Vacuum-packed, refrigerated at low temperature　R

▲Even cured ham made by skilled artisans, which has a longer shelf life, is vacuum-packed after slicing at RÒU by T-HAM.

Third, most of the sliced meat in the store is vacuum-packed and refrigerated at low temperatures (around 0°C), helping to preserve the quality of the meat. Chen Yide also mentions that each individually packaged vacuum-sealed meat product weighs about 100g, so it can be consumed within a short period. Storing meat in the freezer for too long can diminish its flavor, and if any leftovers are frozen, they should ideally be eaten within a month to maintain taste. For those who confirm they’ll cook the meat the same evening, especially when buying large fresh cuts, the store uses supermarket-style packaging for added convenience.

Fourth, RÒU by T-HAM’s brand planning manager Lü Chenghui points out that the company assigns specialists to conduct weekly inspections of each store. These checks cover not just the overall environment, but also inventory, temperature, and packaging conditions. Internally, the RÒU by T-HAM team also performs daily post-closing environment checks. Chen Yide emphasizes that any vacuum-sealed meat packages that have been sliced and stored for more than five days are discarded and never repurposed. Even if the meat looks fine before the five-day mark, it will still be thrown out if there are any concerns.

Additionally, regarding meat storage, Chen Yide stresses the importance of following the storage conditions and expiration dates provided by the merchant.

▲A space designed much like a boutique.

▲The first floor sells meat, the second floor lets you enjoy delicious “meat.”

▲Taiwanese-style braised pork rice is also available here, elevated with the addition of pork cheek.

From the outside, RÒU by T-HAM doesn’t look like a “butcher shop.” Brand planning manager Lü Chenghui explained that the original vision was to allow people to buy good meat and eat good meat, aiming to make “buying meat fashionable.” The brand collaborated with a top design team to plan details including space, display, and brand packaging. The first-floor shop uses the highly meat-related concept of a “refrigerator” as the main design theme, incorporating a lot of wood, stone, and stainless steel elements, giving it the feel of a boutique. RÒU by T-HAM’s space has won accolades such as the Best Retail Space at the Asia Pacific Interior Design Awards by the International Interior Design Association, the iF Design Award in Germany, and the Red Dot Product Design Award.

As for the second floor, it brings the concept of “eating good meat” to life, showing visitors “how meat can actually be prepared this way.” The second-floor restaurant’s menu is brainstormed by the brand management team, T-HAM’s meat experts, the first-floor meat artisans, and the head chef, developing different menus based on seasonal variations and the characteristics of various meat cuts.

RÒU by T-HAM

Address: No. 326, Section 1, Dunhua South Road, Taipei City
Phone: First floor 02-2755-2606, Second floor 02-2755-2608