Collection: Meat
Premium French meat and poultry from Huguenin, the independent meat house in Rungis that supplies some of France's finest restaurants. Beef, veal, lamb, pork and poultry are selected, matured and cut by Huguenin's own butchers, then delivered fresh in Hong Kong. All animals are hormone-free, GMO-free and raised using traditional French farming methods. Pre-order for Tuesday or Friday delivery.
fresh meat to pre-order
- Order by Tuesday 5PM → next Tuesday delivery
- Order by Friday 5PM → next Friday delivery
Next Fresh Delivery
- Next Delivery → —
- Order Deadline → —
need it sooner?
Order from our frozen selection, available for next day delivery (Mon to Fri).
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Vendor:Plantin Kaviari
Frozen Diced Beef for Stew
1kgRegular price HK$370.00Regular priceSale price HK$370.00 -
Vendor:Plantin Kaviari
Frozen Beef Tartare
200gRegular price HK$120.00Regular priceSale price HK$120.00 -
Vendor:Huguenin
Frozen Lamb Shoulder Boneless
1.2kgRegular price HK$630.00Regular priceSale price HK$630.00 -
Vendor:Huguenin
Frozen Pork Spare Ribs
1kgRegular price HK$250.00Regular priceSale price HK$250.00 -
Vendor:HugueninFrozen Pork Tenderloin
500gRegular price HK$210.00Regular priceSale price HK$210.00 -
Vendor:Plantin Kaviari
Frozen Pork Chop
2 x 200gRegular price HK$110.00Regular priceSale price HK$110.00 -
Vendor:Plantin KaviariFrozen Veal Osso-bucco
2 x 320gRegular price HK$270.00Regular priceSale price HK$270.00 -
Vendor:Plantin Kaviari
Frozen Veal Escalope
2 x 180gRegular price HK$180.00Regular priceSale price HK$180.00 -
Vendor:Plantin KaviariFrozen Diced Veal for Stew
1kgRegular price HK$380.00Regular priceSale price HK$380.00 -
Vendor:Plantin Kaviari
Frozen Whole Rabbit
1.2-1.6kgRegular price HK$305.00Regular priceSale price HK$305.00 -
Vendor:Plantin Kaviari
Frozen Beef & Lamb Merguez
10 pieces (0.8kg)Regular price HK$195.00Regular priceSale price HK$195.00 -
Vendor:Plantin Kaviari
Frozen Pork Chipolata Sausages
11 pieces (0.8kg)Regular price HK$170.00Regular priceSale price HK$170.00
Buying Guide
How to Pan-Sear Beef, Like a Chef
For pan-searing, chefs often favour ribeye steak and beef tenderloin fillet. Both are naturally tender, but they offer very different eating experiences: ribeye brings richness and marbling, while tenderloin is prized for its exceptionally delicate texture.