I remember a time when I came across an array of beautiful, red, fresh steaks at a supermarket. They were neatly arranged in one of those open-faced chillers, sorted according to their cuts. One of the traits I remembered the most about these prime beef cuts was how red they looked. Even a vegetarian could tell the freshness and quality of the beef just by glancing at the steaks – they might feel queasy, but that’s besides the points – and I remember thinking to myself, how I would love to simply take one of them out of its packaging and consuming it raw, there and then.
Fast forward a few years and the interest has grown steadily into a passion, which eventually led to this blog, where I share my experiences while hunting the best steaks in Singapore.
In today’s entry, I’m excited to write about my first order of prime steaks from the highly successful Huber’s Butchery. I’ve heard about the brand in the past but never managed to try it out. Admittedly, it was because I was getting good prices and quality beef from GreenGrocer, where I have shared about the delicious Wagyu steaks. But if I want to deliver meat hunting tips to my readers, then it was time to expand my carnivorous horizons.
I placed my order online, via their website. You can read more about the experience and customer service below. For now, let’s begin reviewing the beautiful treasures I “carved out” from the butchery.
Roli and I pushed ourselves by ordering three full steaks to share (I know, the sacrifices we go through for our readers right?). But it’s not just enjoyment here, as having more steaks also meant that I have more to write about and more to share with you.
The first of the three steaks I wanna talk about is the Australian Wagyu Sirloin MB 6/7 ($29.90). At first glance, the meat was a remarkable sight to behold. The marbling was prominent enough to convince me that the marbling score was at least a 6, which of course just added to my excitement. As for it’s brownish appearance, this might be due to long storage in the chiller and / or that the oxymyoglobin has lost its oxidation, resulting in the lack of a reddish hue. So while it’s less “pretty” than the other steaks, it’s still good meat.
During cooking, we didn’t manage to get a high enough heat going, so the steak took a little longer than my average of 1 minute, 30 seconds on each side (for medium-rare, after resting). But we eventually got there and the texture was awesome. The taste was the familiar mix of beef flavours and rich, salty fattiness. Every bite would result in a burst of flavour while the meat eventually melts while your tongue and palate have a little dance with the decadent beef.
It might be worth noting that this was Roli’s first time trying wagyu and while he appreciated the tenderness that comes from the intense marbling, he wasn’t in cloud nine. I felt that he was more of a traditional, full-bodied steak kind of guy. We both agreed that the tenderness reminded us of our surprising find at Blu Jaz Cafe, where we tried their striploin steak.
Price-wise, I would say that below $30 is a pretty good steal when you talk quality at this level. Steaks of this marbling and size would easily surpass $70 in most steakhouses. So my rating is a favourable 9.2/10.
Next up was the Argentine Ribeye Steak ($12.55) which weighed in at about 216 grams, impressively close to the 200 grams I asked for. From the picture, you can see that it’s got a much redder hue as compared to the wagyu cuts. It’s got a significantly smaller ‘cap’ section as well, while the main loin section is larger.
But before cooking it, we wanted a hotter pan and that means more flames. After throwing in a few chunks of charcoal, we fanned the fire till it looked like a potential inferno, emitting heat at blistering levels. Placed the skillet on and when the steak hit the steel, a satisfying sizzle greeted our ears.
Given it’s thickness, I decided on 1 minute and 40 seconds for each side. After resting, the steak turned out to be a little under medium-rare. The taste was actually quite unique. It had a fresh taste and felt like the ‘light’ version of the more boldly flavoured Angus steak. I cooked it in the melted fat from our earlier wagyu steak and that probably added some richness to the exterior. The texture was lovingly tender while remaining firm with every bite. This was pretty surprising since its marbling was no where close to the wagyu’s, yet it remained soft and juicy. Maybe it was because of the done-ness being closer to rare. 8.9/10.
The third steak in our magnificent ensemble is the Australian Wagyu Ribeye MB 6/7 ($33.15) that weighed in at a 224 grams. As shown in the picture, the steak was a true beauty. Pronounced marbling, a large ribeye cap and the consistent pinkish-red hue created a marvel that I couldn’t stop staring at. Handling its raw form was tough though, since the loin and ‘cap’ section would part from each other like oil and water. Seasoned with a light sprinkle of salt and pepper, the ribeye nestled nicely in the pan with a sexy sizzle.
When we dug into this steak, Roli was taken aback at how tender it was. The tender piece of meat could be sliced with minimal force. I shared with him how during one occasion I cut wagyu ribeye with a disposable knife, with ease. The prime cut together with the amazing marbling created an amazing dining experience. There was rich, tender goodness with every bite and despite being the third steak that night, we didn’t slow down one bit. It’s taste was close to the sirloin, but with less beefy flavour and more fatty goodness. Rating? A bloody 9.7/10.
There were many things I liked about Huber’s Butchery but since I’m the lazy meater, I’ll just write about the most impressive bits. The website navigation is friendly enough that I could easily browse their impressive range of steaks without getting lost. After clicking on beef for instance, I was greeted by a neat menu that revealed beef from Australian grass-fed and Argentinian grass-fed to U.S. Prime Angus and Australian Wagyu. I also liked that ordering each item was fuss-free and straightforward. Simply click quantity and then the size of each portion.
Another stunning aspect of this Swiss brand is their customer service and overall user experience. Firstly, the email confirmations were close to instantaneous. I received the email seconds after placing my order and it stated that someone would contact me on the day of the delivery, to share what time I can expect to receive my steaks. Before delivery day however, I received call from them on how one of the items I ordered was out of stock. The caller was apologetic and patiently listed some potential items I could include as a replacement. I liked how it was handled and didn’t mind having to tweak my order at all.
On delivery day, the staff called me to confirm the one-hour arrival window and true to their word, the dude arrived between that hour. I appreciated the punctuality as it made it easy to plan around my work schedule. On the overall, a smooth user experience.
Should You Try It?
If you like meat or beef in particular, then I strongly suggest that you give these guys a shot. The value they deliver is amazing and I’m confident that you’ll enjoy the flavours their steaks have to offer.
22 Dempsey Road,
Opening Hours (Butchery)
Mon – Fri: 9:30 am to 8:00 pm
Sat – Sun: 9:30 am to 7:00 pm
Tel: +65 6737 1588
Are you a fellow meater? Subscribe to my mailing list and
join my hunt for the best steaks in Singapore.