During one of my contracted jobs with a branding agency, I received a pleasant surprise when getting to know the staff better. It turned out that all (yes…ALL) of the team members at the time were fellow meat-lovers and each of them had their own preference when we talked about finding the best steak in Singapore. It didn’t take long for us to arrange multiple steak dinners…and the rest is history.
So around the first week of January, we arranged for another dinner gathering and needless to say, the main course was steak. Seeing as how we all loved Wagyu previously, we tried to get something similar. A friend recommended we try the specialty cuts at GreenGrocer website, which I later found out was a project of Indoguna, a restaurant supplier of quality produce.
After sending my home through a mass-smoking cookout caused by pan-searing multiple, heavily-marbled Wagyu steaks, I was less than keen on using my place. Luckily one of us had an office with a make-shift kitchen that included a grill and basic seasoning. Since that individual was also in the F&B business, I was more than willing to leave the cooking to him.
After a little browsing, we decided on the Tajima Australian Wagyu (MS 7) Beef Ribeye Steak. According to GreenGrocer, the cow was fed with special formulated grain for 500 days before slaughter.
When it arrived though, I have to say that it was far from an impressive sight. Firstly, the cut looked more like a sirloin than a ribeye and secondly, the marbling wasn’t as pronounced as one would hope. Considering an MS of 7, the marbling should be a lot more obvious than what we received.
However, the beef did look like it was aged a little so there wasn’t that fresh bright pink look, but a darker, robust red instead. Not too sure if that affected how the marbling would appear. So looks wise, not entirely mouth-watering. But that wasn’t going to stop us from devouring it!
Preparation was simple and rightfully so. A sprinkle of salt and pepper, followed with some olive oil massaged onto the steak. Personally, I would have left the oil out since a MS 7 should have enough fat to bast itself in but I’m always open to trying out new things. Cooking style was the standard pan-sear with one flip in between. I didn’t time the cooking, since it was entrusted to our friend. I simply waiting in the dining area (office desk) and after a few minutes, a nicely grilled ribeye laid before me.
Remember that it was a makeshift kitchen in an office, so that’s why the steak was presented on a paper place and sliced before serving (as we didn’t have proper steak knives for dining). So all I needed was a fork and when I placed one piece of piece into my mouth, I realised that one really can’t judge a book by its cover. While the steak didn’t boast that brilliant marbling expected of an MS 7, it tasted entirely like it. The meat almost melted in my mouth and the taste was superb. Every time I chewed, the salty goodness of the marbled fat would flood the senses. The meat was as tender as it could get and I forced myself to engage in small talk just so I wouldn’t finish the steak too quickly.
The fat was well rendered so no chewy bits. Just the smoky aroma of charred beef on the outside and smooth, voluptuous satisfaction on the inside. Overall, it was a brilliant meal. There were some flash fried potato fries to accompany it, and that was really all I needed. So good!
Note: The melted fat and meat juices left on the pan can be combined with salt, pepper, broth and flour to make a simple but delicious jus. We did ours with red wine.
The order process for the site was pretty seamless, with little or no confusion. The navigation could be friendlier, because I noticed that some items could be found in overlapping categories but it wasn’t the case. So one will need to browse every category just to make sure no special cuts were missed out. Other than that, I heard the delivery was punctual and the packaging was decent.
Should You Try It?
Yes! Browse the site, see what fancies you and gather fellow meat-lovers for a memorable dining session.
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Tel: +65 9325 3236
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