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.

Buying Guides

Pork Belly vs Pork Shoulder: Picking the Right Cut for Mookata

Pork belly self-bastes on a hot mookata dome while pork shoulder needs a thinner slice or a marinade, here’s how to pick…
Buying Guides

Chicken Wings vs Wing Sticks vs Mid Joints: Which Cut for Which Cooking Method

Whole wings, wing sticks, and mid joints look alike in the freezer but cook best three different ways: deep fry the whole…
Recipes

Char Siu at Home: The Right Pork Cut and How to Get the Glaze Right

Pork collar is the traditional cut for char siu because its fat runs through the meat instead of sitting in one slab,…
Buying Guides

The Different Cuts of Beef and How to Cook Each One

Five beef cuts, one clear method for each: how to cook ribeye, tenderloin, knuckle, shank, and leg so every cut turns out…
Buying Guides

Black Tiger vs Vannamei Prawns: Which Is Better for Your Steamboat?

Black Tiger prawns are bigger and firmer while Vannamei prawns are milder and cook faster: here is which one fits your steamboat…
Recipes

Singapore-Style Lala Clam in White Wine and Garlic

Lala clam in white wine and garlic is a Singapore zi-char favourite you can cook at home in under 20 minutes, and…
How-To

How to Safely Defrost Chicken Breast (and Why the Method Matters)

The safe way to defrost chicken breast is in the fridge, in cold water, or in the microwave, never on the counter,…
Recipes

Beef Ribeye Shabu-Shabu at Home: A Singapore Hotpot Guide

Thin-sliced ribeye is the cut most Singapore steamboat pots are built around, here is how to slice it, thaw it safely, and…