The Meat Club
The Meat Club was founded by Australians who were frustrated by the unreliable quality and unreasonable price points of beef and lamb in Singapore. Unwilling to settle for less, the team set about sourcing fresh, quality produce from suppliers in Australia. What started with just beef and lamb has now expanded into Australian cage-free chicken, King Salmon, Cone Bay Barramundi, back bacon and a range of gluten-free sausages.
Minimizing their own overheads and importing only what the market demands, The Meat Club has created a unique, one of its kind online marketplace that allows savings to be passed onto members. Their team is headed by David Beattie, a former farmer from Longreach in outback Queensland, who worked the land and learned about the ideal rearing conditions for farming animals.