WHERE EVERY CELEBRATION BEGINS
Steakhouse cuts.
Your kitchen.
Traceable, chef-selected beef, pork and chicken from the team that supplies Manila's restaurant kitchens. Portioned, sealed and delivered frozen to your door.
- Chef-selected
- Traceable to source
- Delivered frozen
THE SIGNATURE CUT
Angus Beef Ribeye Steak Boneless – Choice Grade (300–330g)
View cut
JAPANESE A5 WAGYU
The ribeye,
at its highest grade.
A5 is the top of the Japanese grading system. Fine, snow-like marbling melts as it cooks, so every slice is rich, tender and buttery. Serve it in small portions, seared simply.
GRADEA5
CUT300–330g
PACKSkin-packed
THE CELEBRATION SHORTLIST
For the nights that matter
WHY RARE
The same cut, every time. No wet-market guesswork.
Chef-selected
The same cuts Rare supplies to hotel and restaurant kitchens, now portioned for home.
Traceable
Every pack is lot-coded, so you always know where your meat came from.
Sealed & frozen
Skin-packed or vacuum-sealed, then frozen to lock in freshness until you cook.
Cold-chain delivery
Packed in insulated boxes and delivered frozen across Metro Manila.
THE RARE STEAK GUIDE
Cook it like a steakhouse
- Thaw overnight in the chiller, never on the counter. Pat dry and salt well.
- Sear in a smoking-hot cast-iron pan. Flip once, when a deep crust forms.
- Baste with butter, garlic and thyme for the last minute.
- Rest for 5 minutes, then slice against the grain.
Doneness by core temperature
Rare50–52°C
Medium-rare55–57°C
Medium60–63°C
Medium-well65–68°C
Well done71°C+