RPRU beef price list
Farm Right Place Rise Up Co., Ltd · local Cambodian beef from Bannon, Battambang · October 2026 · 60 cuts, $4.25–$10.00/kg
RPRU raises and processes its own cattle in Battambang and sells chilled, dry-aged beef cut to Australian butcher specs. Their sheet is in Khmer with Australian cut names. Below is the same list with the names you know, what each cut is good for, and the price.
How to order
- Message Tith on Telegram (English is fine). Siem Reap branch, Svay Dangkum. Phone 086 566 866.
- Quote the code (e.g. 2243 for ribeye). These are the standard Australian (AUS-MEAT) cut numbers, so the code names the exact cut.
- These are their restaurant and hotel (HORECA) prices, read as per kg. Ask about minimum weight, whole-piece vs. cut steaks, and delivery.
All cuts
| Cut | Code | Price | |
|---|---|---|---|
| Tenderloin · 2160Fillet mignon, filetGrill, roast. Leanest, most tender. | 2160 | $10.00/kg | p7 |
| Striploin (3-rib) · 2140New York strip, sirloin steak (UK), entrecôteGrill, roast, yakiniku. Fat cap on one side. | 2140 | $10.00/kg | p7 |
| Cube roll (7-rib) · 2243Boneless ribeye, scotch filletGrill, roast, yakiniku. The classic fatty steak. | 2243 | $10.00/kg | p7 |
| Rib cap · 2470Spinalis dorsi, ribeye capGrill, roast, thin slice. The fattiest, most tender part of the ribeye, here cheaper than the ribeye. | 2470 | $7.25/kg | p18 |
| Chuck eye roll · 2268Zabuton, Denver / chuck eye steakGrill, roast, yakiniku. Marbled 'poor man's ribeye'. | 2268 | $9.50/kg | p7 |
| Oyster blade · 2303Flat iron, top bladeGrill, roast, stir fry, stew, hot pot. Cut out the centre sinew for flat iron steaks. | 2303 | $10.00/kg | p9 |
| Rump · 2090Top sirloin, rump steakGrill, roast, stir fry, stew, hot pot. | 2090 | $9.00/kg | p6 |
| Sirloin butt · 2081Top sirloin + tri-tip areaGrill, roast, stir fry, stew, hot pot. No price on the sheet — ask. | 2081 | ask | p6 |
| Bottom sirloin · 2130Tri-tip / bottom sirloin flapGrill, roast, stir fry, stew, hot pot. No price on the sheet — ask. | 2130 | ask | p6 |
| Short loin (bone in) · 1552T-bone / porterhouse sectionGrill, roast. Ask them to cut T-bones. No price on the sheet — ask. | 1552 | ask | p6 |
| Ribs, prepared (bone in, 6-rib) · 1601Prime rib, standing rib roast, bone-in ribeyeGrill, roast, slow cook. Bone-in ribeye for less than the boneless. | 1601 | $7.25/kg | p17 |
| Short ribs (4–5 rib) · 1689/1690Beef short ribs, flankenGrill, roast, slow cook, Korean BBQ. | 1689/1690 | $7.25/kg | p17 |
| Chuck short ribs · 1631Chuck ribsGrill, roast, slow cook. Best braised or smoked. | 1631 | $7.25/kg | p17 |
| Back ribs · 1697Beef back ribs, dino ribs (rib-eye bones)Grill, BBQ. | 1697 | $7.25/kg | p18 |
| Spare ribs · 1695Beef spare ribsGrill, BBQ. Cheapest item on the list; mostly bone, good for broth too. | 1695 | $4.25/kg | p17 |
| Intercostals · 2430Rib fingers, rib meat stripsGrill, roast, stir fry, stew, yakiniku. Fatty strips from between the ribs. | 2430 | $7.25/kg | p12 |
| Short ribs meat (boneless) · 2465Boneless short ribGrill, roast, hot pot, yakiniku. Well-marbled. | 2465 | $7.75/kg | p11 |
