Singapore's Best Steaks

EL Singapore|October 2019

Singapore's Best Steaks
From online grocers to restaurant feasts, we round up some of Singapore’s best steaks.

THE ONE TO TRY: New Zealand grass-fed ribeye

WHERE TO BUY IT: Sasha’s Fine Foods

Known for high-quality, ethically produced, hormone-free and additive-free meat, fish, plant based products, ready-made meals and healthy snacks, Sasha’s Fine Foods is a go-to online grocer for food-conscious shoppers who want carefully sourced products delivered to their doorstep.

Those looking for the perfect beef to feed their families with, will want to check out the website’s New Zealand grass-fed ribeye steak from Green Meadows farm. Located in Coastal Taranaki, the farm is run by the Carey family, who let the animals graze in the fresh air on cool-climate grass and live a happy life out in the open. This, in turn, gives the meat a higher concentration of marbling, thus creating extra flavour and juiciness.

You can read more about the origins of this steak, and more, on Sasha’s Fine Foods’ website; in fact, there’s an entire “Provenance” section dedicated to telling the stories of Sasha’s suppliers – who they are, how they farm, what the animals are fed, and so on – to give consumers full transparency and confidence in the food they’re buying.

Some of Sasha’s other best-selling products include Mount Cook Alpine salmon, fresh local chicken breasts, English Wicks Manor sausages and bacon, wild blue cod from New Zealand and the recently introduced local sustainable fish.

THE ONE TO TRY: Whisky-aged Wagyu tomahawk

WHERE TO ORDER IT: Opus Bar and Grill

Hilton Singapore’s Opus Bar and Grill just took its tomahawk to the next level, upgrading the best-selling whisky-aged cut to one from the world’s most respected marbled beef producers in Australia.

Weighing in at a whopping 1.2kg (perfect for two to share), the new Rangers Valley Australian tomahawk ($158) has a five-plus marbling score and plenty of flavour. Here’s why: The high quality, 360-days grain-fed beef is wrapped in whisky-soaked muslin that’s then dry-aged for up to 21 days in the steakhouse’s custom Himalayan salt-tile ageing cabinet. So, what you can expect is flavoured and tenderised meat with subtle bourbon whisky notes of vanilla. Each steak is then grilled over an open-flame using sustainable Jarrah wood, creating a nice smoky, woody flavour.

Not looking to share? Opus has an array of single-cuts from the US, Australia and Argentina, too; plus, great MSC-certified sustainable seafood dishes, and more.

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October 2019