Frozen meat, worked out properly

Recipes, buying guides and how-tos from ten years of selling frozen meat in Singapore. Every piece ends with the cut worth buying.

Recipes

Beef Rendang That Falls Apart: Why Shank Is the Cut

Use beef shank. Its connective tissue melts into gelatine over a three to four hour braise, so the meat falls apart while…
Buying Guides

What Is Pork Soft Bone and Why You Should Braise It

Pork soft bone is rib cartilage with meat attached; a long braise turns it gelatinous and silky, which is why it stars…
Recipes

Rich Mutton Curry Without the Gamey Taste

Trim the fat, marinate frozen mutton in yoghurt, turmeric, ginger and garlic for four hours, then simmer low until tender and the…
How-To

How to Make Beef Bone Broth in a Pressure Cooker

Roast the bones first, then 90 minutes at high pressure gets you a dark broth that gels, in an afternoon instead of…
How-To

How to Cook Chicken Breast So It’s Never Dry

Chicken breast goes dry because it overcooks: salt it early, cook it on gentle heat, and rest it before slicing.
Buying Guides

Ribeye vs Tenderloin: Which Steak Should You Buy?

Ribeye is the better buy for most cooks: more flavour and more forgiveness, while tenderloin only wins when pure softness is worth…
Buying Guides

Pork Collar: The Most Underrated Cut in the Freezer Aisle

Pork collar is the marbled cut from the neck end of the shoulder, juicier than loin and built for grilling, steaks and…
Recipes

Lemongrass Grilled Chicken Drumsticks for Your Next BBQ

Blend lemongrass, turmeric, garlic and fish sauce into a paste, give the drumsticks four hours, then finish on the grill, in the…
Recipes

Salted Egg Prawns with the Sauce That Clings

Steam and mash salted yolks, foam them in butter with curry leaves on a low fire, and toss crisp-fried shell-on prawns through…
How-To

How to Spot Freezer Burn and How Long Frozen Meat Really Keeps

At minus 18 degrees meat stays safe indefinitely, but quality fades: greyish dry patches are freezer burn, and each meat type has…