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Our Very Own Premium Housebrand: Butcher's Guide! Jul.22.2019
Our Very Own Premium Housebrand: Butcher's Guide!

Today, we will be introducing our very own premium housebrand: Butcher’s Guide!

Butcher’s Guide was founded by CS Foods to provide our customers with premium quality meat the way you want it. We specialise in all kinds of meat and provide exquisite and bespoke cutting services according to your needs. Whether you want your meat cut, cubed, sliced or minced, our highly skilled butchers will customize to your liking. With Butcher’s Guide, you no longer have to fret about handling meat because we are always here to make cooking easier for you.

On top of the typical butchery services, our butchery experts also offer many professional services such as:

✔ Cutting and packing to all requirements

✔ Advice on costing and yields

✔ Advice on further processing

✔ Carcass appraisal

✔ Vacuum Packing


We are committed to our slogan, A Cut above the Rest.


We have a 5300 square foot facility located in Burn Road, Singapore certified by the Agri-Food & Veterinary Authority (AVA) of Singapore. Our production facility is equipped with high-tech machines to make sure that our production is efficient and most importantly, safe. We have a boiler machine that we use for sanitation in our operations to make sure that the equipment and the meat we are handling are always sanitised without the use of excessive chemicals. Within the same facility, we also have a freezer room and a chiller room that are closely monitored to make sure the temperature is always optimal for the storage of our meat. Our facility is built with the mission in mind to ensure highest quality in our products.


Our dedicated butchers are highly trained in traditional hand-cutting methods – this allows us the flexibility to customize our services regardless of our requirements.






We are steadfast in our mission of quality. Our cut products are meticulously prepared such that all the sinews are removed in the end products. Our minced products are 100% quality meat with no added ingredients such as water. Our meatballs and patties are uniquely crafted with our gourmet recipe to have the optimal blend of fats and meat to bring you the ultimate balance of flavour and juiciness. We are ISO 22000 certified and all our products are Halal-certified too.

Support Services

As a brand, we are committed to provide the best service to you so that every cut is a cut above the rest. We welcome you to provide feedback to our professional butchers and friendly staff on your requirements or for suggestions and tips to create wonderful and delicious meals. 1692.39

Shop for Butcher’s Guide products here!

Sabatino Tartufi - All about Truffles Jul.08.2019
Sabatino Tartufi - All about Truffles

We are proud to be the distributor of the premium Sabatino Tartufi truffle products in Singapore!


Read all about the prestigious history of Sabatino Tartufi and interesting facts about truffles below!

Sabatino Tartufi truffle are premium products infused with Italian heritage. The company was founded in a small Italian town by Sabatino Balestra and his wife, Giuseppina. Their passion for truffles, love for their land, hard work and ambition have develop the brand into what it is today. Since 1911, the family of Sabatino and Giuseppina has gained vast experience in this difficult and delicate enterprise. They prepare their truffles using traditional recipes, preserving them but yet retaining all the authentic quality, taste and aroma.

Despite staying true to their heritage, they are capable of using innovation to face and win challenges of the international market. With their innovation, Sabatino only produces the highest grade of truffle species and best range of truffle products. That said, they have not forgotten where it all started. They remain steadfast to their family values, traditions and dedication to the customer. The blend of their modern technologies and traditional recipes is what create the ultimate truffle experience that the world is enjoying today.

What exactly are Truffles?

Truffles are a type of subterranean fungus. They can be found in many parts of the world but are mainly concentrated in regions such as the Italian and French countryside. Truffles are considered very valuable because they are seasonal, difficult to find and extremely rare. It takes around 7 to 15 years to cultivate these “diamonds” of the culinary world.

Did you know? Truffles actually give off a smell similar to the pheromones that males produced to attract females which is why women sometimes describe the aroma of truffles as sensual. Who knows, try some of our Sabatino truffle products and maybe you will be seduced by them too.

What’s the Difference between White and Black Truffle?

In CS Frozen Food, we offer both white and black truffle oil, along with truffle zest and paste. Many customers ask us what’s the difference between white and black truffle oil and how to use them in cooking. Here, we will share with you some tips you will find very useful in deciding what to use!

Black Truffle Oil

Black Truffles have the strongest flavour among all the truffles. Due to their robust flavour and pungent aroma, they are best paired with stronger foods. The same is true for Sabatino black truffle oil which is made from Italian olive oil infused with black truffle extract. Their strong and earthly flavour is an excellent complement of red meat, creamy sauces and savoury pastries. Add black truffle oil to cooked sauces, drizzle over hearty meat dishes or add a tablespoon or so onto a vinaigrette dressing for the maximum impact.

