The Best Meat Clubs in Singapore

Discover the top destinations for meat enthusiasts with our guide. From exquisite cuts to unparalleled culinary experiences, these establishments cater to carnivores seeking the finest in gastronomy. Join us in exploring the ultimate destinations that celebrate the art of meat preparation and delivery in the Lion City.

Bistecca Tuscan Steakhouse

Image Credit: Bistecca Tuscan Steakhouse

Bistecca, designed like an Italian farmhouse, offers a Florentine-style T-bone steak made with F1 Kuroge beef—a blend of Wagyu and Black Angus—sourced from Australia. The meat is grain-fed for over 420 days until it achieves a marbling score of 6. Cooked over a wood-fired grill, it develops a beautifully charred crust, is seasoned with extra-virgin olive oil and salt, and is served with an array of sauces like English mustard and salsa verde.

Where: 26 Mohamed Sultan Rd., Singapore 238970
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Boeuf

Image Credit: Boeuf via Instagram

“Boeuf,” French for “beef,” takes a diverse approach to steaks. Their signature prime ribs are sourced from Wales, Scotland, Argentina, Australia, and Japan. These prime ribs are dry-aged onsite, grilled on lava stones, and finalized in the oven. Beyond the prime ribs, the menu includes various meat options, such as Argentinean Aberdeen Black Angus tenderloin and A5 Miyazaki Japanese Wagyu.

Where: 159 Telok Ayer St, Singapore 068614
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Butcher’s Block

Image Credit: Butcher’s Block via Facebook

Butcher’s Block brands itself as “an avant-garde wood-fire dining experience,” pushing boundaries beyond regular cooking equipment. The Raffles Hotel restaurant employs custom-built ovens and grills to perfect the steaks. Techniques like smoking, burying ingredients in embers, and grilling in baskets over charcoal elevate the culinary experience. The menu showcases the MBS9 chef’s prime selection, Wagyu, and the multi-course Tour de Force experience unveils off-the-menu creations and highlights seasonal produce.

Where: 1 Beach Rd., Singapore 189673
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Cut by Wolfgang Puck

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Cut, by celebrity chef and restaurateur Wolfgang Puck, reimagines the classic steakhouse and is the only one in Singapore with a Michelin star. Offering only premium cuts, the meats are grilled over hardwood and charcoal, then perfected under a searingly hot broiler for a crisp exterior. Wagyu enthusiasts can indulge in three distinct varieties from Australia, the US, and Japan, allowing for back-to-back comparisons.

Where: 2 Bayfront Ave, B1-71, Singapore 018972
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Lawry’s

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Lawry’s, a Singapore institution for over two decades, is renowned for its high-quality prime rib. Located at Mandarin Gallery, the restaurant, marking its 24th anniversary in 2023, specializes in USDA-roasted beef ribs aged up to 21 days to ensure tenderness and juiciness. The meat is expertly roasted on rock salt, carved table-side using Lawry’s iconic silver cart, and served with delectable Yorkshire pudding.

Where: 333A Orchard Rd., #04-01/31, Singapore 238897
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Meadesmoore

Image Credit: Meadesmoore via Facebook

For adventurous steak enthusiasts, Meadesmoore is a haven. This steakhouse focuses on less-popular cuts like the Denver steak (also known as chuck under blade), all sourced directly from the US, New Zealand, and Australia. Meadesmoore even features its own cut, extracted from between the ribeye and chuck. This unique cut comprises three different muscles, offering a diverse texture and an array of flavors.

Where: 21A Boon Tat St, Level 2, Singapore 069620
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Origin Grill

Image Credit: Origin Grill via Facebook

Steaks undergo the Josper oven treatment at Origin Grill, grilled over charcoal at 400 degrees Celsius to achieve a charred finish and smoky aroma. The selection includes common cuts like ribeye and more unique options like rump and hanging tender. Diners are also privileged to choose the sustainable farm that produces their meat, adding a personalized touch to their dining experience.