Never worry about your red meat going to waste – ever again.
Instead, simply enjoy farm fresh beef and lamb, home delivered for your convenience. At The Meat Club, we specifically cut and pack our meat in meal sized portions and airfreight it direct from our farms in Australia. Our portions mean you don’t have to worry about opening a steak that will go to waste. It means you don’t have to think twice about how many packets to open. So don’t worry yourself over wasting food. We have your back.
Join our friends at Weber, the inventor of covered grilling, for a FREE introduction to grilling class
Dad doesn’t want breakfast in bed. What he really wants this Father’s Day is to learn how to cook like a pro with his Weber BBQ. RSVP now for this FREE class on Saturday 24 June, via email to SupportAsia@weberstephen.com or call +65 3159 1184, to secure your spot. Numbers are limited so get in quick. More details below.
Get farm fresh meat, just in time for your next BBQ or event. Got a never ending to do list and haven’t had time to go to the local butcher or supermarket? No worries. Order online before 3pm today and you’re a click away from enjoying our premium cuts of beef and lamb. No time, no worries. Get great tasting Australian produce delivered to you at home. Create your own meat pack now or choose one from our carefully curated packs.
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