White Truffle Oil

Unlike Black Truffle, White Truffle has a more subtle flavour and aroma, but they are the rarest among all truffle due to the fact that they only grow in the cooler months of Fall and Winter. Made from Italian olive oil infused with White Truffle extracts, the white truffle oil has a slightly garlicky and peppery flavour. It is an excellent match with beef carpaccio, white-fleshed fish, shellfish and meats with more delicate flavours. Other than meat, White Truffle Oil can also be used on dishes such as risottos, pastas, egg dishes and fondues.

Shop for premium Sabatino Tartufi Truffle products here!

Union Station Beef in Singapore! Jul.01.2019
Union Station Beef in Singapore!

We are proud to be the exclusive distributor of the premium Union Station beef in Singapore!


Union Station beef is freshly imported hand-selected grass-fed beef from Australia. They are YP grade, which means they are young prime beef below 36 months of age. They are also 100% Australian Heritage, 100% Free Range and 100% Hormone & Antibiotic Free.

Why Grass-fed Beef?

Grass-fed Beef is generally low in fat and cholesterol because they are much leaner than grain-fed beef. They are also rich in key nutrients which include antioxidants and vitamins. Grass-fed beef offers about 50% more omega-3 fatty acids which are thought to lower blood pressure and reduce the risks of certain types of cancers.

Why Young Prime Beef?

Australian beef is placed in different categories based on their age and gender:

Yearling beef/steer (Y/YS)Up to 18 months of age, must be male if YS
Young beef/steer (YG/YGS)Up to 30 months of age, must be male is YGS
Young Prime beef/steer (YP/YPS)Up to 36 months of age, must be male if YPS
Prime beef/steer (PR/PRS)Up to 42 months of age, must be male if PRS
Female/ Male Ox (S/SS)Any age, must be male if SS
Cow (C)Over 42 months of age, must be female


While beef of a younger age tends to be more tender, have a finer texture and a smoother taste, it does not pack as much flavour as their more mature counterparts. The flavour of the beef comes from the age of the animal because the longer the animal lives, the more work it will do and the more food it will eat. In fact, it is the activity and diet of the animal that gives mature beef a more distinct beefy flavour compared to young beef.

This is why our premium Union Station Young Prime beef (YP grade) is the perfect compromise between tenderness and flavour because it has neither the toughness of older beef nor the blandness of younger beef.

I’m ready to try! How do I know which part to buy?

Different cuts of beef should be cooked differently because they come from various parts of the animal which have their own specific functions. These cuts can vary in the amount of fat, tenderness and flavour depending on the parts they come from. But fret not because we are going to share with you some tips on how to prepare and cook these different parts!


Cut from the rib area, the “eye” in the ribeye refers to the centre of the rib region of a beef. As one of the finest cuts of beef, ribeye steaks are known for its juiciness, tenderness, superb marbling and flavour. Ribeye steaks are best grilled or smoked for a long period of time over dry heat in a BBQ. Smear on a nice dry rub and grill it medium for the maximum flavour. Best to keep the marination and seasoning simple with just salt and pepper to see the marbling in the steak work their magic. Make sure the ribeye steak you choose is bright red, with white strips of fat running throughout. These marbling fats will melt right in when you are cooking it.


Cut from the back of the cow, the sirloin steak comes from the striploin. This cut is known to have a nice balance of tenderness and flavour. Cook your sirloin steak with high temperature such as pan frying, grilling, broiling, sautéing and barbecuing. Sear the steak in a sizzling hot pan with lots of fat for the maximum indulgence. If you are thinking to do a roast instead, make sure you trim the fat accordingly. Top it with mushroom or bourbon sauce to bring out the rich flavour. When selecting sirloin, find one that says top sirloin for a more premium cut. It should be 1 -2 inches thick with a nice band of fat. If you are not very confident in cooking steaks and just want to try, sirloin steak is definitely recommended. It is more affordable and versatile compared to the more premium cuts like ribeye and tenderloin. You would probably not feel the pang as much if you overcook the steak by a little.


Cut from the region along the spine of the cow, the tenderloin is the most tender and lean part of beef. People choose tenderloin steaks to experience the melt-in-the-mouth sensation that the tenderloin is known for. The tenderloin is so tender because that part hardly has to do any work, hence it also only contains a small amount of connective tissue and fat. It is best suited for pan frying, barbecuing or even roasting if it is kept as a whole fillet. It is very important to make sure the steak isn’t overcook though because the leanness of the steak can translate to dryness if it’s overcooked.

Shop for premium Union Station beef products here!



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