Christmas Collection

Christmas Beef, Steak and Roasts

Our Christmas range is built from the same cuts we sell all year, chosen for the table you are actually cooking for.

Wagyu, Australian and New Zealand beef, grain-fed and grass-fed. Heritage Berkshire pork. Tasmanian lamb. Fresh seafood. Every cut is broken down and portioned in our own butchery here in Singapore — we do not buy in pre-cut meat and re-label it.

Most Singapore kitchens are not built for a ten-kilo roast. If yours is, we have prime rib and whole cuts. If it is not, a thick-cut striploin or ribeye does more for a Christmas table than an oven you have to borrow. Both lanes are here, and neither is the compromise.

We deliver on our own refrigerated vans. Not a third-party courier, not a rider with a cooler bag — our fleet, our drivers, temperature held from our chiller to your door. In December that matters more than at any other point in the year.

Christmas delivery: 15 Nov - 24 December.
Order by 22 December.
Pre-order opens 2 November. Slots are limited by our own fleet capacity, not by stock — the earlier you book, the more choice of date you have.

We take our food seriously because we only serve what we eat.

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Christmas Delivery FAQ

When is the last day to order for Christmas delivery?

Order by 22 December for delivery on 24 December. After that we can sometimes still deliver, but only into whichever dates remain, and the 23rd and 24th are usually the first to close. Because we deliver on our own refrigerated vans, the number of slots is set by our fleet, not by how much stock we hold.

Can I choose my delivery date?

Yes. At checkout you choose your desired delivery date. Each date carries a fixed number of slots based on our truck capacity, and once a date is full it closes.

How much beef per person for Christmas dinner?

For a boneless roast, allow 200–250g per person. For a bone-in cut such as prime rib, allow 350–400g per person, because roughly a third of the weight is bone. If steak is the main, 250–300g per person is generous for most adults. Add about 20% if you want leftovers for Boxing Day.

Can I order Christmas meat if I do not have a large oven?

Yes, and most Singapore households are in the same position. A thick-cut striploin, ribeye or tomahawk cooks in a pan or on a grill in under 20 minutes and carries a Christmas table without an oven at all. A large roast needs an oven of at least 60 litres and around two and a half hours including resting. If that is not your kitchen, steak is not a downgrade — it is the better choice.

Is your Christmas range halal?

Our beef, pork, poultry and lamb are not halal certified.

How far in advance should I pre-order?

Pre-order opens 2 November. Most customers who want a specific delivery date book within the first fortnight. Ordering early costs you nothing — the price in November is the price in December. What you are securing is the delivery slot.

What is the difference between grain-fed and grass-fed beef for a Christmas roast?

Grain-fed beef carries more intramuscular fat, so it is richer, more marbled and more forgiving if the timing slips slightly — which makes it the safer choice for a roast you are serving to a crowd. Grass-fed is leaner with a more mineral, beefier flavour, and it rewards being cooked to medium-rare and rested properly. For a Christmas centrepiece where the oven is competing with everything else, grain-fed is the lower-risk option.

Is your Christmas meat frozen or chilled?

Both, depending on the cut. Our blast-frozen range is frozen within hours of butchery, which holds texture far better than slow domestic freezing and lets you order early and thaw when you need it. Chilled cuts should be cooked within 7 days of delivery. For Christmas, the lowest-risk plan is to order blast-frozen early and thaw in the fridge from the 23rd.