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
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.
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.
Mention the word ‘Iron’ and you’re bound to think about red cell development, red meat, lentils and perhaps even Popeye The Sailor Man. But what does Iron do and how does it benefit us? The Meat Club’s resident nutritionist and naturopath, Fiona Pham, tells us a little bit more about this essential mineral.
The body needs iron regularly to keep us healthy, feeling great and aid our everyday performance. It transports oxygen through our blood, boosts our immunity, and helps with energy production, brain function and muscle health.
To get the full potential of iron, we need to consume it on a regular basis. Fortunately, because our bodies absord iron immediately, you can feel the benefits of having good iron levels right away, having consumed the right food groups.
Iron is present in many plant (non-heam) and animal (heam) based products. Plant based sources include: leafy green vegetables, lentils, tofu, and nuts and seeds. Animal-based sources include: seafood, offal, beef and lamb. These animal based sources are typically 2-3 times better absorbed than plant based, making them an easy way of reaching your bodies full potential.
There are certain groups of people that may need to increase their intake of iron:
Expecting mothers – iron plays an important role in increasing the volume of blood in a pregnant woman, which can increase by up to 50%
Diets high in calcium (particularly for young children) – excess calcium from dairy products can block the absorption of iron
Vegans – this is due to a reduced intake of the more easily absorbable animal based (haem) iron
Women generally – especially those with heavy menses
Big coffee and tea drinkers – the tannins found in coffee and tea can bind to iron, which are then carried out of the body rather than being absorbed
The best why to find out if you’re iron deficient is to go to your local doctor and request for your levels to be tested. If you’re eating red meat less than 1-2 times a week and suffer from fatigue, poor blood circulation, cold hands and feet, poor muscle function and light coloured gums, you may need to consider consuming more products high in iron.
Fiona Pham is an experienced nutritionist and naturopath who is passionate about natural medicine and helping others achieve optimal health and wellbeing. She has a personal, authentic, and people-oriented approach that sets a new benchmark in nutrition, naturopathy and holistic healthcare. Her understanding of modern lifestyle and its demands is key to her success.
As a small but robust island, Singapore has worked hard to maintain a garden state and build a farming community.
Kranji – a designated green area in the Northwest, near the Malaysian border – has been a beacon for Singaporeans keen to enjoy fresh produce. Yet with a booming population, the majority of ready-to-eat food available in Singapore has needed to be imported. And while abundant, the idea of getting fresh product – especially red meat – has become increasingly difficult.
Enter The Meat Club. While a good proportion of beef and lamb comes into the country as a primal cut, only to be re-cut (fresh or frozen) before being purchased by a customer, The Meat Club strive for farm to plate eating. What does that mean? It is quite simple, really.
We import fresh, not frozen, Australian beef and lamb, direct from the processor. It is immediately cut into meal sized portions and packed in Australia, so very few people come in contact with your meat, reducing the risk of contamination and ensuring a freshness of taste that is unrivalled. After being air freighted into Singapore, we pick and pack our meat and deliver it straight to your door. This process means we can offer a shelf life of up to 28 days in your fridge (14 days for processed cuts such as lean mince).
Want to provide the very best for you and your family? With The Meat Club you can! Come home from work, grab an eye fillet from the fridge and prepare a meal that everyone can enjoy!
Crossfit Bukit Timah cook up a storm with The Meat Club premium cuts of beef.
“Welcome to the jungle”. This was our formal greeting from Lisa Clayton and the team at Crossfit Bukit Timah, as we arrived for our BBQ post WOD (or “Workout of the day”, as we later learn) on a hot and hazy Friday night.
The facility, Singapore’s largest outdoor Crossfit, boosts an impressive undercover gym area, together with ample grass room, adjacent to a straight stretch of road where the team put in multiple sprints.
Fair to say that everyone was eager to fire up The Meat Club BBQ, manned by local Crossfit personality John Cheah.
After feasting on Australian rib eye and porterhouse, the team were – perhaps unsurprisingly – keen to display their brute strength in a wheel lifting competition. But make no mistake. This was no ordinary wheel. This beast weights roughly 400kg!
As the night closed, we were left feeling part of the team. The sense of camaraderie, support and community is tangible at Crossfit Bukit Timah. For more information, check out their website here.
The numbers for Austcham Wine & Cheese are in. The now legendary evening, held twice a year, attracts more than 600 members and guests. And rightfully so. The opportunity to indulge in quality Australian and New Zealand wine and beer, an enviable range of cheese, plus other gourmet imports, can be hard to beat.
This August, The Meat Club were proud supporters of the event, having provided 60kg of restaurant quality Australian beef and lamb.
With many guests coming back for seconds, the cooking prowess of the chefs from Grand Hyatt Singapore must be commended!