Hu­ber’s Butch­ery

Expat Living (Singapore) - - Wine & Dine -

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.

In­gre­di­ents

• 500g flank steak • Olive oil • Sea salt • Pep­per

In­struc­tions

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.”

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