Sometimes You Don’t Need BBQ Catering. You Just Need Really Good BBQ Food.
Three Tajima Wagyu MB7/8 Ribeyes, around 4kg of large Tiger Prawns, Stingray and plenty of Chicken Satay show why some Singapore customers don’t need a BBQ chef — they simply want good raw BBQ food ready to grill.
When a Home Dinner Starts With Tajima Ribeye and Somehow Ends With Oysters
A private Singapore dinner brought together Tajima Ribeye Roast, Lamb Shank, colossal prawns, Truffle Somen, Bluefin Chutoro and Hyogo Oysters — proof that premium home catering doesn’t need to follow one cuisine.
A Premium BBQ Doesn’t Mean Everything on the Grill Has to Be Wagyu
A premium BBQ featuring Tajima Fullblood Wagyu MB7/8 alongside satay, sambal stingray, prawns, sotong and pork jowl shows why one standout cut of beef can be enough to make the whole spread feel special.
Ribeye, Striploin or Tenderloin? Which Beef Cut Should You Choose?
Ribeye, striploin and tenderloin offer very different combinations of flavour, tenderness and fat. Here is how to choose the right beef cut for your meal.
When Choosing One Beef Roast Apparently Wasn’t Enough
A customer chose two different beef roasts for one gathering. Here is how contrasting cuts, flavours and textures can make a roast spread more memorable.
Three Different Beef Grades at One Condo BBQ
Three beef grades appeared at one condominium BBQ, giving guests a rare chance to experience how marbling, texture and flavour differ side by side.
Barley-Fed or Grass-Fed? Understanding the Beef on Your Plate
Grass-fed and barley-fed beef offer different flavours, textures and fat profiles. Learn what the labels mean and which style may suit your table.