Steak Delivery to Alabang, Muntinlupa, Las Piñas and Parañaque

Last updated: 29 August 2026.

The short answer. Daily Steak PH delivers premium frozen steak to Alabang, Muntinlupa, Las Piñas and Parañaque, the shortest of our Metro Manila runs from Silang, Cavite. There is no minimum spend, packs run ₱669 to ₱1,649, and this is the coverage area where our thinner quarter-inch cuts travel comfortably.

Of everywhere we deliver in Metro Manila, the south corridor is the shortest run. Alabang, Muntinlupa, Las Piñas and Parañaque sit at the near end of the metro from Silang, Cavite, which means your steak spends less time in a courier bag than it would going to almost anywhere else in Manila.

That is not a marketing line, it is just geography, and it has a practical consequence: this is the coverage area where you can order the delicate cuts without thinking too hard about it.

Why the south metro is our easiest Manila route

We dispatch from Silang. The run up through Cavite and into Muntinlupa is direct, and it avoids the long crawl across the metro that a delivery to Quezon City or Manila proper involves.

The number that matters in cold-chain delivery is minutes above freezing, not kilometres. A pack that leaves our freezer hard-frozen and reaches Alabang on a clean run arrives in materially better condition than the same pack sent from a Makati freezer through EDSA at 5pm. Distance is not the enemy. Traffic and heat are.

How we keep your steak cold from Silang to your door has the full method.

The areas we cover down here

• Muntinlupa: including Alabang, Ayala Alabang, Filinvest and the Susana Heights side.
• Las Piñas: BF Resort, Pilar Village, Almanza and the Alabang-Zapote Road corridor.
• Parañaque: BF Homes, Merville, Better Living, Sucat and the Airport area.
• Taguig and BGC: just up the road, covered in our BGC and Makati guide.

If you are further north, we still deliver, and the full CALABARZON and Metro Manila area guide lays out the whole map.

The one area where the thin cuts travel freely

On our long routes we steer people toward thick cuts and cubes, because mass protects the frozen centre. Down here you do not need that hedge.

The quarter-inch Classic Porterhouse at ₱999 and Classic T-Bone at ₱949 are our thinnest and most heat-sensitive cuts, four cuts to a pack. They are also, per peso, two of the most interesting things we sell: bone-in, butter-aged USDA Angus. To Batangas we would tell you to take an insulated bag or pick something else. To Alabang they travel comfortably, which is exactly why they are worth watching for.

Availability, 29 August 2026: both bone-in cuts are sold out. The Classic Gold Ribeye, Classic Giant Ribeye, Prime Meltique Giant Ribeye and all four Saikoro packs are in stock. Message us and we will tell you when the Porterhouse and T-Bone are back.

The thin slice is a feature, incidentally, not a compromise. A quarter-inch cut cooks in about a minute a side and gives you a crust-to-interior ratio you cannot get from a thick steak. How to cook a porterhouse at home and how to cook a T-bone cover the timing, which is genuinely different from cooking a fat ribeye.

No Manila-only minimum

The usual structure for delivering into Metro Manila is a minimum spend, often ₱2,000 for free delivery or ₱3,000 to ₱4,000 before a shop will dispatch. We do not have one, here or anywhere.

Packs run ₱669 to ₱1,649. One pack is a real order. You shoulder the Lalamove or Grab fee, which is quoted with your order rather than folded invisibly into the pack price, and on the south metro run that fee is about as low as our Manila deliveries get.

What to order today

Feeding two on a weeknight. Foodlabo Saikoro Steak 500g at ₱669, which is 30 to 35 cubes. Fast, minimal smoke, no carving. For a full dish, beef salpicao made with wagyu cubes.

A proper Friday steak. Classic Giant Ribeye at ₱1,599, two thick cuts at 1 to 1.5 inches, reverse-seared. Or the Classic Gold Ribeye at the same price for four half-inch slices if you would rather have more pieces than more thickness.

Feeding a table. Two packs and a side. There is no minimum, but there is also no penalty for a bigger basket, and the courier fee is the same whether you order one pack or four.

Stock moves week to week, so check the shop before you plan around a particular cut.

Ordering and timing

Order at least a day ahead so we can prep and book a slot. For the south metro we can sometimes work with less notice, so if you are in a bind, message us and ask rather than assuming the answer is no.

Build the basket, copy the order summary, paste it into Messenger. We confirm cuts, slot and courier fee before payment. GCash or BPI transfer, no COD.

When it lands

Into the freezer unless you are cooking that night. Frozen and vacuum-sealed, our cuts keep well for around 2 to 3 months in a home freezer. Thaw overnight in the fridge in the sealed pack, never on the counter, never in warm water. How to thaw frozen steak the right way explains what warm thawing costs you.

Browse the range or message us to order. Delivered cold to Alabang, Muntinlupa, Las Piñas and Parañaque, with no minimum spend.