Direct from wholesale

Frozen Meat

Free deliveries for orders above S$60.

Frequently Asked Questions

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

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

All items, factories and processes are SFA approved.

All the meat are also SFA tested and approved before importing into Singapore.

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

Further information here (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.

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

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

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

Are “pork belly slices” the same thing as “bacon”?

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.

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 UK
Beef Bone marrow from Australia

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

Items are packed in clear plastic bags and may be delivered in a bigger bag or in cardboard insulated box.

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.


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).


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, flash frozen, and imported to our distribution center.

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.

Beef bones are imported as-is and we won’t be able to custom cut the bones to requested sizes.

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 to 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.

Note that items that may had been from a bad batch can only be discarded on our end as they to be accounted for.

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.

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