About Stirling Butchery

This author has not yet filled in any details.
So far Stirling Butchery has created 29 blog entries.

How to cook the perfect steak?

One of the easiest ways to cook a steak is pan-grill. It is hassle-free without sacrificing too much of the quality. Food Preparation It is important to have the right food preparation before cooking the steak. First, take the steak out of the refrigerator and let it come to room temperature. Then, get rid of [...]

By |2020-06-02T12:21:46+08:00June 2nd, 2020|Steak|0 Comments

Understanding the different steak cuts

Understanding the different steak cuts DIFFERENT TYPES OF BEEF   The most commonly used types of beef are: Chuck Shank Brisket Rib Short plate Flank Loin Sirloin The round There are less common types that we won’t be discussing here, but they are: Tongue Neck Knuckle   CHUCK Description: The chuck, also known as the [...]

By |2020-04-25T18:48:18+08:00April 25th, 2020|Steak|0 Comments

How Stirling is our Wagyu Tomahawk Steak?

Ever since we launched our Wagyu Tomahawk promotions on June 2019, there have been many positive feedbacks. “Never had such huge juicy (Wagyu Tomahawk) steaks before” Elizabeth “Had the wagyu tomahawk steak and it was very good. Will definitely return for more.” Leon V D S “Great Steak (Wagyu Tomahawk) cooked to our expectation” Roland yeo The positive [...]

By |2020-04-25T18:48:44+08:00April 25th, 2020|Steak|0 Comments


Striploin comes from the loin area of the cow, which is below the rib cage. It is cut from the short loin connecting the sirloin to the prime rib. Striploin is also one-half of the T-Bone steak, with the other half being the Tenderloin. Striploin is commonly confused as Sirloin, but they have a slight [...]

By |2020-04-15T16:43:27+08:00April 14th, 2020|Steak|1 Comment

Beef Brisket

Beef brisket is the breast area of the cow, located just above the front leg. As cows do not have collarbones, the brisket serves an important function of supporting at least 60% of the cow’s weight. This result in brisket having tough muscles with a significant amount of connective tissue. In fact, brisket comes from [...]

By |2020-04-11T15:52:33+08:00April 11th, 2020|Steak|0 Comments
Go to Top