We know the animal it came from.
Most steak restaurants buy boxed beef from an importer. We raise ours, age it here, and hang it where you can see it.
Sontose Beefy
Our own farm, our own name
Sontose Beefy is the name our cattle are raised under. They are Thai grain-fed cattle — khun beef — fattened naturally rather than pushed. Because the animal never passes through an importer, a wholesaler and a distributor before it reaches our grill, a dry-aged rib-eye here costs ฿670 instead of what you would pay in town.
What the chiller actually does
Dry-ageing is not a marketing word. Whole cuts hang in a chiller held at a steady low temperature and humidity. Two things happen. Water evaporates, so what is left tastes more of itself. And the enzymes already in the muscle slowly break down the connective tissue, so it eats softer. A hard crust forms on the outside, and we trim that away — which is part of why aged beef costs more than fresh beef from the same animal.
We stop at 46 days. Longer and the flavour turns sharp in a way most people do not enjoy on a Tuesday night.
Which part of the animal you are eating
Dry-aged, 46 days
From the rib, the most marbled part of the animal.
The long muscle inside the back that does almost no work — which is why it is so soft.
The rump cap, with the fat layer left on the top.
The cap muscle that sits over the rib. Only a small piece per animal.
Fresh, not aged
Rib. Fat runs through the muscle so it stays juicy.
The back strip. Leaner, firmer, a clean band of fat on the edge.
Inside the back. The softest cut we serve.
Two muscles either side of one bone — striploin and tenderloin together.
How you want it cooked
For dry-aged cuts we suggest rare to medium. The ageing has already softened the meat; cooking it further tightens it again.
We are also a butcher counter
The same beef, frozen and packed, to cook at home. Fresh cuts: rib-eye, striploin, tenderloin, T-bone, marinated beef, marinated tenderloin and beef tendon balls. Dry-aged: rib-eye, tenderloin, picanha and cap rib. Prices depend on the cut and weight on the day — ask at the counter.
Come and look in the chiller.
Ask what is hanging today. If you want a specific cut held for the evening, message us in the morning.