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email for "Ask The Expert"_Celia - 17^th Jan 2025

Hello Chef Andre

It is such a pleasure to hear from you.  

I was at your shop on Wed buying ham.  Your staff was serving a young mom with 2 kids. The packed ham came with some extra slices for the kiddos.  When Huber first opened next to Beauty world I was that mommy who’s daughter loves visiting your butchers for this very extra treats.

So happy to see your business growing and glad that such personal touches still continues - my daughter is 26 this year hahahaha!  Oh btw - she could always tell its’ Huber ham (or not) since she was a child : ) Appreciate business owners who works so hard to make a difference!

Back to the cooking - Yes, I wasn’t 100% sure about the ribeye for roasting, thanks so much for the advice. Do you think roasting a filet would be better than a striploin?  And if it is Filet - would below advise apply? Thank you, Celia

Dear Celia,

Thank you for your question placed through our website.

First off, congratulations on cooking for the family. I truly believe that cooking for your family and friends shows them your love and appreciation for them so its great that you’re doing this.

I will break it down to a few parts so that hopefully it is easier to understand:-

1)      Cut of Beef – You mentioned Ribeye which is a nice cut of beef. My only issue with the Ribeye is that it consists of a few different muscles. If you cook it to medium rare to medium, it can be a little tricky to slice as the meat may be a bit wobbly so if you go ahead to use the ribeye, I recommend you ask the butchers to tie the ribeye roast for you and to have a sharp knife to make it easier to slice the meat. An alternative cut of meat for roasting which is easier to cut is the striploin (sirloin). 

2)      Quantity of Beef – The average adult consumes about 200-250g of meat per meal or 100g for younger kids and 150g for older kids. You mention you have 15 persons so I would aim to get 3.75kg of beef should it be the only protein on the table. If you have other proteins then you may want to reduce the amount.

3)      When to purchase – The beef from our store should last at least 3 days upon purchase. This means if you’re cooking it on the 28^th January, you can purchase it on 26^th or 27^th January and keep it in the fridge. 

4)      Seasoning the meat – I recommend seasoning the meat overnight. This allows the salt to penetrate the meat so that you get the saltiness throughout the slice of meat. Be sure to season generously as unlike a steak, the surface area is much smaller. You may like to use some oil with the salt and pepper. If needed, we can season the steak using our beef seasoning then vacuum pack the meat or you can ask for the seasoning on the side and decide later if you wish to use our seasoning or the salt, pepper and herbs you mentioned. Season the night before and you can choose to have the beef exposed in the fridge overnight to dry it out slightly and intensify the beef flavour or cling wrap the roast if you are afraid of contaminants.

5)      Cooking the meat – I trust you know how to cook the roast but just thought I will provide a bit of information if it is of any help. It is best to use a meat thermometer to check the doneness of the meat. You can refer to our website for the desired doneness and temperature under Meathesaurus. Please ensure you take out the roast about 1 hour before cooking to get it to warm up to room temperature and at the same time pre-heat the oven for 15 minutes. It is important to let the roast rest after cooking. I recommend for ½ hour covered in foil. This will ensure the juices stay in the meat when you slice it.

I would like to thank you for your support and I wish you and your family an advanced Happy Lunar New Year and Gong Xi Fa Cai! 

Fresh Regards,

Andre Huber

Executive Director

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