What does that mean and what does it have to do with a Weber BBQ? Everything actually, as this is the manufacturers golden rule and a mantra they live by.
It is simple – Weber suggest that you keep the grill lid closed while grilling. Keeping it open will not only cause the BBQ to lose heat, but it will also mean you have to cook the food for longer. On the other hand, by keeping the lid closed, you allow the Weber grill to do what it was designed to do, prepare your food faster with more flavor. It also helps eliminate flare ups.
Read more about our partners products here: http://www.weber.com/SG/en
At The Meat Club, we are serious about sourcing a superior range of lamb for our members.
Reared in Warrnambool, a pristine and fertile farming district in south-west Victoria, our farmers have a passion for animal welfare and use stress-free handling techniques. Our lamb are Halal certified, 100% free-range and have no added hormones or antibiotics. Supported by an ability to trace the product from paddock to plate, you will find that our range of Union Station lamb is exceptional.
Our premium cuts of meat are vacuum packed to seal in freshness and maintain the premium taste and texture our members have come to enjoy.
This form of packaging (technically speaking, ‘thermoform cryo-vacuum’) reduces atmospheric oxygen, limiting the growth of bacteria, while also preventing evaporation of volatile components and contaminants that erode shelf life and quality, from entering the product.
Wouldn’t it be nice to get great tasting steak, time and time again? That is one less thing to worry about when you go grocery shopping! Join The Meat Club now, your membership is just a click away.
At The Meat Club, we are just that – a club. As with any club, our members are our ultimate priority. We love products that not only complement our own offering, but also encourage a balanced, healthy diet.
On our monthly Auto Pilot deliveries, our members receive surprises from our partners, so that they may benefit from new and exciting products in the market.
The catch? There is none! It is our way of saying thank you, for supporting our movement! Stay tuned for the initiatives we have in stall!
The Brazilian meat scandal raises important questions about the quality of the meat we all consume.
At The Meat Club, we have built our business around maintaining the highest integrity and standards through our cold chain supply and logistics channels. We source our meat directly from suppliers in Australia, who exceed standards and implement systems to eliminate any risk from the food production process.
Furthermore, because our product is cut and packaged in airtight vacuum packaging in Australia, we have minimised any chance of contamination during the 6,300km flight and subsequent transport to our members doorstep. Our supply chain integrity means that our members can be rest assured that our products can be enjoyed without any concern over contamination or quality.
Here are our top tips on the use and care of their amazing range of satin black enamel cookware.
This range of cookware – including grills and skillets – is ideal for cooking steaks, as it is specifically designed for high surface temperature cooking, achieved by allowing the pan to heat through evenly on a low to medium setting.
Dry pre-heat the cookware. Do not add oil to the pan before heating up as the oil may become too hot and smoke.
Always use low to medium heat, not high. Be patient and give it time to slowly heat up. Cast iron does not heat up as quickly as stainless steel, but the magic is… once it’s hot, it stays hot for hours.
Ensure the pan is hot before cooking your steak. You can test if the pan is hot enough by sprinkling some water onto the pan – if the water droplets immediately evaporates away, the pan is hot enough. You can add the oil to the pan, or you can run the oil onto the meat instead (less oil used this way).
Once you have place the meat on the pan, do not touch it for a good 3 – 4 minutes (depends on the thickness of the cut and how well you like it cooked). Basically, the outer surface of the meat needs time to caramelise, and only when it is allowed time, will the meat not stick to the pan, resulting in perfect sear lines and grill marks. Otherwise, it will stick like crazy and it will be tough to clean.
Always allow the cookware to cool down before washing in warm soapy water. A stubborn mark can be scrubbed with a nylon brush. Do not use stainless wool balls or harsh utensils.
Read more about our partners products here: http://www.lecreuset.com.sg
Actually, our vacuum packaging technology helps here. It reduces the risk of freezer burn due to moisture being wicked away from the surface of your meat. The airtight seal of our packaging prevents this from happening.
So while we don’t recommend freezing your meat until the freeze by date unnecessarily – after all, it has up to 28 days shelf life in your fridge – it can be done.
Want to cook meals from scratch, but the planning and shopping keep tripping you up? Join The Meat Club and never have to go to the butcher again. Let us take care of your dinner planning and grocery shopping, so you can prepare the home cooked meals the whole family enjoy! Automate your grocery shopping. Say yes to farm fresh meat, delivered direct to your door.
How do you guarantee up to 28 days shelf life in the fridge on Auto Pilot?
At the Meat Club, quality control is one of our core values. We use advanced atmospheric and packaging technology to pre-portion and ‘vacuum’ pack the meat at our facility in Australia. This technology contours the packaging to the shape of the meat for ultimate protection, as well as sealing the freshness from the paddock gate to your home in Singapore. At every step of the logistics supply chain, we closely maintain and monitor temperature and humidity to ensure there is minimal fluctuation.
