FOC Butchery

A new Australian brand is raising Beef inspired by the famous Galician Beef of Spain. Some of the Australian farmers have turned their breeding cattle out to pasture for retirement in Tasmania and Victoria. This Angus/Hereford cattle are free-range and raised on top quality grass for at least 60 months before slaughter – more than twice the age of regular cattle (the usual of 24-36 months for Angus and Wagyu).

The cows are older, therefore their meat has a rich, developed grass-fed flavour alongside superb marbling, just like in northern Spain. The result, a distinct and unique eating experience and it’s also the first time that Singapore gets to taste such a product!

The Beef is dry-aged in-house in Singapore and trimmed to each individual customer’s requirements.

Feed: Minimum 60 months 100% Grass Fed, Hormone growth Promotant (HGP) Free

Average carcass weight: 260-380kg

Breed: Crossbred Angus/Hereford Beef

Marble score: 2+ (3+ Available)

Meat Colour: 1B-4 (scarlet red)

Fat Colour: 0-8 (3)

Hanging Method: Tender stretch (natural state hanging method)

Wagyu Beef was introduced into Australia in 1991. Wagyu is described as the highest quality beef in the world, and is renowned for its distinctive marbling and flavour. It also contains a higher percentage of Omega 3 and Omega 6, and its increased marbling enhances the ratio of healthier mono-saturated fats compared to regular beef.

 

Tajima is the most famous of all the Wagyu bloodlines, originating from the Hyogo prefecture in Japan. The cattle are generally smaller framed with slower growth rate, however, they produce excellent meat eating quality with a large eye muscle and superior marbling.

Raised in North Victoria, this crossbreed Wagyu, is fed a specially formulated Japanese diet for a minimum of 400 days.

 Feed: Min. 400 days Grain Fed (special formulated Japanese Diet), Hormone growth Promotant (HGP) Free

Average carcass weight: 420kg HSCW

Breed: Crossbred Wagyu

Marble score: 4-5, 6, 7-8, 9+

Meat colour: 1a-2

Fat colour: 0-2

*Halal approved*

Japan, the beautiful country known for its blend of traditional culture and superior technology, brings to the world the highest grade of beef – the internationally acclaimed Kuroge Wagyu. Wagyu constitutes only 15% of Japan’s total beef production and thus is a rare delight even within Japan.  Among the Wagyu breeds, the Kuroge Wagyu (Japanese Black) is one of Japan’s six native cattle breeds and one of the four cattle breeds acknowledged as ‘Japanese Wagyu’. 

Utmost care is involved in the breeding and raising of Kuroge Wagyu cattle in Japan, such that almost mythic stories about the raising process, such as feeding Kuroge Wagyu cattle Japanese sake and providing them marble-increasing massages, have been circulating around the culinary world. Myth or not, the incredible consistency and top-notch quality of its final results are indisputable.

Saga-Gyu (佐賀牛) is among the top Wagyu beef brands among over 300 brands of Wagyu in Japan. Raised and produced in the warm and nature-rich southern region of Japan, Saga-Gyu cattles are raised specifically in agricultural-association-designated farms in Saga Prefecture.

 Using top quality feed consisting of Saga rice straw and originally blended grain-based ingredients, experienced and highly skilled farmers raise the cattle from calves until they reach 29 months. With expert breeding techniques and fattening methods, the cattles enjoy clean, stress-free and relaxed environments. The result is tender flavourful meat with beautifully integrated marbling within the meat fibers. At the same time, Saga’s mild climate, fine water, and clean air contribute to the cattle’s well-being and aid in the development of exquisitely marbled beef.

When it comes to Saga-Gyu, only beef with a Beef Marbling Score of rating of 7 or above, and ranked at grade 4 or 5 can be branded as Saga-Gyu, making Saga-Gyu an exquisitely premium Wagyu beef with unparalleled quality.

Feed: Rice straw and grain

Average carcass weight: 350-450g

Breed: Japanese Black

Marble score: 7

Meat Colour: Red

Fat Colour: 1-3

Hanging Method: Hang On leg

We will be bringing a very special type of Beef to complete the above selection, however, we’d like for it to stay a secret until the day of the first event. It is a very rare and top notch quality beef from Europe, IGP Protected, that will only be available at the FOC Butchery.

These cattle’s natural diet is very strictly regulated in order to ensure this excellent quality. The cows graze throughout the year following the extensive traditional system and taking advantage of pastures and natural resources. The abundance of water and good exposure to sunlight favour the development of the rich and characteristic flora, which creates excellent grazing areas for the cattle. It also allows farmers to sow mixtures of grasses and legumes in the meadows in the mid-mountain zone to feed the cattle during periods when the high-altitude mountain pastures are inaccessible.

During the first 6 months of life the calves are fed solely on the milk of their mothers and on the fresh grass of the pastures. In the growth and fattening phase, the animals are fed with dried fodder. Feeding of medicines, by-products of animal origin or any product that may interfere with the normal rate of animal growth is prohibited. They are slaughtered at between 9 and 12 months for females and 10 and 15 months for males.

Their meat is pinkish, ranging to bright red, infiltrated with intramuscular fat. It is a high-quality, exceptionally tender and juicy meat with excellent organoleptic characteristics.

Feed: 100% Grass Fed, Hormone growth Promotant (HGP) Free

Min. carcass weight: 160 kg

Marble score: 2-3-4

Meat Colour: from pink to bright red

Fat Colour: white to cream

Sobrassada (Catalan pronunciation: [suβɾəˈsaðə]; Spanish: sobrasada) is a raw, cured sausage from the Balearic Islands made traditionally with ground pork, paprika and salt and other spices. Sobrassada, along with botifarró are traditional Balearic meat products prepared in the laborious but festive rites that still mark the autumn and winter pig slaughter known as a matança (in Spanish, matanza) in Majorca and Ibiza. The chemical principle that makes sobrassada is the dehydration of meat under certain weather conditions (high humidity and mild cold) which are typical of the late Balearic autumn.

We will be serving a beef version of Sobrassada elaborated with Australian Tajima Wagyu!

The beef cheek comes from the facial muscle of the cow. Throughout its life, the cow is constantly working its cheek through chewing food, and consequently the meat is tough. Once cooked correctly, all the connective tissue becomes tender and melts in the mouth.

We will be serving Australian Tajima Wagyu Beef cheeks.

Picanha is a cut of beef called sirloin cap in the United States or the rump cap in the United Kingdom, that is popular in Brazil. In the United States, it is little known, but referred to as the rump cover, rump cap, or culotte. North American butchers generally divide it into other cuts like the rump, the round, and the loin. In Brazil, the most prized cut of meat tends to be the picanha. There, the fat is retained until the steak has been cooked.

 

The term “picanha” derives from the word “picana“, which was a pole used by ranchers in the southern parts of Portugal and Spain, particularly in Alentejo, for herding cattle. This herding technique was then taken to Brazil by Portuguese emigrants and eventually, the term “picanha” was adopted to refer to the part where the cow was poked by ranchers.