Sort by Tags |

Description:

Dry-aging meat is a technique that allows the natural enzymes present to break down the fats, protein and muscle tissues, resulting in improved depth of flavour and texture of meat. In Singapore, the technique of dry-aging beef has been catching on in recent years. With more F&B establishments offering dry-aged steaks of various durations, people in Singapore are being more discerning with the type of quality of meats they purchase.

Swiss Butchery at the Tanglin Post Office is one of the pioneering grocer to retail the dry-aged beef, it is a free service we provide with any purchase of our meat. Customers can speak to any of our experienced for recommendations regarding size and cut, You can now purchase high quality dry-aged cuts and enjoy it at the comfort of your own home.