Why does my lean mince have a shorter shelf life?
As the process of making mince aerates the meat, it has a shorter shelf life of 10 days in the fridge.
What is the shelf life when I opt for next-day delivery?
We offer one-off, just in time delivery for ultimate convenience. However, due to the nature of our import cycle (currently every 28 days), our meat may have – for example – 20, 15 or 10 days left in the fridge, depending on where your order sits within our own cycle.
To benefit from a longer shelf life, join Auto Pilot and your meat will be delivered immediately on import every four weeks. There is no lock in contract just the convenience to modify, defer or cancel your order at any time.
I grew up on a large sheep farm in outback Australia. Throughout my childhood, I worked the land with my dad and brother, and learnt everything about farming life, including the ideal conditions to rear sheep and other animals.
On the family farm, I was always keen to understand how things worked. But it wasn’t until I went to boarding school that I was struck by the scale of the city, and wanted to understand how this was all possible. This led me to study engineering and establish a career in infrastructure in both Australia and abroad.
After almost ten years working as a civil engineer and project manager, I was fortunate enough to be accepted into the INSEAD program to complete an MBA in Singapore.
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, 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 in Singapore about the difference between the wholesale and retail price of meat and the costs of import. We soon came to realise that there was a business opportunity in providing great quality meat, direct to customers, without the overheads of a bricks and mortar operation. After speaking with some Australian suppliers, we were able to secure a product that complimented the idea of creating an online presence, and The Meat Club was born.
Who do you think would most appreciate The Meat Club and what it offers?
The Meat Club offer something for everyone. Whether you are a meat connoisseur, fanatic or a BBQ lover, we take the hassle out of buying quality beef and lamb, which everyone can appreciate.
For example. I was not surprised to hear that other people were similarly frustrated by the lack of good quality meat in Singapore. To overcome this, a large proportion of them had resorted to bringing meat in their suitcases after visiting Australia and storing it in their freezer for months at a time. Others purchased red meat from the local supermarket or butcher sparingly, knowing the quality was substandard, despite the price and origin.
This has meant that eating red meat in Singapore has been a luxury that required careful planning, because if it meat had been frozen and thawed in preparation for dinner, it had to be cooked and eaten immediately.
With The Meat Club, members can be rest assured that our product is Meat Standards Australia (MSA) graded, fresh (never frozen) and delivered straight to your door from the farm gate.
So how does it work?
The Meat Club is an online subscription model with no lock in contract. We encourage everyone to come on what we call, ‘Auto Pilot’. Auto Pilot means you get a regular meat delivery every four weeks, immediately on import, so you are guaranteed our brand promise of 28 shelf life in your fridge (10 days for mince). Auto Pilot also offers great flexibility, as you can modify, defer or cancel your order at any time while benefit from ongoing convenience and savings.
Aside from Auto Pilot, we also offer one off, next day delivery. Depending on the time of these orders, the meat may have a slightly shorter shelf life but members still benefit from meat that is chilled (never frozen).
We get a lot of questions around how we can guarantee such a long shelf life. This is owed to our packaging technology, which cryo-vacuum packs the meat at the processors. It also means no one else touches your meat, thereby greatly reducing any risk of cross contamination.
What has done well here in Singapore?
Members can either build their own meat pack or select a pack from one we have carefully curated. So far, we have found that building your own pack has been our most popular feature. This allows members to pick cuts most suited to them and their family, depending on how much beef and lamb they consume.
I would also add that our lean mince is particularly popular, as it has 10% fat content as opposed to traditional supermarkets which stock mince with around 20%.
Since our beef meat is MSA graded, members can be rest assured they are getting the very best in Australian product.
Do you have a favourite cut of meat or recipe you’d like to share?
My favorite cut has to be the Eye Fillet steak. It is a smaller but thicker cut of meat (roughly 36mm) that is our most tender with an unbeatable flavor.
I like to BBQ my Eye Fillet so the full flavor 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 out of the fridge for ten minutes. On a very hot BBQ grill, I cook the meat for about 5mins on one side and 4 mins on the other for medium-rare. I am careful not to poke the meat unnecessarily and then remove it from the heat, before placing it immediately in foil for 10mins. This is an important – but often overlooked step – which allows the steak to continue cooking and the juices to redistribute before eating, making it much jucier and tender.
Is there any advice you’d give to someone wanting to start their own produce oriented business and website?
Make sure you believe in your products and their quality, and establish solid partnerships with suppliers and contractors who will support you while you are starting up your new business.
Original story published by Vanilla Beige: http://www.vanillabeige.com/interviews/meat-club-grill/