FOC Butchery

30th Apr - 2nd May 2019

Only at FOC Restaurants

The Ultimate Carnivore Feast

This season FOC Group will be fulfilling all the carnivore’s dreams with FOC Butchery, a three day affair at FOC Restaurants, with the special appearance of Michelin-star Chef Nandu Jubany in Singapore.

Over the course of these three days, you will get a chance to try:

the best premium meat cuts from around the world cooked by Michelin Star Chef Nandu Jubany

Premium Beef will steal the limelight of this event, with the wide selection of cuts and special dishes curated exclusively for this occasion. The exceptional meat selection will be completed with the finest additions of Pork and Lamb, however these limited in stock items will only appear at FOC Sentosa due to their large format and special elaboration.

All the premium meats are sourced from best local and international suppliers to ensure the top quality of the produce that will be cooked to perfection by the FOC Group culinary team led by Chef Nandu Jubany during this special event.

The menus will be different at each restaurant, featuring different cuts, recipes and types of meat, ranging from cured to fresh and raw steaks prepared a la minute to your liking.

Meat Selection

Premium Beef

We have prepared for you an exquisite range of beef and its different cuts to taste the best. We will be serving different beef products including the raw steaks prepared a la minute to your liking. Just let us know how you like it best: raw, medium-raw, medium-well, or well-done.

Australian ‘Rubia Gallega’ Style Beef

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)

Australian Tajima Wagyu

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*

Japanese Kuroge Wagyu

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

Surprise Premium Beef

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

Premium Beef products/cuts

Apart from the above selection you will have a chance to try different premium beef products from different parts of the world

Beef ‘Sobrassada’ Sausage

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!

Beef cheeks

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.

Beef 'Picanha'

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.

Meat Selection

Premium Lamb

Believe it or not, we are going to bring a whole 25kg Premium Lamb from New Zealand to roast it at the Live Cooking Station at FOC Sentosa. You will get a chance to try all different cuts of this lamb. We are going to roast it during the whole day in front of you and then portion it.

Mottainai Lamb

The name of Mottainai comes from the ancient Japanese wisdom of interacting with the world such that we fully appreciate what exists, treat it as precious, and make full use of its potential. This is the ideology adopted by the producers in their sustainable ways of farming, breeding and feeding all their animals attempting to create wagyu beef quality in the lamb meat market. Mottainai Lambs are exceptionally healthy and well fed producing extraordinary red meat of incomparable quality due to years of animal nutritionists and food scientists working with high-quality horticulture by-products to produce a unique feed rich in Omega-3 fats and vital nutrients.

The producers breed their animals themselves and buy a small portion of them from the trusted local farmers. All lambs are 8-12-months of age and predominately SAMM genetics. All meat is hormone and antibiotic free and the food they eat is GMO-free (these include carrots; olive oil; and fresh green carrot leaf). The lambs are raised in the stress-free environment of Lancelin Western Australia where ancient limestone sands stretch from the adjacent coast to meet the rugged outback.

Mottainai lambs are on average 8-months of age, weighing 62 kg and produce 30kg of a carcass that yields 18kg of premium boneless luxury meat per lamb. It is perfect for health-conscious diners and for chefs it represents a unique opportunity to design their own top-class signature dishes. At FOC Sentosa the whole Mottainai Lamb will be roasted and portioned a la minute for our guests to try all different cuts ranging from Lamb Rack to Sirloin.

Feed: Organic, Hormone growth Promotant (HGP) Free

Average carcass weight: 30kg

Breed: Mottainai

Marble score: 2-9 (depending on the cut)

Meat Colour: bright red

Premium Iberico Pork

We will also be cooking a Giant Paella with Premium Spanish Iberico Pork. Delicious and juicy chops cooked to perfection in the lightly toasted rice. Spanish must-have!

Iberico Pork

The Ibérico breed of pigs is native to the southwest of the Iberian Peninsula, and has evolved throughout the centuries and that today it is represented by several genetic lines. Their special characteristics cause the animals to develop infiltrations of fat in their muscles and under the skin, which gives them the particular quality which is recognized all over the world.

Their diet consists basically of acorns from holm oak and cork oak trees and grasses from the wooded pastures known as dehesas throughout the regions of Castile-Leon, Andalusia and Extremadura, where the pigs graze and roam in semi-liberty. The climatic characteristics of the dehesa are typical of an inland Mediterranean climate.

Today in Spain the Quality Standard for Ibérico meat establishes the quality characteristics required of the products resulting from the butchering of the dressed animal and which are sold fresh, in order to be able to use the designations of sale defined according to the breed and feeding regime. According to this Standard, two designations are established for each breed of animal considered as the raw material:

– Pure Ibérico: from a pure Iberico sire and dam, registered in the genealogical record.

– Ibérico: from an Ibérico or pure Ibérico dam.

There are another four designations according to the animals’ feeding regime in the period immediately prior to the slaughter:

– Acorn-fed, or terminated in the natural environment (a period of weeks during which the pigs graze in the open air in the dehesa and feed on grasses and acorns and other natural resources, without being given any supplementary feed).

– Cereal-fed or cereal-fed in the final stage (after reaching a minimum weight in the natural environment, the pig is fattened with additional feed, basically comprising cereals and leguminous plants. – Supplementary feed in the natural environment (the feeding of the pig is based on feed made from cereals and leguminous vegetables and this diet is supplemented by a period in the natural environment of a minimum of 60 days, during which time it is also given a diet based on feed).

– Feed (until the weight at slaughter is attained, the pigs are fed a diet is based on cereals and leguminous vegetables).

At FOC Sentosa, we are going to prepare a Special Giant Paella with Iberico Pork Secreto. The secreto is a fan-shaped muscle from the back, in front of the fat of the loin. It is a very fine leaf of muscle, which is very difficult to see when the fat is sliced through vertically. However, when the muscle is sliced horizontally, this hidden fillet appears, hence its name, “secret”. Of all the cuts, this is the fattiest, and as a result it is full of flavor. Together with the presa this has been one of the most successful cuts over the last few years.

Premium Steamship US Angus Beef

Another attraction of ‘La Barbacoa’ at FOC Sentosa will be a 40kg Steamship US Angus Beef Roast! A huge piece of delicious and juicy beef, roasted and sliced for you a la minute!

Chef Nandu Jubany

Michelin Star Chef cooking!

Cooking premium meat of all kinds is an every-day task for Chef Nandu. Many of his bestsellers are in fact roasted large formats, such as lamb, pork and of course: beef.

At his Restaurants back in Spain, his hand-made meat products are widely enjoyed and appreciated among his patrons. His ‘fuets’ and ‘butifarra’ sausages are true works of carnivore art.

We have the honour of having him for the FOC BUTCHERY Event at all FOC Restaurants to prepare all the delicious cuts and whole meat pieces this time! You may expect the best culinary techniques and everything cooked to perfection!

Are you ready for the Ultimate Carnivore Feast?


Tuesday 30th April, 17.00 – late

Selection of Carnivore Specials & Show Cooking

regular a la carte menu available

*** Pre-orders of some big cuts available (click in the ‘Reserve’  button) ***

FOC Sentosa

Wednesday, 1st May, 11:30 – 17:00

La Barbacoa:

Selection of Carnivore Specials at the live cooking stations including: Whole Lamb Roasting, Giant Iberico Pork Paella, Steamship Beef Roast and many more

regular a la carte menu available

FOC Restaurant

Thursday, 2nd May, Lunch & Dinner

Special Lunch & Dinner Menus

at $48 and $88 per person

regular a la carte menu not available