SteakhouseSteakhouse
 

BEST STEAKHOUSES IN MARINA BAY SANDS

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 4 Oct 2021

 

A great juicy steak, grilled to perfection, paired with a glass of red wine is an exquisite meal for any meat lover. To be a true connoisseur, understanding the different cuts of meat will help you to take your meal to the next level.

 

Steak Cuts

 

Meat Cuts: Tender vs Tough

Before we get into popular steakhouse cuts, it is important to know the difference between tender cuts and tough cuts. These cuts, based on muscle fibres, fat content, and collagen, help determine the tastiness of the beef, pre and post cooking.

A simple way to tell the difference between the two would be to look at the source of the meat. Meat that comes from parts of the cow that don’t get much movement, or get the least exercise, are classified as tender cuts. The most popular tender cut, the tenderloin, is located in the middle of the back. Tougher meat from more active parts of the cow, such as the shoulders, legs, chest, and similar areas, are described as tough cuts. Shank, chuck, round, brisket, flanks, and plate are examples of tough cuts.

 

Steak cut

 

Meat Cuts: Primal Cuts

When it comes to beef cuts, the largest sections are known as primal beef cuts or ‘Primals’. There are about 8-9 primal cuts, which are broken down further into subprimals or secondary cuts. The individual roasts, steaks, and other cuts you find in retail stories are typically sliced and chopped from the subprimals. Depending on which country you’re in, the names (and number) of cuts will vary. For example, the ‘sirloin’ cut in the United States is known as ‘rump steak’ in the United Kingdom.

 

The Chuck

One of the largest primal cuts, the chuck, comes from the shoulder muscles. Though a little difficult to chew, the chuck meat is also fatty, making it flavourful and tender if cooked for longer. This makes it the ideal choice for sous vide, braised, and slow-cooked dishes. Chuck is also used to make ground beef, steaks, and roasts.

 

Ribeye Steak

 

The Ribs

Next up is one of the most tender parts – the ribs. Situated behind the chuck, the ribs combine great texture with amazing flavour, making it perfect for barbequed meat. It is also the source of some of the most expensive and loved cuts such as short ribs, prime rib, and ribeye steaks.

 

The Short Loin

Continuing on the tender cut trail, the section after the rib is known as loin primal or short loin. Some of the most popular and desirable cuts such as tenderloin, T-bone, filet mignon, striploin, and porterhouse, all come from this particular section.

 

Sirloin Steak

 

The Sirloin

Typically divided into two parts – top and bottom – the sirloin is less tender than the loin, but more flavourful due to the additional fat. The top part of the sirloin is the source of famous slow-cooked steaks and grilled steaks. The bottom part is usually divided into flaps or tips and prepared by roasting or barbequing.

 

The Flank Primal

Located directly under the loin, the flank primal is a tough cut with a coarse texture. Due to these characteristics, it is considered perfect for soaking up marinades. Flank steaks require grilling or braising to soften the meat.

 

Skirt steak

 

The Plate

Plate is located below the rib primal, around the belly, and houses the short ribs and the extremely flavourful skirt steak. Due to the coarse muscle fibres, the skirt steak does require more tenderising via grilling or marination.

 

The Round Primal

The final cut is the round primal, located at the back of the cow, which comprises the rump and its back legs. While it is mainly used for roasts, some part of the round is also sold as steaks, though chewier than loins and ribs.

 

Now that you’re a steak expert, it’s time to explore the best steak places in Singapore, located within Marina Bay Sands. Get ready for a unique, gastronomical journey.

 

CUT Prime Rib

 

CUT by Wolfgang Puck

If you are a true steak connoisseur, CUT by Wolfgang Puck should be on your must-visit list. This critically acclaimed steak restaurant is the only CUT restaurant in Asia and has numerous accolades to its name, including one Michelin star, TripAdvisor Best of the Best 2021 Award, and the Forbes Four Star Restaurant 2015-2021 Award.

Experience the finest range of beef selections - Australian Angus, Wagyu from Japan and the United States, and true Japanese A5 Wagyu from Sendai Prefecture - grilled over charcoal and apple wood. Prime cuts of grilled and broiled meat are complemented perfectly by the house-made sauces and delectable sides, with produce sourced all the way from Southern California. CUT’s must-try dishes include the New York Sirloin (from S$92++) and the Rib Eye Steak (from S$99++).

If you love pairing wine with your steak, CUT’s extensive international list of over 500 outstanding wines is sure to satisfy your needs. For cocktail lovers, CUT’s hand-crafted cocktails are concocted with high quality spirits and are worth a try.

CUT by Wolfgang Puck is located at B1-71, The Shoppes.

 

Lavo steak

 

LAVO Italian Restaurant and Rooftop Bar

Awarded Tripadvisor – Traveller’s Choice 2021 and Wine & Dine Singapore’s One Star Award is LAVO – the perfect venue to take in the sights of the city while you cut into your perfectly marinated piece of medium rare steak. LAVO offers spectacular views of Singapore from the rooftop of Marina Bay Sands at 57 floors up, accompanied by an amazing selection of Italian-American food. The T-Bone (S$165++), Porterhouse (S$185++), and Bone-in Rib Eye (S$ 218++) are some of the must-try steaks from the grill at LAVO.

Other signature LAVO dishes include: The Meatball (S$39), a pound of ground Wagyu, veal and Italian sausage; Charred Octopus (S$32++), and of course, the decadent 20 Layer Chocolate Cake (S$28++). Their expansive outdoor terrace and bar offers a great setting for sipping on LAVO’S delicious hand-crafted cocktails.

Lavo is located at L57, Hotel Tower 1.

 

Spago Steak

 

Spago Dining Room by Wolfgang Puck

Another exquisite steak place by celebrity chef Wolfgang Puck is Spago Dining Room, located on the 57th floor of Marina Bay Sands. From the top of the iconic hotel, this steakhouse overlooks the Marina Bay area and offers spectacular views of the city skyline. Just like Wolfgang Puck’s other restaurants, Spago Dining Room has won numerous culinary accolades, including the Forbes Four Star Restaurant 2017 – 2021 Award and the Tripadvisor - Travellers' Choice 2021 Award.

Chef Wolfgang Puck’s signatures are guaranteed to satisfy steak lovers with their curated selection. Try the Rangers Valley Black Onyx Porterhouse (S$225++) or the USDA Prime New York Striploin (S$95++) and pair it with a glass of wine from their extensive wine and cocktail list.

Spago Dining Room by Wolfgang Puck is located at L57, Sands SkyPark, Hotel Tower 2.

 

Earn up to 10% instant Reward Dollars with your Sands Rewards membership when you dine at any of the restaurants mentioned in this article and redeem them at participating outlets. Sign up for your FREE Sands Rewards membership to also enjoy all-day parking benefits, exclusive members-only perks, and more! 

 

Local food set within Marina Bay Sands.

Rasapura Masters and Toast Box are your go-to stops for local food, whatever you're after. If you're at Rasapura Masters, take the chance to admire Digital Light Canvas – a digital art installation comprising over 400,000 LEDs. 

Kickstart your luxe vacation with Marina Bay Sands' Book Direct offer today! 

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