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Aussie beef and lamb straight to your door?

Having grown up on a large sheep farm outside Longreach in outback Queensland, where he worked the land and learned about ideal animal rearing conditions, expat DAVID BEATTIE knows quality meat. Lucky for us, he’s brought it to Singapore in the form of The Meat Club, an online outlet selling nothing but Australian lamb and beef, delivered straight to your doorstep. We asked him about his growing business, his favourite meat cuts and more.

meat delivery

What inspired you to start The Meat Club?

Australia has an abundance of great, fresh produce, which is very easily taken for granted. When I moved to Singapore a little over two years ago, I was frustrated that good quality red meat was hard to come by. It was often frozen or chilled with a short shelf life, and priced at a point I couldn’t afford.

I spoke with a close friend that runs a restaurant chain here in Singapore, and we realised there was a business opportunity in delivering quality meat to customers’ doorsteps, without the overhead of a retail store. After speaking with some Australian suppliers, we secured a product that complemented the idea of creating an online presence, and The Meat Club was born.

meat delivery

Why do you import your meat only from Australia?

Being Australian, it’s a natural fit. We wanted to showcase the best produce Australia has to offer, as it’s synonymous with best in practice. Beyond that, Australian agriculture standards are second to none, with a great reputation for quality, safety and consistency. This is due to both environmental conditions and the rigorous standards that are administered by industry bodies and government agencies, including Meat Standards Australia (MSA); these standards are aligned with AVA import requirements, which are just as rigorous as Australia’s. Being able to say that our beef is MSAgraded provides our members with an assurance that they are getting the best produce available.

So, how does The Meat Club work?

It’s an online service that brings restaurant-quality, chilled (never frozen) meat to your doorstep. This enables you to enjoy beef and lamb when you want it, without planning for thawing time, trips to the butcher or even asking friends and family to bring it from Australia in their suitcases.

meat delivery
Rib eye for dinner?

How we do this involves speed, technology and a new way of purchasing. When you sign up for “Auto Pilot” ordering with us, you get a delivery every four weeks, immediately on import. Our non-minced products have a shelf life of up to four weeks in the fridge due to the vacuum packaging technology that we use. At the end of the four weeks your order is delivered again, providing you with a seamless service that reduces food waste in the supply chain. The “Auto Pilot” option also offers great flexibility, as you can modify, defer or cancel your order at any time while benefitting from ongoing convenience and savings.

If members want to try our services before signing up for “Auto Pilot”, we also offer the option of placing one-off orders with next-day delivery. Depending on the timing of these orders, the meat may have a slightly shorter shelf life. It’s a high-quality product, though, so members still benefit.

Members can either build their own meat packs, customised to their own consumption habits and family size, or they can choose from one of our curated packs.

What has done well here in Singapore?

Our lean mince is particularly popular, as it has 10 percent fat content – traditional supermarkets stock minces with around 20 percent fat content. Our rib-eye, with a nice amount of marbling, is our second most popular cut.

So, what’s next?

We are working hard on initiatives that reward our members and provide a better service. For instance, together with Club Rewards, we have a referral progamme that is up and running. We have also kicked off a partnership with local restaurant Club Meatballs, where customers can meet our team, self-collect orders and sample our lean mince.

What’s your favourite cut of meat and how do you like to prepare it?

My favourite has to be the eye fillet steak. It’s a smaller but thicker cut of meat (roughly 36mm), and is our most tender, with an unbeatable flavour.

I like to barbecue my eye fillet so the full flavour of the beef comes out. To do this, I rub the steak in avocado oil and a generous amount of salt and pepper and let it rest outside of the fridge for 10 minutes. On a very hot barbecue grill, I cook the meat for about five minutes on one side and four minutes on the other for medium-rare; I’m careful not to poke the meat unnecessarily. I then remove it from the heat before immediately placing it in foil for 10 minutes; this is an important but often overlooked step – it allows the steak to continue cooking and the juices to redistribute before eating, making it much juicer and more tender.

Where do you like to eat Australian food here in Singapore?

I love eating Australian produce at home, and at barbecues with family and friends



Recipe: Dukkah-crusted lamb with pomegranate tzatziki

Ingredients for pomegranate tzatziki:

• ½ cup Greek yoghurt
• 1 tablespoon olive oil
• 1 clove garlic, crushed
• ½ cucumber, peeled and grated (squeeze to drain excess liquid)
• 1 tablespoon flat leaf parsley, finely chopped
• 1 tablespoon mint, chopped
• Juice of half a lemon
• 1 /3 block feta, crumbled
• Sea salt and cracked pepper
• Seeds from half a pomegranate

Ingredients for lamb:

• The Meat Club lamb rack
• ¼ cup dukkah (a nut and spice blend available at specialty delis)
• 16 asparagus spears
• 20 cherry tomatoes
• Juice of half a lemon
• 1 teaspoon paprika
• 1 clove garlic, crushed
• Sea salt and cracked pepper
• 1 tablespoon lemon juice
• Extra mint and pomegranate seeds for garnish

Instructions for tzatziki:

In a medium mixing bowl combine Greek yoghurt, crushed garlic, olive oil and cucumber. Then add parsley, mint, lemon juice, sea salt, pepper, feta and pomegranate seeds.

Instructions for lamb:

1. Pre-heat oven to 180 degrees Celsius and line a tray with baking paper.

2. Cut the lamb rack in half and cover fully with the dukkah.

3. Cut ends off asparagus spears and marinate with cherry tomatoes in lemon juice, crushed garlic, paprika, and salt and pepper.

4. Bake the lamb for 15 minutes, then remove from the oven.

5. Add the tomato and asparagus mix, and bake for another 10 minutes until lamb is cooked medium-rare.

6. Allow lamb to rest for another 5 minutes before cutting into individual chops.

7. Serve chops on asparagus and tomatoes topped with pomegranate tzatziki; garnish with the extra mint and pomegranate seeds.


This recipe is courtesy of Terri-Anne from Carrotsticks & Cravings. carrotsticksandcravings.com



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This article first appeared in the May 2017 edition of Expat Living. You can purchase a copy or subscribe so you never miss an issue!