Thai beef. Carefully selected.
From a trusted family farm, dry-aged for 46 days, then selected by us for your table.
Sontose Beefy
A name we created for the beef
Sontose Beefy is our name for the Thai beef we choose from a trusted family farm. The farm looks after the full dry-ageing process — selection, ageing and careful care. Barasta does not dry-age the beef ourselves; we choose only the best cuts and grades that are right to serve.
Dry-aged with care
Dry-ageing is not a marketing word. The farm we trust looks after whole cuts 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.
The cuts we select are dry-aged for 46 days. That gives them a clear, deeper flavour while keeping them easy to order for an ordinary meal.
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.
Ask us what is available today.
If you want a specific dry-aged cut held for the evening, message us in the morning.