If you’re a frequent EL reader (why, hello there!), you’d know how much we love our steaks (and grills and roasts). However, sometimes it’s hard figuring out how much to get and where to shop from, especially if you’ve only just ventured into cooking meats.
A brand new look
Enter Huber’s Butchery, one of our go-to places for quality meat and equally premium ingredients. Known for their wide range of meats – think poultry, veal, beef, hams and more – and generous selection of gourmet cheeses, dried goods and oils, this butchery is a popular pick with expats and locals alike. After undergoing a spiffy makeover, the online store is now donning a whole new look with a beautiful layout and fresh photos. On the homepage you’ll see well-organised meat categories – beef, veal, lamb, pork, poultry and sausages – that make navigation and shopping a breeze.
The shopping process
Got a last minute crowd to entertain? Order before 12pm to receive your goods the very next day! What’s more, you get free delivery right to your doorstep if you spend more than $75 in one receipt. For home delivery orders, all meats are all vacuum packed and transported by temperature-controlled trucks, so there’s no compromising on freshness or quality. Payment wise, you’ll need a credit card for online purchases, but you can also choose to pay the balance in cash, cheque or via credit card upon delivery. More reasons to shop on-the-go since payment is flexible and fuss-free!
Heads up, budding cooks and kitchen novices. There’s a treasure trove of informational cooking videos on the site and while we can’t guarantee you’ll turn into a kitchen goddess overnight, we sure have picked up some handy tips and tricks along the way! You’ll be covered with topics including cooking a steak the traditional way, grilling at home and kitchen how-tos like knife-sharpening. While you’re at it, also check out the “Ask the Experts” column, where you can post any culinary-related questions and get them answered by both their team of meat experts and chefs on the table.
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