| Rib meat square (4-rib) · 2650Boneless rib meatGrill, roast, hot pot, yakiniku. | 2650 | $7.75/kg | p11 |
| Chuck rib meat · 2640Boneless chuck rib / chuck flapGrill, roast, hot pot, yakiniku. | 2640 | $7.75/kg | p11 |
| Chuck rib meat (on the bone side) · 1696Chuck rib plateGrill, roast, combi oven. | 1696 | $7.25/kg | p18 |
| Chuck meat square · 2645Chuck rib meat blockGrill, roast, combi oven. | 2645 | $7.25/kg | p18 |
| Rib blade meat · 2208Lifter meatStir fry, stew, sous-vide dice. | 2208 | $7.75/kg | p11 |
| Brisket (13-rib, bone in) · 2323Whole brisket with bonesRoast, stir fry, stew, yakiniku, combi oven. Low-and-slow. | 2323 | $8.00/kg | p13 |
| Brisket point end (6-rib) · 2332Brisket point / deckleRoast, stir fry, stew, yakiniku. The fattier brisket half. | 2332 | $8.00/kg | p13 |
| Brisket navel end (6-rib) · 2342Brisket flat / navelRoast, stir fry, stew, yakiniku. | 2342 | $8.00/kg | p13 |
| Brisket point (bone in) · 1674Brisket on the sternumGrill, roast, stir fry, yakiniku. | 1674 | $8.00/kg | p12 |
| Brisket navel plate · 2473Navel / plate (pastrami cut)Grill, roast, stir fry, yakiniku, combi oven. | 2473 | $8.00/kg | p12 |
| Short plate (5-rib) · 2346Plate / belly beef (shabu, pastrami)Grill, hot pot, yakiniku. Fatty — great for shabu or thin slices. | 2346 | $7.50/kg | p13 |
| Flank steak · 2210FlankGrill, roast, hot pot, yakiniku. Slice across the grain. | 2210 | $9.50/kg | p15 |
| Thin flank · 2200Flank (whole)Grill, stir fry, stew. | 2200 | $9.00/kg | p15 |
| Flank plate steak tip · 2207Bavette tip, flap meatGrill, roast, stir fry, yakiniku. | 2207 | $9.00/kg | p15 |
| External flank plate · 2204BavetteGrill, roast, stir fry, yakiniku. | 2204 | $9.00/kg | p15 |
| Internal flank plate · 2203Flap meat, sirloin flapGrill, roast, stir fry, yakiniku. | 2203 | $9.00/kg | p16 |
| Inside skirt · 2205Inside skirt steakGrill, stir fry, yakiniku. | 2205 | $9.00/kg | p16 |
| Thin skirt · 2190Outside skirt, fajita steakGrill, stir fry, yakiniku. Very fast, very hot. | 2190 | $9.00/kg | p16 |
| Thick skirt · 2180Hanger steak, hanging tender, ongletGrill, stir fry, stew. One per animal — ask early. | 2180 | $9.00/kg | p16 |
| Chuck crest · 2278Hump / neck crest fatGrill, stir fry, yakiniku. Heavily marbled; on local zebu cattle this is the hump. | 2278 | $9.50/kg | p10 |
| Chuck roll (4-rib) · 2276Chuck rollGrill, roast, yakiniku, thin slice. | 2276 | $9.50/kg | p8 |
| Chuck (4-rib) · 2261Chuck, wholeStir fry, stew, thin slice. Pot roast, mince. | 2261 | $9.00/kg | p8 |
| Chuck and blade (5-rib) · 2250Chuck + shoulder bladeStir fry, stew, combi oven, yakiniku. No price on the sheet — ask. | 2250 | ask | p8 |
| Chuck roll plate · 2288Chuck flapGrill, roast, stir fry, hot pot, yakiniku, thin slice. | 2288 | $9.00/kg | p10 |
| Chuck pieces · 2267Chuck stripsGrill, roast, stir fry, hot pot, yakiniku, thin slice. | 2267 | $9.00/kg | p10 |
| Chuck rib side (rib 1–5) · 2279Chuck rib sideGrill, roast, stir fry, hot pot, yakiniku, thin slice. | 2279 | $9.00/kg | p10 |
| Blade · 2300Clod, shoulderEvery method on the sheet: grill, roast, stew, hot pot, sous vide. | 2300 | $9.00/kg | p8 |
