When you’re cooking a great cut of meat at home, there’s nothing more important than working with the best steak you can find in Singapore. This list of the island’s best online butchers and steakhouses has you covered! You can order superb steaks, lamb, pork, chicken or fish sourced from around the world – including organic meat. Want to leave the cooking to the professionals? We’ve included several stellar steakhouses in Singapore too!
Little Farms’ Butcher Counter
If you need steak on a whim, Little Farms’ Butcher Counter offers a variety of high-quality cuts of meat ranging from grass-fed to free range, and sourced from award-winning family farms in Australia.
The wide range of offerings include chicken cordon bleu, grass-fed yearling beef scotch fillet, minced lamb, chicken shazliks, sausages and more You can shop online or drop by either of their outlets where Little Farms’ friendly and experienced butchers can help you choose the perfect cut. Free delivery applies for online orders $100 and above; same-day delivery is available when you place your order before 11am from Monday to Saturday.
• #01-20 Valley Point Shopping Centre, 491 River Valley Road
• #01-01 Katong Point, 451 Joo Chiat Road
This place is part butchery and part restaurant, offering a one of the best selections of aged and non-aged cuts of steak in Singapore, along with wine and cheese from across the globe. If you’re planning a party, take a look at the curated meat chests and charcuterie platters at the online store; these are ideal for groups of up to six people. Meanwhile, popular favourites include the ribeye, porterhouse, bone-in and tomahawk cuts. You can also savour the same cuts of meat charcoal-grilled at the CAVEMEN Restaurant & Bar right next door.
Free delivery for online orders of $80 and above with same-day delivery available from Tuesday to Sunday. First delivery is at 1.30pm and last delivery is at 8.30pm
#01-09 One Dusun Residences, 1 Jalan Dusun
Want to add a roast to your repertoire of dinner classics? The experts at Meat Co. online butchers have prepared a selection of ready-rolled, tied and seasoned centre-cut roasts. Because most of the work is done, you’ll be able to pop these in an oven and have dinner on the table in under 30 minutes. If you’re cooking for a smaller group, roasts suitable for three or four people can be requested. Beef, pork and lamb rolls are also available.
Next-day free delivery is available for orders above $80. 57 Quality Road
Sasha’s Fine Foods
If you’re looking for one of the best selections of steak delivered in Singapore along with your other grocery needs, Sasha’s Fine Foods is one online butcher you’ll want to visit. Sasha works only with farms that she has personally visited, and the inspirational farmers and their sustainable practices make for some exquisite cuts. You’ll find something for every palate, whether it’s grass-fed Angus steak, succulent New Zealand free-range lamb, organic Welsh beef or an Iberico Pluma steak for a simple midweek steak and chips.
Order by 1pm for delivery before dinner, Monday to Saturday.
This online butchery specialises in grassfed Australian beef and has everything you need for a delicious steak dinner or barbecue. Owner Emma Pike recommends the ribeye as one of the best “no-fail” barbecue steaks that are easy to find in Singapore. The fat running through the meat makes it flavourful, tender and hard to overcook. But, if you’re watching your calories, the tenderloin comes recommended as a leaner cut that’s still tender.
Farmer’s Market sources its beef from farms on the southern coast of Australia and in New Zealand and chooses grass-fed beef as it’s leaner, tastier and higher in nutrients than intensively farmed beef. All the meat is 100 percent traceable from the farm gate to your plate and guaranteed free of hormones and antibiotics.
Home delivery is available island-wide five days per week, with free delivery on orders over $100.
After five years on Amoy Street, this popular steakhouse in Singapore has reopened along Club Street. The new location features a refreshed look with an open kitchen that runs the length of the restaurant. While the menu is rooted in Argentinian-style steaks, head chef Fabrice Mergalet has incorporated novel techniques like sous vide and lacto fermentation in his new dishes. What remains the same is BoCHINche’s charcoal grilling method that gives the steaks here a lightly charred crust and a delightfully smoky aroma.
27 Club Street
Wolfgang’s Steakhouse Singapore
If you’re after a weekend brunch that puts beef at the forefront, you’ll want to make reservations at Wolfgang’s Steakhouse Singapore. The Trio of Cuts gives you the opportunity to try a variety of different cuts of beef in one plate. The dish includes approximately 120 to 150 grams each of 100 percent USDA prime dry-aged striploin, tenderloin and ribeye.
For something out of the ordinary, pick the steak and filo pillows – sliced sirloin served with sautéed mushrooms, onion purée and rocket leaves sandwiched between fluffy filo pastry. While steak is the star, other specialties include the shepherd’s pie and a moreish crab and spinach dip.
The brunch menu is available on weekends and public holidays from 11am to 4.30pm.
1 Nanson Road, #02-01 InterContinental Singapore, Robertson Quay
Sebastian and Wendy Chia founded Ryan’s Grocery when they learnt of their son’s intolerance to gluten, dairy, nuts and other foods. After struggling to find allergen-free products, they created Singapore’s only full-service organic butchery and allergen friendly store.
Environmentally conscious shoppers will find a wide variety of gourmet cuts of meat that are certified organic, free-range and carbon-neutral. The butchery also offers a selection of ready-to-cook items including classics like beef Wellington and premarinated kebabs. You can also shop a range of over 20 sausages. Next-day delivery is available at $10 for orders above $80 received before 2pm.
Free delivery for orders $120 and above.
• 29 Binjai Park
• 1 Kim Seng Promenade, #B1-144/145
How to cook at Tomahawk Steak
Grilling a quality piece of meat is, for some people, an intimidating prospect. But making a great steak at home is easy! All you really need is some seasoning and a meat thermometer to hit the perfect doneness. Here’s a quick guide to cooking a tomahawk (a thick bone-in ribeye) from the grill gurus at Weber.
- Heat an outdoor grill or preheat your oven to 190°C.
- Season the steaks generously with salt and pepper, using about one teaspoon per 450 grams of steak.
- Sear the steak for three to four minutes on each side.
- Transfer the steak to a baking sheet and bake in the preheated oven until the steak reaches an internal temperature of 52°C. This will take about 30 minutes, but use a meat thermometer for best results.
- Let the steak rest for five to ten minutes before serving
• How to tell when your steak is done: 50°C rare; 55°C medium rare; 60°C medium; 65°C medium well; 70°C well done.
• Don’t have a grill? No problem! Sear your steak on the stove before placing it in the oven. Use a large heavy skillet, preferably cast iron.
• If you want to keep your steak in the grill to finish cooking, you’ll need to cook over indirect heat. Keep the lid of the grill closed and adjust the flames to keep the temperature at 200°C.
This article first appeared in the October 2021 edition of Expat Living. You can purchase the latest issue or subscribe, so you never miss a copy!
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