This section is for beef and lamb. Available grass fed or grain fed. Please check details upon order.

Consumers generally are accustomed to grain fed meat because they are easily available and juicier (more fat marbling). This is mainly because of grains in the feed. The grass fed meat are less in marbling because grass diet does not promotes marbling as much. They are leaner and texture could be firmer. Cooking time and heat varies for both types because of the fat composition. Rule of thumb, to cook leaner meat use lower heat.

Lamb cuts are usually shoulders for steak and whole leg (bone in or boneless) for slow roast. For the curries, lamb cubes with bones or shanks are commonly used.

Occasionally, Mayura Wagyu beef will be available either steak cuts or shabu-shabu. If you have never tried Wagyu, do not miss out the chance to sample this very exquisite meat.