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Flinders Island is the main island of the Furneaux group, a collection of 52 islands that stretch across Bass Strait between Tasmania and mainland Australia. Importantly, the island contains some of the most pristine and natural pastures found anywhere in the country - which inevitably results in meat quality that is absolutely second to none.
Flinders Island Meat is a locally run, locally owned premium meat processing facility. We specialize in only the finest lambs, pure angus beef, and the Island-unique pasture fed Wallaby.
Flinders Island Wallaby
Pasture fed and free range, wallaby is extremely low in cholesterol and fat and very high in protein and minerals, resulting in one of the healthiest meats money can buy - not to mention of the best tasting. It has a rich burgundy colour, has a consistent delicate, mild flavour, and can be used as an alternative to chicken or veal.
One of the greatest things about wallaby is its dynamic properties.
Slow cooked, seared, roasted or rolled, wallaby has sealed in flavours that change slightly with every different method of cooking. Visit our Receipes page on our website to see some of the mouth watering dishes designed by some world class chefs.
Flinders Island Milk Fed Lamb
There is one other type of lamb we offer on Flinders Island. In the past it has built up a tremendous following by chefs on the eastern sea-board, especially prestigious restaurants in Sydney’s Darling Harbour, CBD, Circular Quay and the Rocks. This specialty product is Milk Fed Lamb.
Milk Fed Lambs are on average 5-6 weeks old, dress at between 6 and 11 kilos, and are processed before they are weaned. Most cuts come out at around ½ the size of traditional lamb cuts, but what is most endearing about Milk Fed Lamb is the incredible tenderness and juiciness, and the unique flavour. It really is something every chef should be able to experience.
Flinders Island Pure Angus
Flinders Island has a rich history with the renowned Angus breed of cattle. In 1820 the first Angus cattle were imported into Australia and sold to a farm in the northern midlands. This cattle breed soon found it's way to Flinders Island and has been farmed there ever since.
Flinders Island Angus feeds on some of the lushest green pastures in the country, and this results in the unique slight taste of saltiness that mingles with the well marbled textures which combines to create a very special meat unlike any other.
Flinders Island Prime Lamb
All lambs are free of antibiotics and growth hormones and graze on natural pastures. They have a unique texture and flavour from their sea salt grass diet that results in lower shrinkage when compared to traditional lamb.
They are high in protein and contain all the essential amino acids and minerals – including iron and zinc, and are lower in fat than beef. The lambs are an excellent source of B vitamins, particularly B12. These lambs really are something special.
Testimonials
"We put Flinders Island Meat's Pasture Fed Wallaby on the menu at Vue de Monde as soon as we tried it, and have had it on there ever since. Our diners love it, and we constantly receive high praise for the delicate flavours and tenderness of the meat. There is a great story behind this small family owned company, and David and James truly have a lot of passion for this unique and special product" - Shannon Bennett, Vue de Monde, Melbourne
"Flinders Island Pasture Fed Wallaby is a terrific product - the grain structure is incredibly fine, the flavour not gamey like kangaroo, the meat lean and rich red in colour. Keep up your passion! "- Michael Shaw, Hot Dish, Melbourne
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