Low-temperature cooking

The protein contained in meat coagulates above 140°F. When the protein coagulates, the water is removed from the meat and it becomes firm. Low temperature cooking heats slowly over time between 122°F and 194°. This will help make the meat tender and juicy.

At Rintei, roast beef and roast pork are cooked at low temperatures. The temperature and time change depending on the type and size of the meat, as well as your preference. For example, Rintei's roast beef is cooked at 134°F for 3 hours. It is difficult to cook at low temperatures for a long time at home.

At Rintei, we always make high-quality roast beef using a special low-temperature cooker.
Enjoy the professional taste that you can't taste at home at Rintei.