicken breast, this dessert dates back centuries, when Ottoman chefs were masters of turning simple ingredients into something elegant. The chicken adds texture rather than flavor, creating its famous smooth, almost elastic finish.

At Tulum, we love bringing stories like this to the table — dishes that connect us to history, memory and tradition in the most unexpected way.

A true taste of Ottoman heritage, reimagined with care.

14/08/2026

Get in to our butchery today and over the weekend South Melbourne Market

10/08/2026

Straight from the chef. 👨🏻‍🍳🔥

Thanks Chef Ryan Short for the Flinders + Co shoutout. Always proud to work with the Friends of Fire team and see our produce doing what it does best.

06/08/2026

Congratulations to Andrew, Jo and the entire Côte Basque team on today's opening.

It's exciting to see one of Melbourne's most iconic dining sites begin its next chapter, with a venue that celebrates exceptional produce and refined simplicity.

Wishing you all the very best from everyone at Flinders + Co.
basque.restaurant

06/08/2026

Absolutely gorgeous Vintage Beef Co cube roll passing through the Production Room — the marbling says it all. Big thanks to Alex for capturing this beauty.

05/08/2026

Congratulations to the team at Liar Liar on your opening.

A unique new dining experience that blends exceptional Japanese cuisine with a playful twist. We're proud to support the team with Robbins Island Wagyu on the menu, including the MB9+ Striploin and MB7–8 Oyster Blade.

Wishing you every success—we can't wait to see what's ahead.

Find them above Meat Flour W**e, Braeside - Level 1/248-250 Boundary Rd, Braeside VIC 3195

05/08/2026

03/08/2026

Quality starts long before the plate.

A beautifully marbled Pure Black Wagyu OP Rib Set in the kitchen at Gambino in Glen Waverley.

Thanks for sharing the image.

31/07/2026

At Flinders + Co, we believe the best partnerships start with a conversation.

This week, Rob Mackenzie spent two days meeting chefs across Melbourne, sharing six generations of farming knowledge, visiting kitchens, and connecting with the people who bring his Angus to the plate.

Thank you to every chef and venue who welcomed Rob so warmly. These conversations are what make provenance meaningful.