The Cuts. The Craft. Delivered.
For over 20 years, we've supplied Singapore's restaurants and hotels. Our own butchers. Our own refrigerated trucks. Nothing between our butchery and your kitchen.
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Arrives Cold, Always.
Delivered in our own refrigerated trucks — never a third-party courier. Your meat reaches your door at the same temperature it left our butchery.
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Over 20 years of trusted premium industry expertise.
The same meat your favourite restaurants serve. Now in your home freezer.
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You Choose The Day.
Pick your delivery date at checkout. No surprise drop-offs — just the day that suits your kitchen.
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Free Delivery Over $65.
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New Product To Try
Tasty Food Affair
100 Days Grain-Fed Ribeye Steak Bites — Rosemary Garlic & Cracked Pepper
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Tasty's Signature
Take the prep out of dinner with our chef-marinated, ready-to-cook meats —...
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Free delivery over $65. You choose the day.
Arrives Cold, Always.
From The Butcher's Notebook
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Kopitiam-Style Chicken Chop at Home: Crispy in ...
The western stall classic, at home in 15 minutes: crackling skin, juicy leg meat and the black pepper sauce you grew up with.
Kopitiam-Style Chicken Chop at Home: Crispy in ...
The western stall classic, at home in 15 minutes: crackling skin, juicy leg meat and the black pepper sauce you grew up with.
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What's So Special About Iberico Pork? A Singapo...
Iberico is to pork what Wagyu is to beef: a heritage breed, a specific diet, and a flavour unlike commodity pork. Here is what makes it special, what the grades...
What's So Special About Iberico Pork? A Singapo...
Iberico is to pork what Wagyu is to beef: a heritage breed, a specific diet, and a flavour unlike commodity pork. Here is what makes it special, what the grades...
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Best Fish for Steaming in Singapore: Grouper, R...
The fish matters more than the recipe. Which one to steam, how long to steam it, and the hot oil and soy finish that makes zi char steamed fish so...
Best Fish for Steaming in Singapore: Grouper, R...
The fish matters more than the recipe. Which one to steam, how long to steam it, and the hot oil and soy finish that makes zi char steamed fish so...
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