Sourcing
Our Ethos
We are advocates for taking a moment to appreciate the food on your plate and knowing exactly where it came from.
Where We Source
Our suppliers are handpicked according to a stringent vetting process, making sure that we do not compromise on quality, on animal welfare and sustainability, or on food waste.
Lamb
Salmon
Our Process
Our products are cut and packed to order, with our highly efficient forecasting model allowing us to procure only exactly what we require for each shipment. We work closely with our close knit group of suppliers to navigate seasonal nuances, inclement weather events, and logistics disruptions to ensure consistency and continuity of supply all year round.
All our products are packed in highly sterile, fully certified environments, using the latest packaging technology to ensure maximum freshness upon arrival to your doorstep. You can be rest assured that your products from The Meat Club have not been opened from the time they leave Australia or New Zealand until they reach your home, reducing the possibility of contamination.
All our products are either blast frozen at production to lock in freshness, or are immediately packed chilled for airfreight. The exception is our frozen beef which is blast frozen from chilled stock here in Singapore no later than 10 days before it’s chilled expiry date.
All chilled products
Arrive chilled
All frozen products
Arrive frozen
Frozen beef
Frozen in Singapore from chilled stock no later than 10 days before it’s chilled expiry.