Butchers Tips

Dry Aged Lamb Shortloin Chops
Dry Aged Lamb Shortloin Chops

By Phoebe Yuen on Oct 29, 2021

Spring Lamb is always a favourite (its spring in Australia), we have taken the best possible Australian young lamb shortloins and dry aged them on the bone for 14 days.   Dry aged lamb chops are an exquisit...

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8 Indoor Grilling Hacks For Rainy Days
8 Indoor Grilling Hacks For Rainy Days

By jonathan glover on Oct 08, 2021

Unfortunately the Hong Kong weather can be unpredictable, but you shouldn’t let that dampen you plans, these 8 easy to follow hacks should have you cooking up a storm, feeding your party and staying dry at t...

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紅屋牛扒和T骨牛扒的分別?
紅屋牛扒和T骨牛扒的分別?

By Wan Yu Chan on Oct 07, 2021

Short Loin是牛腰前端的部分,可以切出T骨牛扒、紅屋牛扒、西冷牛扒和牛柳。 全條牛腰肉大約10 - 14公斤,然後我們會依照不同部位切割成不同種類及大小的牛扒,方便煮食,避免有煮得過熟情況出現以及方便分享。    可參考以上圖片,紅屋牛扒位於牛腰部位前4x 1吋,此部位牛柳和西冷比例最完美並被視為是全牛腰肉最優質和最貴的部位。如果你在一家餐廳點了一份紅屋牛扒並只有一點點牛柳,那麼你們就被欺騙了。 和牛...

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So what is the difference between a Porterhouse and a T-Bone?
So what is the difference between a Porterhouse and a T-Bone?

By jonathan glover on Oct 07, 2021

  Both cuts come from the shortlion which is a large primal from the back center of the cow, it contains 2 prime cuts, namely the Striploin (AKA Sirloin) and the Tenderloin (AKA Fillet) The Shortloin weighs ...

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All about Biltong
All about Biltong

By Amy Mak on Aug 20, 2021

Biltong is a dried beef snack originating from South Africa and is somewhat like Jerky, its incredibly tasty and addictive.  The need for food preservation in South Africa was extremely important as there wa...

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Fresh Free Range Chicken Imported from Australia
Fresh Free Range Chicken Imported from Australia

By Amy Mak on Aug 20, 2021

Our chicken arrives fresh (chilled) weekly by air from Australia every Thursday, we partner with Hazelden’s https://www.hazeldenes.com.au/ chicken who are accredited by the RSPCA for its farming standards. ...

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Steak King partners with top US farms to bring you chilled USDA Prime Beef
Steak King partners with top US farms to bring you chilled USDA Prime Beef

By Amy Mak on Aug 20, 2021

USDA Prime is the top of the top in terms of grading. Less than 3% of the entire Angus cattle from America is graded as Prime. We are flying in weekly shipments of USDA Prime and are carrying cuts such as R...

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Steak King Sausages
Who Makes The Best Sausages in Hong Kong?

By jonathan glover on Aug 08, 2021

We are proud to state that at Steak King we make all of our own sausages; in house, by hand using only the finest ingredients and with traditional artisanal techniques. We are very confident that we have the...

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Steak King Mui Wo Opens with a Bang!
Steak King Mui Wo Opens with a Bang!

By jonathan glover on Jul 17, 2021

Steak King Mui Wo opens and is serving the community of South Lantau

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Steak King Imports Arguably the Finest Lamb out of Australia
Steak King Imports Arguably the Finest Lamb out of Australia

By Blair Mak on Jul 14, 2021

Steak King is thrilled to be working directly with Kinross Station Lamb and exclusively supplying Hong Kong Lamb lovers with this amazingly unique product. Kinross Station, located on the banks of the Billa...

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Dry Aged Beef Program
Dry Aged Beef Program

By Jonathan Glover on Jun 04, 2021

Simply select your primal, we will tag it with your name and place it inside our custom-made dry-aging cabinets, where it will transform into the most flavorsome, juicy, and tender piece of beef you will eve...

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How to Prepare & Cook a Ribeye Cap
How to Prepare & Cook a Ribeye Cap

By Jonathan Glover on Jun 04, 2021

The Cap of Ribeye is the most desirable cut from all cuts and is a delicacy that really has to be tasted to be believed. We’re proud to offer this uncommon product, but please note it is only available in li...

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