Frozen Meat Supplier Singapore

Start by selecting a product category of your choice, and adding the products to cart.

Minimum order total of S$80 is required to complete your checkout.

All exporters, factories and processes that we are working with are SFA approved.

Suppliers and the group of companies we are working with have been in the space much longer than the website has existed (since 2008), and have been supplying to some of Singapore’s favourite local brands and establishments.

If you’ve ordered party snacks, pastries with meat fillings, to recent trends from grilled beef cubes and more from petrol kiosks or at stalls around heartland malls and train stations, most likely they are similar source (same group, different companies; processing non-halal for the one that I am working with).

Meat products have to go through SFA’s strict checks and approval prior to import.

Further information under SFA’s site on “Claims in relation to hormones and antibiotics“.

Items are sold as based on the ordering list, and our factories aren’t able to break-bulk.

Before Aug 2021, all items were grouped under the “size” and “type” variations. Since then, I’ve modified the variations to the following options:

“Weight” — Total weight of items in the order. Eg: If 2*3kg = 6kg, the factory may issue the items based on the total weight of the items in the order (example: 6kg = 2kg+2kg+2kg or 2.2kg+1.9kg+1.9kg). Similarly, any nett gain won’t incur an additional charge, while a partial refund is based on the balance from the weight difference when there’s a shortfall in the total weight issued for the item.

“Size” — Used on items that are pre-packed from exporters. Usually displayed as “1pkt” per quantity.

Note that “Type” is now replaced with “Custom Cut”, and explained in the next question below.

“Type” is now replaced with “Custom Cut”, which is the instructions for the factory to process based on the custom cut requirements.

All orders have to follow the standard cut sizes based on the ordering list.

Quick tip: “2.5 cm” is similar to “1 inch”, “4 cm” is similar to “1.5 inches”; I’m using “cm” as the main metric, as there were instances where users had received the wrong sizes in previous years “1.5 inches”, issued “1.5 cm”.

Chicken breasts are known to have the lowest fat content in meat based products (approx 21.2g protein and 2.6g total fat out of 100g; uncooked).

Pork loins are another lean cut for pork based items in the menu (approx 26g protein and 4g total fat out of 100g).

Items in menu that you may like:

Chicken Breasts Boneless Skinless Minced
Chicken Breasts Boneless Skinless
Pork Loin Boneless, Cut 2cm
Pork Loin Boneless, Whole
Pork Loin with Bone, Cut 2cm
Pork Loin with Bone, Whole

Bacon is known for the cured process, prepared by salt, packed in brine or dry packaging. Further curing may occur using chemicals, additives or preservatives, and dried for weeks or months. They can be boiled or smoked.

Pork belly slices are the actual raw frozen meat that users could use to prepare bacon from. They are very popular in various cooking or preparation styles such as for “mookata” or for “shabu-shabu”.

Our factory does a variety of cuts based on our users’ needs. Here’s the difference between the 5 types of cuts that you’ll see on the ordering form:

“Cut” — This is the direct mandarin translation for “切” which the meat would be cut into smaller pieces (almost cube-like shapes).
“Cube” — Similar to “cut”, whereby the meat would be processed to cube shaped pieces (from a bigger piece) for easier cooking.
“Strips” — A thick strip of meat; seen in “pork belly strips”.
“Sliced” — Thinly sliced pieces of meat for quick and easier cooking, especially popular for “mookata” or “shabu-shabu” cooking styles.
“Whole” — A whole piece usually amounting to the upper 3kg to 4kg range. May come in 2 pieces to make a “whole” (based on weight), such as 2kg + 2.x kg.

Our meat are imported from:

Chicken and pork are primarily from Brazil
Beef products primarily from Brazil (formerly from New Zealand and Australia)
Pork bone marrow is from UK
Pork belly from Holland
Pork hock from UKBeef Bone marrow from Australia

Country of origin has been included on the product items for easier reference.

Meat is processed from a whole (un-cut) piece, where the head and end parts tend to be smaller than the rest, even when the cut is based on “thickness” (eg: 1.5cm or 4cm).

While the site first uses both cm and inches due to the popularity of the cut sizes, there were orders where the sizes were given incorrectly (eg: 1.5 inch, given 1.5 cm).

That was when I’ve introduce cut size based on metric system.

Yes, 4cm is meant to replace the popular 1.5 inch that you might be looking for.

Although, we still use inches on certain items such as pork riblets and trotters, from their original labeling.

Meat is machine-cut.

Shabu-shabu is 3mm-4mm (although advertised as “4mm”).

Beef bones are the ones that are larger in size and meant for preparing bone broths and soup, and are imported as-is and we won’t be able to custom cut the bones to requested sizes.

Our daily delivery frozen food trucks usually start their trips from 6 am (for morning trips) and 12 pm (for afternoon sessions) all the way to 6 pm.

While the ordering form states 2 separate time slots, there may be orders that arrive later than the designated time barring unforeseen circumstances.

