RIMPING BEEF

We've dry aged our beef to perfection since 2007

Dry-aged beef has long been popular in many countries around the world, and in Thailand, it has only recently started to gain widespread attention. Over the past few years, weve seen growing interest in dry-aged meat among chefs and food lovers. However, Rimping actually began producing dry-aged beef as early as 2007, making us one of the first pioneers in Thailand to introduce this process. At that time, almost no one in the country was doing it.

At Rimping, weve always believed that something good can be made even betterfor the benefit of our customers. Thats why we decided to invest in dry aging by building our own aging room, where we age whole beef carcasses until they reach optimal maturity. From there, our skilled butchers trim and prepare the cuts for sale, giving rise to what is now known as Rimping Beef.

Creating the perfect dry-aged beef requires meticulous care throughout the entire process. The meat must be closely monitored and nurtured daily as it undergoes subtle changes. We patiently wait for weeks, sometimes more than a month for the beef to develop its best flavor and texture. During this process, the meat loses moisture, resulting in intensified flavor, but also reduced weight. This trade-off is part of what makes dry-aged beef so special.

All of these elementsfrom the careful aging to the expert craftsmanshipstem from our deep commitment to quality. At Rimping, we are proud to offer our customers an exceptional culinary experience built on trust, passion, and years of dedication.

A PURSUIT OF OUALITY

ITS NOT JUST BEEF, ITS RIMPING BEEF

We dry age the beef by hanging them in a temperature and humidity controlled room

for about 4 weeks.

The natural enzymes break down proteins and connective muscle tissue transforming them into Amino Acids which enhance the natural flavor and increase tenderness.

When fat is heated and melted, it lubricates the muscle fibers that keeps the beef moist and naturally flavorful. The more fat, the more

flavor.

IT'S WORTH THE EFFORT

Rimping Dry Aged Beef is costly and time consuming since the beef loses around 5% - 20% of its water content,resulting in more concentrated flavor.However, the moisture loss occurs in the outer layers of the meat, is caused the dark color skin some of which gets shrunken that they must be trimmed before cooking.