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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.
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.
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.
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.
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
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.
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.
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.
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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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.
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
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.
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.
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.
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.
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.
23/04/2026
Cape Grim Grass Fed Beef Cube Roll MB4+
Tasmania's perfect environmental conditions help cattle grow strong and healthy, which translates into 100% grass-fed and finished beef that's rich, tender and flavourful.
Chef's special this week, saving $14 / kg. Contact your sales rep or order on Fresho # CGC2240
21/04/2026
Wanderer Beef - the Best of Both Worlds.
As the season shifts, menus follow. Wanderer Beef arrives at exactly the right moment, offering a point of difference that speaks not just to flavour, but to method.
Raised across Victoria and New South Wales, Wanderer cattle roam freely in open pastures, supported by an innovative mobile feeding system. This allows them to graze naturally on grass while accessing barley at their own pace, never confined, never rushed. The result is a more relaxed animal, a higher welfare standard, and ultimately, a more consistent, expressive product on the plate.
19/04/2026
Vintage Beef Co on the BBQ - it tastes as good as this impressive cut looks.
Many thanks to Chef Frank Camora for sharing earlier this year when at
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Galiciana proper chuleton over red gum in country Victoria
Address
3/77 Salmon Street
Port Melbourne, VIC
3207
To reach your destination at Salmon Street in Port Melbourne, you have a couple of options for transportation.
**Public Transport:**
1. **Tram:** Take Tram Route 109 from the city (Collins Street or Bourke Street) towards Port Melbourne. Alight at the stop nearest to Salmon Street, which is typically the "Bay Street" stop. From there, it’s a short walk to your destination.
2. **Train and Bus:** You can take a train to Southern Cross Station and then transfer to Bus Route 234 or 236 towards Port Melbourne. Get off at the closest bus stop on Salmon Street.
**Driving/Parking:**
1. If you're driving, head towards Port Melbourne via the West Gate Freeway (M1). Take the exit toward Montague St/Citylink and follow signs for Port Melbourne.
2. Once on Salmon Street, look for available street parking or check for nearby parking lots. Be mindful of any parking restrictions that may apply.
Safe travels!
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What people say
Flinders + Co. on Salmon Street in Port Melbourne is a remarkable meat supplier that stands out for its commitment to quality and sustainability. Originating from the pristine Flinders Island, known for its unique "Roaring Forties" climate, the company sources its meat from grass-fed, hormone and drug-free livestock that are naturally raised in an environment enriched by fresh ocean winds. This meticulous approach not only ensures exceptional flavor but also promotes ethical farming practices.
With deep farming roots, Flinders + Co. embodies a vision of cultivating a better food world, making it a fantastic choice for those who value high-quality meat products. Their dedication to providing distinctive flavors while maintaining sustainable practices truly sets them apart in the industry. For anyone looking to elevate their culinary experiences with premium meats, Flinders + Co. is definitely worth exploring!