| Bolar blade · 2302Shoulder clod (round part), pot roastGrill, roast, stir fry, stew, hot pot, yakiniku, sous vide. | 2302 | $9.00/kg | p9 |
| Blade undercut · 2304Under bladeGrill, roast, stir fry, stew, hot pot, yakiniku, sous vide. | 2304 | $9.00/kg | p9 |
| Chuck tender · 2310Mock tenderGrill, roast, stir fry, stew. Looks like tenderloin; it is not — braise it. | 2310 | $9.25/kg | p12 |
| Neck (boneless) · 2280NeckStir fry, stew. Slow cook or mince. | 2280 | $7.00/kg | p9 |
| Topside, cap off · 2001Top round, silverside (UK: topside)Grill, roast, stir fry, hot pot, yakiniku, thin slice. Lean. | 2001 | $9.00/kg | p4 |
| Outside flat · 2050Bottom round flat, silversideGrill, roast, stir fry, stew. Lean; good for jerky. | 2050 | $9.00/kg | p4 |
| Eye round · 2040Eye of roundGrill, stir fry, stew, hot pot, yakiniku, cold roast slices. Very lean. | 2040 | $9.00/kg | p4 |
| Heel muscle · 2364Heel of roundRoast, stir fry, stew, sous vide. Collagen-rich — braise. | 2364 | $9.00/kg | p4 |
| Knuckle · 2070Sirloin tip, round tipGrill, stew, hot pot, yakiniku, cold roast slices. | 2070 | $9.00/kg | p5 |
| Eye of knuckle · 2067Centre of sirloin tipGrill, stew, hot pot, yakiniku, cold roast slices. | 2067 | $9.00/kg | p5 |
| Knuckle cover · 2068Sirloin tip sideGrill, stew, hot pot, yakiniku, cold roast slices. | 2068 | $9.00/kg | p5 |
| Knuckle undercut · 2069Sirloin tip, lowerGrill, stew, hot pot, yakiniku, cold roast slices. | 2069 | $9.00/kg | p5 |
| Shin, forequarter (bone in) · 1682Fore shank, osso bucoRoast, stew. Marrow bone in the middle. | 1682 | $7.50/kg | p14 |
| Arm-bone shin (bone in) · 1685Fore shank with arm boneRoast, stew. Marrow + collagen. | 1685 | $7.50/kg | p14 |
| Shank, hindquarter (bone in) · 1683Hind shank, osso bucoRoast, stir fry, stew. Marrow bone in the middle. | 1683 | $7.50/kg | p14 |
| Shin / shank (boneless) · 2360F/HGravy beef, boneless shankSlow cook, soup, stew. Gelatin-rich. | 2360F/H | $9.00/kg | p14 |
Typed by hand from the PDF. If they differ, the PDF is right. Original price list PDF (18 pages, Khmer/English), shared by RPRU for this guide. Reader tip: Angkor Supplies.
Cooking methods on the sheet (the icons, in English)
- Grill GRL — steaks at least 21 mm thick; pan, grill or BBQ
- Roast RST — oven 200 °C (prime cuts) or 160 °C (blade, round); 15–35 min per 500 g; rest 10 min
- Stir fry SFR — strips about 10 mm × 75 mm, hot pan, small batches
- Casserole / stew CASS — 20 mm cubes, covered in liquid, low heat about 2 hours
- Shabu shabu / hot pot SSB — slices 1.5–2 mm, dipped in boiling broth
- Yakiniku YAK — slices 4 mm, over charcoal or gas
- Thin slice TSL — 2 mm slices for dry cooking
- Corned CRN — cured, then slow wet cook at 85–90 °C for 2–4 hours
- Combi oven roast RSC — 80 °C combi mode until 65 °C inside
- Cold roast, thin RC2 — roast, chill, slice 2 mm across the grain
- Cold roast, thick RCT — roast, chill, slice 10 mm across the grain
- Sous-vide dice SVD — 21 mm cubes, 3 hours at 62.5 °C, then into a mild stock
From RPRU's cooking guide (pages 1–3), based on Australian MSA grading.