East Side Butchers launches The Butchers Club membership program with 5x bonus credit for savings up to $2,000/year

As a first-of-its-kind offering by a butchery in Singapore, ESB will also be starting a new series of steak and Christmas cooking classes from mid-October, with more to come.

‘Meat’ East Side Butchers, an independent online butchery and meat cooking school. Having just marked its second anniversary, East Side Butchers is launching its first run of The Butchers Club membership program available to join from now till 31 December 2021.

With the festive season around the corner, the $100 “Carnivore” or $300 “Meatatarian” plan will allow members to save $500 or $2,000 respectively and maximize their meat enjoyment. Members will also receive a welcome gift of 5 pieces of wagyu burger patties (worth $35) or 2 pieces of 350g MB4/5 Wagyu steaks (worth $84) respectively.

Members can use their bonus credit to offset 20% of the total purchase amount storewide on Eastsidebutchers.com on a wide range of Australian Wagyu (raised without the use of added hormones and antibiotics), Black Angus, free-range, grass and grain-fed beef, other meats, deli and beverage products. The bonus credit will be valid for 12 months with no minimum purchase per order.

What's more, members can enjoy personalized cooking advice from our in-house chefs and have access to member-exclusive special offers and events.

Get to know East Side Butchers

Grill Master Desmond Tan

Fyregrill Academy

tomahawk steak from East Side Butchers

East Side Butchers were founded in 2019 by grill master and chef Desmond Tan to make steakhouse-quality beef convenient and affordable to consumers without a restaurant mark-up.

“I’ve seen how beef appreciation has boomed over the last few years, yet quality everyday options are still limited at supermarkets and online platforms,” he says.

As a consumer, he felt frustrated that most steaks sold in supermarkets or online are cut too thin and the range limited. Hence, he designed the East Side Butchers website such that customers can indicate how thick they want their steaks cut when ordering online. As thin steaks tend to dry out during the cooking process, the recommended thickness for boneless cuts like striploin or ribeye is between 1 to 2 inches thick, he added.

“People love steaks but may not have the confidence to cook them at home. If you start with selecting the right cut of good quality meat, it’s not too difficult to cook restaurant-quality steaks and meat dishes at home with the right techniques and practice,” said Tan who has worked at restaurants and 5-star hotels for over 15 years.

New steak and Christmas cooking classes from mid-October

From mid-October, East Side Butchers will also launch a new series of steak, roast beef, and Christmas cooking classes at its subsidiary Fyregrill Store and Academy which currently runs specialized BBQ and grilling classes. The classes, starting from $50 per person, are targeted at home cooks and will be taught by Tan and grill master Jon Zechariah.

For beef lovers, there are three core classes: Up Your Steak Game, Secrets to Cooking a Thick Cut Steak, and Classic Roast Beef. For those looking for Christmas inspiration: they can look forward to Duck a l'Orange with Cinnamon Glaze, Boneless Lamb Leg Roast, Filipino Lechon Liempo.