During the Circuit Breaker, we launch an Angus Tomahawk promotion at $85+. This is a popular steak cut in our restaurant, suitable for sharing among 3 to 4 people. Tomahawk is the most “Garang (manly) steak” among all steak cuts. It consists of a long “Tomahawk” shape bone with well-marbled ribeye. Plenty of flavors are [...]
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 [...]
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 [...]
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 [...]
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 [...]
Leg of lamb comes from the rear-end of the animal. Specifically, it is the back leg of the lamb. It is available either as a bone-on or boneless leg lamb. With the bone, it helps to bring additional flavour to the meat. There are little fats at the lamb legs as it is well-exercised. As [...]
Shoulder of Lamb is a large meat cut, located around the shoulder and front leg area. This makes it very economically priced in terms of price per kg. As a result of substantial marbling and the bone, lamb shoulder is extremely tasty. The flavour is intense, making it one of the most popular cuts for [...]
Rack of Lamb is one of the most popular lamb cuts. Located at the neck portion of the lamb, a ‘single’ lamb rack typically consists of 8 ribs on one side. A ‘double’ lamb rack consists of 16 ribs, with eight ribs on both sides. When two racks of lamb are tied together with the [...]
Beef shank is located at the leg portion of a cow, just above the knee. It is commonly sold as boneless beef shank. A bone-in beef shank will include a circle of leg bone. Beef shank is also known as beef shin. Beef shank is a tough meat cut as it is the part of [...]
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 [...]
