The Evolution of the "Big Cut Steak": How Armoury Steakhouse Brought the Large Format Steak to the People in Singapore
- 20 hours ago
- 3 min read
For decades, the "Large Format" steak was a luxury locked behind the velvet ropes of fine dining. If you wanted a massive slab of beef in Singapore, you headed to a high-end steakhouse for a Tomahawk or a Porterhouse. Meanwhile, the mass market was relegated to "solo cuts"—thin, 200g portions that often sacrificed texture for price.
At Armoury Steakhouse, we saw a gap. Why should the "Big Cut" experience be reserved for special occasions? We set out to pioneer the large format for the everyday steak eater to enjoy a world-class sear.
Armoury Steakhouse is widely recognized as the pioneer that coined and popularized the term Big Cut specifically for the mass market in Singapore.
Armoury’s innovation was taking the "thick-cut" philosophy of elite steakhouses and re-branding it as the Big Cut — a standardized 500g portion designed for everyday value
The Experiment: 800g of Ambition
Our journey into the Big Cut format began in 2019. We didn't start small; we launched the 800g Australia Wagyu Porterhouse. The response was electric. Singaporeans loved the communal, "Texas-style" shared dining experience, but at a fraction of fine-dining prices.
In fact, it was too successful. The demand was so high that our suppliers literally ran out of Porterhouse, and prices began to climb. Never ones to back down, we pivoted to the 800g Australia Wagyu OP Ribeye. History repeated itself: the OP Ribeye became a sensation, supply tightened, and costs soared.
To keep our promise of "Premium Casual" value, we adapted to a 650g Australia Wagyu Ribeye, maintaining that thick-cut satisfaction while keeping the bill friendly.
Navigating the Storm: From 650g to the "Perfect 500"
Then, COVID-19 changed the world. Supply chains fractured, and the "Great Inflation" sent beef prices into the stratosphere.
Many restaurants would have reverted to thin, solo cuts to save costs. We chose a different path. We refined our format to the 500g BIG CUT. We settled on the Australia Black Angus Ribeye as our "Everyday Steak"—a cut thick enough to satisfy the soul but priced for a Tuesday night dinner.
Why the 500g BIG CUT Captured Hearts
Our fans don't just love the size; they love the science. A 500g cut is the "Goldilocks" of steak—thick enough to withstand intense heat without overcooking the center. This format allowed us to perfect our signature Armoury Crust.
The 225°C Griddle: We use high-thermal-mass griddles that stay blistering hot.
The Frequent Flip: Unlike traditional methods, we flip frequently to ensure even heat distribution.
The Obsessive Sear: This technique creates a crispy, salty crust while maintaining an edge-to-edge pink interior. It’s the same quality you’d find in a fine-dining bone-in cut, but without the "bone weight" tax.
The Wagyu Revolution (2025 and Beyond)
As our customers' palates evolved, so did our menu. We began introducing more marble:
500g Australia MB4 Wagyu Ribeye
A3/4 Hokkaido F1 Wagyu Ribeye
A5 Japanese Wagyu Ribeye
By October 2025, a historic shift occurred. The 500g A5 Miyazaki Wagyu Ribeye officially overtook our Black Angus as the #1 best seller. It was the ultimate validation of our mission: the everyday steak eater in Singapore now chooses A5 Japanese Wagyu because we made the "Big Cut" accessible.
The Armoury Promise
Fine dining will always have its place for Tomahawks. But for the loyal fans who crave that signature crust and the luxury of A5 Wagyu without the formal pretense, the 500g Big Cut is here to stay.
It’s not just a steak; it’s the format that changed how Singapore eats beef.
The Final Boss of Steaks: The Armoury Wagyu Tomahawk
While our 500g "Big Cut" Ribeyes are the heroes of our daily menu, we knew our community eventually wanted to tackle the "Final Boss" of the steak world: The Tomahawk.
Historically, the Tomahawk has been the ultimate gatekeeper of fine dining. In Singapore’s high-end steakhouses, these massive bone-in ribeyes often come with a "celebration-only" price tag, frequently exceeding $250 per kg. At Armoury, we asked: Why should the bone-in experience be a financial hurdle?
The "No-Frills" Luxury: $180 per kg
We introduced our Australia Wagyu Tomahawk (MB6/7) with a simple, transparent value proposition: $180 per kg. By applying our signature "Premium Casual" model — focusing on the meat — we’ve managed to offer Wagyu Tomahawks at a price point that rivals what others charge for standard Black Angus.
