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On the 18th August 2018, Flinders Island Meat became "Flinders + Co."

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FLINDERS + CO BRAND LAUNCH
robbins wagyu island
ROBBINS ISLAND WAGYU MUSTER
saltgrass lamb
FLINDERS ISLAND SALTGRASS LAMB
nichols chicken
NICHOLS ETHICAL FREE RANGE CHICKEN

About Us

Flinders + Co. is a food service meat distribution company.

But we’re also a family company with farming roots.

We’re a dedicated team with a bold vision for the future. We’re leaders and listeners, collaborators and innovators, partners and suppliers. We want to do more than simply ‘sell meat’.

We want to help Cultivate a Better Food World.

James and David Madden
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Origin

Flinders + Co. started life as a boutique lamb brand – “Flinders Island Meat“.

Founded by David Madden in 2010, he took a giant leap of faith by moving to a small island in the middle of Bass Strait.

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A Big Change

By 2018, Flinders Island Meat had grown to distribute not just our own lamb, but a portfolio of other outstanding producers to food service customers in Victoria.

A new name, and a new vision was needed.

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A Better World

Flinders + Co is that new name. To Cultivate a Better Food World is that new vision.

It was born out of an inherent desire to do good. But also from an awareness that more than ever – consumers care – and are willing to follow brands they believe in.

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Four Pillars

Our vision drives every decision we make as a business. And our Four Pillars of ‘Cultivate Better’ define how we hope to help achieve that vision.

Our success is measured by the projects we complete that fit under these Four Pillars.

OUR VISION

Cultivate a Better Food World

We are about more than just meat. We want to ask the hard questions and tackle the big issues. Issues of sustainability, ethics and the environment. Questions of provenance, health and humanity.

 

This our creed, and we strive to live it every day.

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PRODUCERS WE WORK WITH

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. Here are just a few:

< Producers we work with

Flinders Island Saltgrass Lamb

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100% Grass Fed
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Antibiotic and Hormone Free
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GMO Free
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Lifetime Traceability

Bass Strait is the ferocious stretch of ocean that separates mainland Australia from Tasmania.

The strong winds of the Strait whip up trace amounts of oceanic minerals and deposit them onto the rich pastures of Flinders Island.

British and European breed lambs raised here have long been renowned for the unique and delicate flavour of their meat.

The effect of these trace ocean elements is where our lamb derives its special name from – Saltgrass Lamb.

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< Producers we work with

Cape Grim Beef

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100% Grass Fed
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Antibiotic, Hormone and GMO Free
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Humane Welfare Certification
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Lifetime Traceability via QR Codes

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.

< Producers we work with

Robbins Island Wagyu

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Seaweed extract in grain feed, reducing methane emissions
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Hormone Growth Promotant Free
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"Polled" cattle herd - removing the need for painful de-horning
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Single Origin Family Farm

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.

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< Producers we work with

Rosedale Ruby Beef

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Cattle are grass fed, and grain finished on the family farms
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Antibiotic and Hormone Free
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Seaweed extract in grain feed, reducing methane emissions
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Rare breed Charolais crossed with Angus

Rosedale Ruby Charolais X Angus cattle are bred and reared by the Millner family in NSW.

The family has their own feedlot on the farm, where they feed their special cattle a grain ration for 150 Days.

Why do we love it? The animals are raised by the one family, not drawn from all over the country.

They are a Charolais X Angus, combining the best of both breeds and offering an interesting menu point of difference.

And their animals have exceptional marbling considering they are fed for a shorter amount of time on grain – a much more sustainable way to achieve the incredible quality that their beef is known for.

< Producers we work with

Nichols Ethical Free Range Chicken

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Pastured PROOF Accreditation
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Chemical Free, and Air Chilled
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RSPCA Accredited
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On farm wind turbine delivering renewable energy

We don’t think we’ve met a more passionate farmer than Rob Nichols.

Rob’s farm is in Sassafras in NW Tasmania. Birds are raised in small flocks, and are free to graze on outdoor pasture and forage for 24 hours per day.

Flock sizes of 1,000 birds vs 50,000 for the big guys.

Mobile sheds that move around the paddocks to keep the chickens in fresh pasture and soil. The birds are free to exhibit their natural behaviours, like foraging for bugs, digging and exploring, in the sunlight.

Rob’s chickens grow more intramuscular fat, and he allows them to grow out more slowly and for longer, their daily exercise building a deep flavour and colour within the flesh.

< Producers we work with

Bass Strait Beef

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100% Natural Grass Fed
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Antibiotic and Hormone Free
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Global Animal Partnership Certification
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GMO Free

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.

< Producers we work with

St Bernards Free Range Pork

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APIQ Certified (Highest Free Range Level)
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Minimal animal transportation and handling - all onsite
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Fully integrated Humane Welfare Guiding Principles
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On-site generator using methane from manure to create electricity

We searched high and low for the best, most ethical free range pork we could find.

