The Meatery is a Muslim-owned gourmet butchery in Singapore offering one of the widest curations of halal-certified prime meats in the country. The shop sources from farms in Argentina, Australia, Japan, New Zealand and the USA, covering free-range, grain-fed and grass-fed options, with meats selected from ethical sources that avoid antibiotics, GMO and growth hormones. Most cuts arrive air-flown chilled for freshness.
Every order is cut fresh rather than pulled pre-packaged off a shelf. Customers choose their preferred thickness, marination and whether the cut comes sliced or whole, with sous vide preparation also available, and everything is vacuum-sealed before pickup or delivery anywhere in Singapore. Beyond steaks, The Meatery stocks everyday cuts for stir-fries and stews, box sets like the Yakiniku Set and BBQ Packages, handmade nitrate-free sausages, house-cured items such as beef bacon, guanciale and pastrami, and ready-to-cook convenience products, alongside artisanal condiments from the likes of Beerenberg Farm, De Nigris, Anthony the Spice Maker, Craft Truffles and Borneo Hot Sauce.
The business is the work of husband-and-wife team Renga Vellasamy (also known as Rafiq Abdullah) and Sophina Smith, who spent a combined 30 years in advertising before starting The Meatery. Their mission is to make genuinely good quality steak accessible, arguing that too often a cheap cut gets drowned in sauce to mask its lack of flavour and passed off as good steak.
The Meatery bills itself as a Muslim-owned gourmet butchery with one of the widest curations of halal-certified prime meats in Singapore, and the sourcing backs that up. Cuts come from farms across Argentina, Australia, Japan, New Zealand and the USA, spanning free-range, grain-fed and grass-fed options so customers can pick the profile that suits their taste, whether that's lean or well-marbled. The team is selective about where the meat comes from too, favouring ethical sources that avoid antibiotics, GMO and growth hormones, with most cuts air-flown chilled to preserve freshness.
What sets The Meatery apart from a typical meat counter is that nothing sits pre-packaged waiting for a buyer. Every order is cut to order, with customers choosing their own thickness, marination, and whether they want the cut sliced or left whole. Sous vide preparation is available too, effectively turning the team into a personal sous chef handling the prep work before a customer even turns on the stove. Once cut, everything is vacuum-sealed to lock in freshness ahead of pickup or delivery anywhere in Singapore.
The cut selection itself runs deep: bone-in ribeye (Prime Rib), brisket, flank, hanger, picanha, short rib, skirt and tenderloin, on top of a rotating lineup of dry-aged beef that includes a distinctive Coffee-Aged Steak. For those not after a steak night specifically, there are everyday cuts suited to stir-fries and stews, along with box sets like the Yakiniku Set and various BBQ Packages built for group cooking.
The Meatery also makes a number of products in-house, including handmade, nitrate-free sausages and a range of house-cured meats such as beef bacon, guanciale and pastrami. Ready-to-cook convenience products round out the range for anyone short on prep time.
To complement the meat itself, the shop stocks artisanal condiments and ingredients from Beerenberg Farm and De Nigris, along with a curated selection from local makers including Anthony the Spice Maker, Craft Truffles and Borneo Hot Sauce. Supporting local artisans is a deliberate choice for the team, who see small-batch, passion-driven products as standing shoulder to shoulder with bigger brands.
The Meatery is run by husband-and-wife team Renga Vellasamy, also known as Rafiq Abdullah, and Sophina Smith, who together spent 30 years working in advertising before turning their attention to meat. Their motivation was fairly simple: too many cheap cuts get drowned in sauce to disguise a lack of flavour, and somehow that passes for good steak. Their goal with The Meatery is to make a genuinely good steak experience accessible at home, sharing their curation of prime cuts with Singapore's meat-loving community.
For customers who want to go deeper than the counter, The Meatery runs a monthly Beef Masterclass, capped at just 15 slots so the session stays intimate. It's split into three segments: an introduction to the breeds of beef available in Singapore and what to look for when buying, a deeper dive into taste profiles covering grass-fed versus grain-fed, different wagyu characteristics, prime versus secondary cuts, and dry-aged beef, before wrapping up with a live BBQ feast featuring the cuts discussed. The sessions started when the business was based in Sunset Way and continue in its current space for as long as demand holds.
The shop is located at 10 Jalan Gelenggang, Singapore 578191, open Tuesday to Saturday from 9.30am to 6pm and Sunday and public holidays from 9.30am to 4pm, closed on Mondays. It's reachable via the Thomson East Coast Line MRT, or by bus (services 163, 167, 169, 652, 855 and 980) from the stop opposite Sembawang Hills Foodcourt. For same-day deliveries or urgent orders, the team can also be reached directly over WhatsApp.