More than just a stop for grabbing some slabs of meat, Huber’s Butchery (22 Dempsey Road) is, in fact, an allencompassing foodie experience. The selection of mostly growth-hormone-free meats is vast – everything from grass-fed US Angus beef, Australian wagyu and bestselling Stockyard beef from Australia to always-popular handmade sausages, lamb chops, cold cuts and poultry, sourced from trusted farms to guarantee quality and ethical treatment of animals.
This family-run, one-stop shop also carries more than 100 types of cheese from around the world, along with air-flown fruits and vegetables, freshly baked breads, imported sweets, pastas and spices, as well as a selection of wine, craft beer and liquor; there’s even a “BBQ corner” with all the essentials, from charcoal and tongs to all kinds of salts and rubs. In addition to answering any questions, discussing recipes and offering cooking tips as they portion meat à la minute, the Huber’s butchers offer free marinating services, and the option of having meat dry-aged in the special dry-ageing chiller.
Though you can order groceries and meat online (pick up from the store or opt for home delivery), visiting in person means you can grab a pre- or post-shop bite and beer at Huber’s Bistro while the kids have a play at the onsite outdoor playground. 6737 1588 | hubers.com.sg
The Butcher’s general manager SHAUN FRANCIS shares his super simple flank steak recipe, which feeds two to three people.
• 500g flank steak • Olive oil • Sea salt • Pepper
1. Remove flank steak from the refrigerator for at least 20 minutes
before cooking. 2. Preheat the grill and season your steak with a high-quality olive oil and some sea salt. “My favourite seasoning is just a high-quality sea salt and pepper because when you buy good beef, you don’t want to mask the flavour!” says Shaun. “But, if you do want to marinate the steak, leave it marinating overnight in order to properly flavour the meat.” 3. Lay the steak on the grill (“If you don’t hear a sizzle, then it’s not hot enough!”) and cook for approximately four minutes on each side for medium rare. 4. Remove from the grill and cover in aluminium foil to hold the heat
while the steak rests for approximately 10 to 15 minutes. 5. Cut the meat and prep for serving. Shaun says, “The most important part to saving money on meat is knowing how to handle the inexpensive cuts, and this is a fantastic example of how to do it. Make sure you cut across the grain and not with it, as this will make all the difference with this cut of meat! Lay your slithers of meat out on the board and sprinkle some salt and pepper over the top. Your steak is now ready to serve with a side of your choice!”
“This is my favourite steak recipe. I’m a big believer of spend versus save with steaks, and this is a good example of a delicious steak for less.”