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Fish Club offers a variety of cuts of fresh, high-quality fresh and frozen meats including pork, beef, chicken & poultry. Shop online today and and get your pork deliver to your doorstep.
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Fish Club x Gingyu Beef Slice (Baby Cut) - 200g (6pcs)
Vendor:Regular price RM26.50Regular priceUnit price per -
Berkcious Free Range Black Pork - Tenderloin / 放养黑猪-梅肉 (300g)
Vendor:Regular price RM27.90Regular priceUnit price per -
Berkcious Free Range Black Pork - Soft Ribs / 放养黑猪-软骨 (300g)
Vendor:Regular price RM24.90Regular priceUnit price per -
Berkcious Free Range Black Pork - Soup Bone / 放养黑猪-汤骨 (300g)
Vendor:Regular price RM23.50Regular priceUnit price per -
Berkcious Probiotic White Pork - Leg Topside / 益生白猪-后腿瘦肉 (300g)
Vendor:Regular price RM16.90Regular priceUnit price per -
HRD Australian Beef Rolls / 澳洲牛肉卷 - 300g
Vendor:Regular price RM26.90Regular priceUnit price per -
Berkcious Free Range Black Pork - Loin Block / 放养黑猪-肉眼 (300g)
Vendor:Regular price RM24.90Regular priceUnit price per -
Fish Club x Gintori Chicken Small Cubes (Baby Cut) - 200g (6pcs)
Vendor:Regular price RM14.50Regular priceUnit price per -
Berkcious Free Range Black Pork - Leg Topside / 放养黑猪-后腿瘦肉 (300g)
Vendor:Regular price RM19.90Regular priceUnit price per -
Berkcious Probiotic White Pork - Belly Shabu-Shabu / 益生白猪-五花涮涮肉 (200g)
Vendor:Regular price RM18.90Regular priceUnit price per -
Berkcious Probiotic White Pork - Lean Meat Shabu-Shabu / 益生白猪-涮涮瘦肉 (200g)
Vendor:Regular price RM14.90Regular priceUnit price per -
HRD Local Pork Rolls / 本地猪肉卷 - 300g
Vendor:Regular price RM16.50Regular priceUnit price per -
GinGyu Aus Beef Shabu-Shabu / 澳洲牛肉涮涮肉 (170-200g)
Vendor:Regular price RM22.50Regular priceUnit price per -
Aussie Aus Lambi Shabu-Shabu / 澳洲羊肉涮涮肉 (150g+-)
Vendor:Regular price RM19.90Regular priceUnit price per -
AQINA Organic Kampung Chicken Breast (300-350g)
Vendor:Regular price RM13.50Regular priceUnit price per
Storing and Handling Meat, Chicken & Poultry
Handling meat
Wash your hands frequently when preparing any type of meat, fish, or poultry. Bacteria can quickly spread between your hands and meat. Always wash your hands with soap and water for at least 20 seconds before and after handling meat, whether it’s raw or cooked.
Because bacteria can spread easily, prepare the meat on a surface that’s separate from all other cooking materials. Keep vegetables and other ingredients away from meat, especially if you aren’t cooking them together in the same dish.
Try to use separate cutting boards, clean all cooking utensils after they touch raw meat, and use different utensils to serve food after you’ve prepared it.
Storing meat
Uncured, raw meat generally lasts safely for around three days in the refrigerator. If you plan to keep uncooked meat longer, freezing it is your best bet. Seal the meat in an airtight package before freezing. Then, it can usually be frozen for at least several months.
Safe freezing and refrigeration time also depends on the storage temperature. Keep your freezer as close to 0°F (-17.8°C) as possible. This helps retain nutrients and keep food fresh. Keep your refrigerator at around 34°F (1.1°C), just above freezing, to effectively prolong the shelf life of foods.
Cooking temperature and food safety
Cooking temperature affects both the taste and safety of food.
The rare to well-done spectrum refers to the temperature at the center of the meat, which is best checked using a meat thermometer. These can be found at kitchen supply stores and in most grocery stores. Typical cooking temperatures are:
rare: 120–125°F (48.9–51.7°C)medium: 140–145°F (60–62.8°C)well-done: 165°F (73.9°C) or higher
From a safety perspective, hotter temperatures at the center of the meat are safer. However, safe cooking temperatures vary for different types of meat.
Safe cooking temperatures for different meats are:
Poultry: 165°F (73.9°C) for whole or ground poultry. Poultry should never be eaten rare. Undercooked poultry can spread salmonella and other diseases. You should always cook it thoroughly.
Ground meats: 160°F (71.1°C) for ground meats such as beef, pork, and lamb. While whole cuts of meat typically have most bacteria on their surfaces, ground meats may have bacteria mixed throughout. Therefore, they must be cooked to a higher temperature than whole cuts of meat.
Whole meat: 145°F (62.8°C), and the meat should be allowed to rest for at least three minutes before eating. The resting time gives the heat more time to kill any bacteria.
Pork should always be cooked to at least the high end of medium because it can carry potentially dangerous worms and parasites.Beef has a wider safety range, but lovers of rare meat are safer sticking to steaks, roasts, and chops.
Fin fish: 145°F (62.8°C) or until the flesh is opaque and separates easily.