Christmas Meat Delivery Singapore 2026: Order Dates, Cut-offs and What to Order

Christmas is the one week of the year when the delivery slot matters more than the meat. Every December the 23rd and 24th fill first, and the people who miss them are usually the ones who left it until the last weekend. This is the whole plan in one place: the dates, the cut-offs, what to order for your table, and how to store it once it arrives.

Key dates for Christmas 2026

Why the delivery date closes before the stock runs out

We deliver every order in our own refrigerated trucks rather than handing it to a courier. That keeps the cold chain intact from our butchery to your door, but it also means the number of deliveries we can make on any one day is set by the size of our fleet, not by how much meat is in the cold room. Each delivery date at checkout carries a fixed number of slots, and once a date is full it closes. Ordering early costs you nothing. What you are securing is the slot.

What to order for your table

Allow 200 to 250g per person for a boneless roast, 350 to 400g for bone-in, and 250 to 300g if steak is the main. Add about 20% if you want leftovers for Boxing Day. Our full guide to how much meat per person has worked examples by table size.

• Table of 4 to 6: a 1.5kg ribeye roast, or one 250g ribeye steak per person if you would rather not use the oven.
• Table of 8: a 2kg ribeye roast, or a lamb rack alongside a smaller roast for two mains.
• Table of 12: a 3kg ribeye roast plus a whole honey baked ham. The ham is pre-cooked and only needs warming through, so it frees up the oven for everything else.

No big oven? Plan for steak instead

A large roast needs an oven of at least 60 litres and around two and a half hours including resting. Most Singapore kitchens do not have that. A thick ribeye or striploin cooks in a pan or air fryer in under 20 minutes and carries a Christmas table without an oven at all. Our Christmas without a big oven guide covers the timings.

Frozen or chilled for Christmas?

Both work, but they suit different plans. Our blast-frozen range is frozen within hours of butchery, which protects texture far better than slow freezing at home, and it lets you order in November and forget about it. Chilled cuts should be cooked within 7 days of delivery. The lowest-risk plan is to order blast-frozen early, then move it to the fridge to thaw from the 23rd. A 2kg roast needs at least 24 to 36 hours in the fridge.

When your order arrives

• Put frozen items straight into the freezer and chilled items into the fridge. Vacuum packs stack flat.
• Thaw in the fridge, on a tray, never at room temperature.
• Take the roast out of the fridge an hour before cooking so the centre cooks evenly.
• For the ribeye roast, cook at a steady 160°C (140°C fan) to 55°C at the centre for medium-rare, then rest it. The full method is in how long to roast beef.

Add seafood to the table

Seafood is the easiest second course because it needs no oven. Smoked salmon is ready to plate, and prawns cook in minutes.

Browse the full Christmas range, or read our Christmas roast guide to choose between beef, lamb and pork.

Frequently asked questions

When is the last day to order Christmas meat for delivery?

Order by 22 December for delivery on 24 December, if slots remain. The 23rd and 24th are usually the first dates to close, so book your date early.

When do Christmas pre-orders open?

Pre-orders open on 2 November 2026 and Christmas deliveries run from 15 November to 24 December. The price in November is the same as in December.

Can I choose my Christmas delivery date?

Yes. You choose your delivery date at checkout. Each date has a fixed number of slots based on our truck capacity, and it closes once full.

How much beef do I need per person for Christmas dinner?

Allow 200 to 250g per person for a boneless roast, 350 to 400g for a bone-in roast, and 250 to 300g if steak is the main. Add 20% for leftovers.

How long does a frozen roast take to thaw?

In the fridge, allow 24 to 36 hours for a 2kg roast. Never thaw it at room temperature.