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Shopping Guide

1. How to Shop Online?
   • Step 1: Select products.
   • Step 2: Make online payment or bank transfer.
   • Step 3: Customer service will confirm the order and delivery date with the customer.
   • Step 4: The customer checks and accepts the goods on the delivery day.
2. Can I Buy at Your Company?
   • Our company has a showroom in Kwai Hing. You are welcome to visit and make your selection. For inquiries, please call/WhatsApp 6625 0343.
   • Address: Unit A5, 3rd Floor, Shing Mei Industrial Building, 29 Kwai Wing Road, Kwai Chung. Opening hours: 10:00 - 19:00.
3. Free Delivery Service?
   • Customers who spend over $500 are eligible for free delivery, limited to one delivery address per order.
4. When Will the Goods Be Delivered?
   • For general goods, if the order is confirmed and payment is made before 12:00 on weekdays and before 11:30 on Saturdays (excluding Sundays and holidays), the goods will be delivered to the customer - designated location on the next working day of the delivery schedule. The driver will call the customer 1 - 2 hours in advance on the delivery day. If the goods need to be cut as required, it will take at least 1 - 2 additional working days.
   • For oysters and sashimi, they are usually delivered within 2 - 4 working days. Pre - orders are welcome, and the customer service will contact you for confirmation.
5. Delivery Schedule?
   • Please refer to the .
6. How to Pay?
   • Online payment: Paypal, Payme, FPS (Faster Payment System) or bank transfer.
   • OCBC WING HANG # 035 - 804 - 783707 - 831
   • HSBC # 747 - 109437 - 838
   • FPS Identification Code 9222225 (7 - DIGIT)
7. How to Handle Oysters and Shellfish?
   • For fresh oysters, shellfish and sashimi to be consumed on the same day, immediately put them in the refrigerator compartment at 0 - 4 °C after receiving the goods. It is recommended that customers soak them in ice water for a few minutes and clean the microorganisms and bacteria on the surface of oysters and shellfish before consumption. If they cannot be consumed immediately, store the oysters and shellfish in the refrigerator's fresh - keeping compartment (0 - 4 °C) and cover them with a wet towel.
8. How Long Can Oysters Be Stored?
   • Store the oysters in the refrigerator's fresh - keeping compartment (0 - 4 °C) and cover them with a wet towel. They can be stored for no more than 5 days.
9. How to Handle Frozen Sashimi?
   • Put the frozen sashimi and food in the refrigerator compartment at - 18 °C or below. Thaw it in the refrigerator compartment at 0 - 4 °C the night before consumption. It is not recommended to thaw it at room temperature.
10. How to Store Sliced Chilled Meat?
    • If it is to be consumed within 3 - 5 days, it can be stored in the refrigerator compartment at 0 - 4 °C. Otherwise, it is recommended to put it in the refrigerator compartment at - 18 °C or below. Thaw it in the refrigerator compartment at 0 - 4 °C the night before consumption.
11. How Long Can Whole Chilled Meat Be Stored?
    • In a household refrigerator, it is recommended to store it for no more than 14 days.
12. How Long Can Sliced Chilled Meat Be Stored?
    • In a household refrigerator, it can be stored for 3 - 5 days.
13. How to Store Frozen Meat?
    • Depending on the product, it can usually be stored for 12 - 24 months at - 18 °C or below. In a household refrigerator, it is recommended to consume it within 1 - 2 months.
14. How Heavy Is a Piece of Steak Usually Cut?
    • Due to different personal tastes and cooking methods, it is usually 250g, 8oz, 10oz or 3/4 - inch and 1 - inch thick.
15. How to Handle Returns or Refunds?
    • Please refer to the .
16. How Much Do I Need to Spend to Earn 1 Point?
    • You can earn 1 point for every $50 spent.

Sher Wagyu Knowledge

1. Which ribs are used by the inspector to check and determine the M - grade of Sher Wagyu?
   • The 12th to 13th ribs, which are located between the sirloin and the rib - eye. The inspector will check the intramuscular fat percentage of the meat on the 12th to 13th ribs.
2. Are the inspectors who grade Sher Wagyu from the abattoir or appointed by the government?
   • There is a government agency in Australia called AusMeat. AusMeat will appoint and accredit these inspectors.
3. How old is Sher Wagyu usually before being slaughtered?
   • 30 - 33 months old.
4. How big is Sher Wagyu usually before being slaughtered?
   • It weighs 700 - 800kg.
5. How much usable meat is there from slaughtering one Sher Wagyu?
   • The carcass of Wagyu weighs 400 - 450kg, and the usable meat is 250kg (excluding bones and fat). Among them, the sirloin, rib - eye and tenderloin add up to 30kg.