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Australian red meat straight from the farm
The Meat Club
MEAT-LOVERS take note, you definitely want to be a member of The Meat Club. The online store offers fresh, restaurant-quality Australian beef, lamb, chicken, fish, pork, sausages and even vegetarian burger patties delivered to your doorstep.
The Meat Club was founded by Australians who are passionate about eating well and bringing the very best produce to Singapore. The Club is co-founded by former lawyer and mother of two young girls, Amy Bell.
Drawing on her own frustrations in sourcing good quality protein, Ms Bell brings a level of passion to The Meat Club, having grown up on the Gold Coast and wanting her friends and family to benefit from the same quality produce she enjoyed growing up.
Ms Bell says that the business was started during her first pregnancy when she became frustrated by the lack of good-quality beef and lamb in Singapore. "We believe that restaurant-quality red meat should be available to everyone and that it should not be a luxury to be enjoyed by just a few," notes Ms Bell.
For now, The Meat Club only supplies meat to residents in Singapore, but there are plans to expand the service to other parts of South-east Asia. The club currently has about 500 members with a cap on 1,000 members only.
The Meat Club offers a wide range of Grass Fed, Hormone Free, Free Range, Cage Free, Sustainably Farmed, Gluten Free and Halal products online. Build your own pack by selecting the cuts and quantity of meats your family enjoys, home delivered.
The Meat Club offers members delivery via two options: either a Single Purchase for next day delivery or a unique ‘Click and Forget’ delivery model called “Autopilot”, with a delivery every month and the flexibility to modify your cart or defer your order at any time.
"The AutoPilot is more popular, because of its flexibility and ongoing savings; 20 per cent less when compared to a Single Purchase," says Ms Bell. The monthly subscription service is not a locked-in contract and customers can modify, delay or cancel their order at any time. "It just takes away the hassle of having to order meat online time and time again. In other words, we do all the hard yards for you," explains Ms Bell.
The beef comes from Victoria while the lamb is from Queensland and the chicken from New South Wales. "We source our products from a number of local partner farms," says Ms Bell. All the red meat is graded by Meats Standard Australia, developed by the Australian red meat industry to improve the eating quality consistency of beef and sheep meat. The system is based on almost 700,000 consumer taste tests by over 100,000 consumers from nine countries and takes into account all factors that affect eating quality from the paddock to the plate.
The meat is vacuumed-packed in meal-sized portions and is home-delivered chilled in a recyclable chiller bag.
To give home chefs cooking inspiration, The Meat Club also works closly with local #sghomecooks including Terri-Anne Leske, from @carrotsticksandcravings, Namita from @IndianSpicebox, Lorin from @SheEatsSheCooks on recipes.
While some may still prefer to head to the butchers or supermarkets to buy their meats, Ms Bell adds: "Our red meat product is fresh, and never frozen. It is cut and packed on the processors' floor, meaning no one else touches your meat. It is then air-freighted into Singapore and delivered to our members. You can't get meat any fresher. It is as if you are living on the farm."