Please ensure someone is around to receive the items during the designated time slots (or alternate timing), to ensure smoother deliveries for all users.

Items are packed in clear plastic bags and are delivered in a bigger bag or in a cardboard insulated box, or in their original cartons (especially for the bulkier orders).

All orders are processed and cut about 1 to 2 days before delivery.

For next-day deliveries, orders are either processed during the day of order (much later in the afternoon), or at the early hours of the morning (before dawn) prior to delivery, dependent on new stocks arrival.

For example, morning deliveries are prepared before dawn (eg: 3am-5am), and the same for afternoon trips, in the morning (9am to 11am).

While items are stored in freezer and cold stores at -15 to -18 deg Celsius, production room temperature is between 13 to 15 degree Celsius, before loading and shipping island-wide in freezer trucks (-15 to -18 deg Celsius).

Sure! Do let us know > 24 hours before delivery, as our factory do have to prepare the orders 1-2 days before the delivery date.

However, that being said, the exchanges allowed are items of the same kind, where the cut type is different.

Ie:
Ordered 4cm cut, change to 2cm cut. ✔️
Ordered item A, change to item B. ❌

No cancellation or amendments within 24 hours of the delivery.

Items are processed and delivered according to the order.

For items that were delivered wrongly, we are able to do a 1-to-1 exchange for the correct items.

Do check the items upon receiving immediately as we have up to 1 to 2 days for us to allow an exchange.

Also, submit photos to help us get your message across quicker.

Note that items can only be discarded on our end as they are to be accounted for.

There are instances where items given are less than the weight ordered (eg: stock ordered 4k, item issued 3.6kg).

You will receive a partial refund of the order based on the difference from weight (400g for the scenario above).

Partial refunds available for:
Stripe
PayPal

Partial refund via coupon available for:
PayNow

For orders where items received have both positive and negative difference in weight, partial refunds would be done when the overall order is negative value.

Weight is measured upon processing, based on the item’s weight when frozen, using weighing scale that’s calibrated and meant for industrial use.

Example:
Ordered item 2kg, item issued 2.3kg (from original, whole), the weight will be 2.3kg.
The excess 300g will be your nett gain for the order 😊.

It is normal to see a weight loss of about 5-10% when using a digital home scale, when taking the meat out from the bag.

While it is certain that digital scales at home aren’t suitable and may not be as precise as the ones used for industrial and production, another reason would be that there will be some form of weight loss during preparation and processing cuts for the meat item.

At home, a 2kg cubed item, would result along the lines of 1.88kg to 1.95kg (also depending on how long the meat item is left out to defrost before repacking to smaller packets).

Frozen meat stored at a temperature of -17.78°C or lower will be safe to eat and kept indefinitely. — FoodSafety.gov

Our items are stored in a -18°C freezer factory and delivered in freezer truck.

Yes. According to USDA, freezing of food helps slows down the movement of molecules, causing microbes to become dormant, hence saving it from spoilage, while much of the nutrients have been left intact.

No. Freezing doesn’t destroy any microorganisms, but puts them in a dormant state. The meat doesn’t spoil while it is frozen. Freezing allows the meat to preserve its freshness, taste, nutritional value and quality.

When meat has reached “danger zones” of 4°C and 60°C, it is not recommended to refreeze meat for later consumption. There is usually an assumption that meat when bought in the temperature stored stated above will be consumed within 2 to 4 hours.

However, in theory, you could thaw and refreeze meat as many times as you like. Keep it within the time as a guideline if whether the meat is considered “unsafe” to refreeze.

Example:
If you’re taking out the meat from your home freezer to separate the portions before refreezing immediately (meat is still in frozen state and temperature), it is still ok to refreeze.
If you’re taking out the meat from the home freezer, thawed to prepare to cook (meat no longer in frozen state and exposed to “danger zone” temperature), it is no longer ok to refreeze (if exposed to danger zone temperature for 2 to 4 hours).

Reference:
How dangerous is it to refreeze meat that has been thawed?
What do I need to know about temperature and food safety?

No. Frozen meat comes from freshly slaughtered animals and then flash frozen before they are exported from their distribution centers.

The color of meat, whether it is frozen, chilled or thawed, is affected by the presence (or absence) of oxygen. It is seen to be darker in color as oxygen is not present. Once frozen meat is exposed to oxygen in the air, it will return to its actual color.

Freezing meat is the best way to extend its shelf life. The process of having it frozen allows the meat to preserve its freshness, taste, nutritional value and quality.

There is little change in nutrient value during storage in freezer.

Nutrients such as salts, peptides, amino acids, and water-soluble vitamins, may see small amount of loss as drip when the meat is being thawed.

The freshness, quality, and taste of frozen meat can be maintained for up to 6 months under appropriate storage condition (we are using -18 degrees of freezing temperature). Non-refrigerated meat, on the other hand, can go stale and spoil within a day.