When we visited the St Bernards Free Range Farm in the Riverina, we could tell straight away that these pigs were happy.

They are farmed in a stress free environment, and have the freedom to truffle, play and wallow in the mud, and feed at will.

We could tell that the farmers loved their animals.

In every blind taste test we conducted, we found that St Bernards came up on top.

< Producers we work with

Flinders Select

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Leaders - Producers who are pushing their industry forward
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Responsible - Producers committed to improving animal welfare
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Quality - Consistent and reliable
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Price - Competitive without being compromising

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.

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< Producers we work with

Bass Strait Provedores Wallaby

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Grass Fed for a delicate flavour
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Free Range and Wild - Never Confined
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Zero Stress - Harvested in the Wild
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Carbon Neutral - minimal environmental impact

Wallaby is a sustainable, ethical, environmental choice of meat that backs up with a beautiful flavour.

Wild, and preferring the nutrient rich pastures of local farms, the wallabies descend at night-time to the paddocks to feed.

This grass-fed diet lends the meat a more delicate and clean flavour.

They are wild-shot when harvested, ensuring zero stress prior to slaughter.

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Flinders Island Saltgrass Lamb

Flinders Island, Tasmania.

Where it all started. The island’s pastures are rich in oceanic minerals that lends our Saltgrass Lamb a special and unique flavour.

Find out more >>
Cape Grim Beef

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 Wagyu

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 >>
Rosedale Ruby Beef

Central New South Wales.

Sam McNiven and James Millner run a unique family business. Charolais X Angus, raised on their farm, finished in their feedlot, with mostly their grain. A rare traceability for grain feed beef.

Find out more >>
Nichols Ethical Free Range Chicken

Sassafras, Tasmania.

From the on-site wind turbine, to the mobile sheds for his ethical free-range chooks, Rob Nichols is one of the most passionate farmers you’ll ever meet.

Find out more >>
Bass Strait Beef

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 >>
St Bernards Free Range Pork

Corowa, NSW and Grampians, VIC

We searched high and low for the best, most ethical free range pork we could find. When we visited the St Bernards Free Range Farm in the Riverina, we knew we had found what we were looking for.

Find out more >>
Flinders Select

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 >>
Bass Strait Provedores Wallaby

King and Flinders Island, TAS

Along with our special Saltgrass Lamb from Flinders Island, wallaby is one of our founding products. Sustainable, ethical and environmental – it’s a meat for the future.

Find out more >>
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Projects

Words aren’t enough. To achieve our vision, we must take action. Within our Four Pillars framework, there are 12 focus areas that we believe we need to work on in order to achieve our goal.

Underlying that framework is a portfolio of real projects that we believe will help us to achieve our vision. Browse through a selection of completed, current, and future projects below.

Completed Projects

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Carbon Neutral
Our biggest project to date, and achieved over a 12 month period. Certification of our business and every product sold.
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Renewable Energy
As part of our Carbon Neutral audit, a switch to 100% renewable energy for our Melbourne facility was completed.

Current Projects

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Chemical Free Project
Harsh cleaning chemicals are used every day to ensure sanitization of our meat processing facility. Is there a better way?
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Reuseable Crates
Cardboard is one of the biggest waste streams of our industry. How can we eliminate it?

Future Projects

Fresh beef steak for sous vide cooking, isolated on white
Plastic Reduction Project
Nearly every piece of meat in the industry arrives in a vacuum sealed bag, or plastic lined box. How can we change this?
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Apprentice Support Project
A lack of new skilled staff entering the hospitality and meat industries is a problem - how can we help fix this?

Renewable Energy

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Our Capabilities

We have a big vision, but we understand that it’s the little details that really matter. Consistency, reliability, and a “get it done” attitude. We’re here to help make it happen.

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PRODUCER VISITS

We’re passionate about sharing the incredible stories of our producers. There’s no better way than getting your boots dirty and hearing it from them first hand.

DRY AGEING

Our state of the art “Meat Cellar” is a special place where only the best pieces of meat are allowed to go.

30 days later they become a stunning dry aged steak.

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DEDICATED DELIVERIES

6 days a week delivery to the Melbourne Metro area, and regular regional delivery runs. Order by midnight for next day delivery to most areas.

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FLEXIBLE ORDERING

Order how it suits you. Email, Phone, SMS, online platform or carrier pigeon. We’re here to make it easy for you.

STAFF TRAINING

Using the best produce is only one side of the story, communicating it to diners is just as important. We’re here to help you build that compelling narrative.

PORTION CUTTING

You need precision, consistency and certainty.We have the facilities, we have the expertise. We can help with any and all portion cutting requirements.

Contact Us

To touch base with us, please complete the relevant form below. We’d love to hear from you.

General Enquiry
New Account Enquiry
  • What is your average weekly spend on meat?