Dry-aging meat is a technique that allows the natural enzymes present to break down the fats, protein and muscle tissues, resulting in improved depth of flavour and texture of meat. In Singapore, the technique of dry-aging beef has been catching on in recent years. Swiss Butchery Tanglin is one of the pioneering grocers to retail the dry-aged beef, a free service provided with any purchase of their wide inhouse meat range.
Red meat can best paired with red wines like Corney & Barrow's Domaine de L'Aurage, with the Merlot & Cabernet Sauvignon grape varietals from Bordeaux, France. Complex with primary fruit coulis and cooked fruit conserve, its powerful rich taste echoes the aromatics of spice and truffle. The Corney & Barrow range is available at Swiss Butchery Tanglin and Swiss Butchery Greenwood.
Introducing CasusGrill, a new product retailing at Swiss Butchery...
CasusGrill is made from a bamboo-based product lined with lava stone that both retains heat and reduces the risk of burns. This invention is so incredible that this whole grill can be contained within a cardboard box...
Requiring only a single lighted coil to build, the grill is ready to use in only five minutes and retains its heat for more than 60 minutes...
See how magical the light-up process is...
See how magical the light-up process is...
It creates a high, even temperature that ensures food is properly grilled, with a delicious, crispy BBQ finish. Minimal smoke is generated with this environmentally-friendly product...
For more information on the above products, visit swissbutchery.sg.
