Halal steaks, burger patties and dry-aged beef portioned to spec for steakhouses, burger bars and hotel grills.
Rimba Butchery portions imported halal beef and lamb from Australia and New Zealand at a chilled plant in Subang Jaya. Primals are cut into steaks, trimmed for roasting or minced into burger patties at the weights and fat ratios a kitchen specifies. A dry-ageing room holds bone-in ribeye and striploin for 21 to 45 days.
Customers are steakhouses, burger bars, hotel grill rooms and banquet kitchens in the Klang Valley and Seremban, with frozen orders sent further afield. Every carton is labelled with cut, weight, packing date and source abattoir. Sales staff can run a cutting test with a kitchen before quoting.
Why kitchens choose Rimba Butchery & Portioning
- Portion weights and fat ratios set to your spec
- In-house dry-ageing from 21 to 45 days
- Next-day chilled delivery across the Klang Valley
Products & price guide
Grain-fed ribeye steaks
Australian beef portioned at 250 g or 300 g, vacuum packed.
RM 165 / kg
Dry-aged bone-in striploin
Aged 28 days in-house and cut to order.
RM 230 / kg
Burger patties
150 g or 180 g, 80/20 chuck and brisket blend.
RM 4.80 per piece
Frenched lamb rack
New Zealand lamb, 8 ribs per rack.
RM 140 / kg
Custom portioning
Your cuts, weights and fat trim, quoted after a cutting test.
Quote
Prices are indicative and set by the supplier. Confirm current pricing with them before ordering.
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