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Farm News

Get your fix of quality produce and things that make us tick

Grain or grass fed beef? Make an informed choice

June 6, 2018 | Provenance

When it comes to grain or grass fed beef, chances are you want to know the difference on eating and nutritional quality, so you can make an informed choice for the family. Here, we list out the key differences in an easy to read table.

Zero waste

June 1, 2018 | Meat Safety

The Zero Waste movement has officially landed in Singapore. With a dedicated website to the Government backed initiative to news reporting on the issue, we couldn't be happier with the idea of a greener environment for us all to enjoy.

Seasoning red meat: do's and don’ts

May 24, 2018 | Nutrition & Wellbeing

You’d be surprised just how much influence a little seasoning can have on your eating experience. From having a dried out steak to a juicy one. Read our pro tips on how to season your meat with salt and oil the right way.

Storing meat: where and how

May 1, 2018 | Meat Safety

Where do I store meat? How do I store meat? These are questions we are asked time and time again, and rightly so. With a long shelf life on our chilled items (up to 23 days from the date of import), it is important to ensure you store your product safely so it can be enjoyed by the whole family.

Animal welfare, their diet and the effect on the eating experience

February 27, 2018 | Meat Safety

In the world of meat, it is a relief to know that Australian producers are at the fore front of animal welfare and diet. Animals, like us, respond well to being treated with the care and respect they deserve. Read on for more.

Resting meat after cooking: why and how

February 7, 2018 | Nutrition & Wellbeing

Can’t get the perfect Eye Fillet? Wanted medium-rare but got medium instead? The difference between a good steak and a bad one could be in resting your meat after cooking. Patience could be all you need.

The Meat Club 100% Aussie cage-free chicken

Launch of 100% Aussie cage-free chicken

January 11, 2018 | News & Events

The co-founders of The Meat Club first set out to bring great quality Australian beef and lamb into Singapore. From there, they have seen their product range expand into bacon, sausages and now, most excitingly, 100% Aussie cage-free chicken.

New Zealand King Salmon – quality and health at its finest

January 4, 2018 | Provenance

At The Meat Club, we love our King Salmon. Thrown in with a salad, pasta or as a sandwich filler – the possibilities are endless! But did you know that salmon has some pretty amazing health benefits as well? We found a few reasons why salmon is definitely a hit, even for the health-conscious.

The Expat Mama interview with co-founder Amy Bell

Interview with Amy Bell, co-founder of The Meat Club

January 3, 2018 | News & Events

Read The Expat Mama's interview, where co-founder Amy talks about her expat life in Singapore and how she manages business and family.

Feature on Robb Report: 7 reasons to join the club

December 13, 2017 | News & Events

Don't take our word for it. Read on to find out why the Robb Report rate The Meat Club.

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