Are the meat certified hormone-free and antibiotics-free?

Our meat products have to go through AVA’s strict checks and approval prior to import.

Further information here (under “Claims in relation to hormones and antibiotics”):

https://www.ifaq.gov.sg/AVA/apps/fcd_faqmain.aspx?qst=hRhkP9BzcBImsx2TBbssMsxu7lqt6UJK70a1wAEVmyfwSrTLxl24A3EgKVYZmRGHMzLAysw8NsyCiRSsNcAX2VywnBCdzgIjcuCbrm2kjVYp0p8XtUCg5voDmZYXwgky6O%2Bh%2FkLbFr%2BYdhS8HrDybUg%2Bkqicm9YlK22Gb5g6x8axGtoZPWgghvj%2B1AoVyaXGBRTzcTbHzLKbhsDCJoQ6NIS95lQlcL8gaITLdAvyhlo%3D#FAQ_151110

What are some of the lower-fat / lean meat in your menu?

Q. What are some of the frozen meat products on the menu that you have are lower in fat?

A. Chicken breasts are known to have the lowest fat content in meat based products (approx 21.2g protein and 2.6g total fat out of 3.5 oz ~ 100g; uncooked). Pork loins are another lean cut for pork based items in the menu (approx 26g protein and 4g total fat out of 100g).

Items in menu that you may like:

Chicken Breasts Boneless Skinless Minced (2kg / pkt)
Chicken Breasts Boneless Skinless (2kg / pkt)

Pork Loin Boneless, Cut 2cm (2kg / pkt)
Pork Loin Boneless, Whole (4kg / pkt)
Pork Loin with Bone, Cut 2cm (2kg / pkt)
Pork Loin with Bone, Whole (4kg / piece)

Hope this helps! :)

Are “bacon” and “pork belly slices” the same item?

We are selling “pork belly slices”; are they the same thing as “bacon”?

Bacon is known for the cured process, prepared by salt, packed in brine or dry packaging. Further curing may occur using chemicals, additives or preservatives, and dried for weeks or months. They can be boiled or smoked.

Pork belly slices are the actual raw frozen meat that users could use to prepare bacon from. They are very popular in various cooking or preparation styles such as for “mookata” or for “shabu-shabu”; I personally prepare it with salt and BBQ it with butter (on a make-shift aluminium foil grill / pan).

Hope this helps! :)

What’s the difference between “cut”, “cube”, “strips”, “sliced”, and “whole”?

Our factory does a variety of cuts based on our users’ needs. Here’s the difference between the 5 types of cuts that you’ll see on the ordering form:

“Cut” — This is the direct mandarin translation for “切” which the meat would be cut into smaller pieces (almost cube-like shapes).

“Cube” — Similar to “cut”, whereby the meat would be processed to cube shaped pieces (from a bigger piece) for easier cooking.

“Strips” — A thick strip of meat; seen in “pork belly strips”.

“Sliced” — Thinly sliced pieces of meat for quick and easier cooking, especially popular for “mookata” or “shabu-shabu” cooking styles.

“Whole” — A whole piece usually amounting to the upper 3kg to 4kg range.

Do NOT follow this link or you will be banned from the site!
Holler Box