Sashi Dry Aged Côte de Boeuf
A 30-day dry-aged bone-in ribeye steak from the Sashi series — grass-fed Finnish Ayrshire beef, produced by JN Meat International. JN Meat won the World Steak Challenge in 2018, 2019, and 2021, making it three consecutive titles. The winning steaks were all Finnish grass-fed Ayrshire, and the judges consistently cited the marbling, tenderness, and lingering depth of flavour as what set them apart from the field.
"Sashi" is the Japanese word for marbling, and it is used here as a quality designation rather than a breed name. After slaughter, each cut is assessed for its level of intramuscular fat, and only steaks that meet the required standard carry the Sashi name. The marbling in Sashi beef is exceptional for a European grass-fed breed — significantly higher than you would expect from conventional cattle, and the reason the eating experience is so different. The fat is distributed in fine veins throughout the muscle tissue, which melt during cooking to produce exceptionally tender, juicy meat with a clean, buttery richness.
The cattle are Scottish Ayrshire, raised on grass in Finland and supplied by Atria Finland. The beef is dry-aged for 30 days to concentrate flavour and further tenderise the meat, then cut in the UK and blast frozen to −28°C. The bone is French-trimmed.
Producer: JN Meat International, Denmark. Finnish grass-fed Ayrshire beef supplied by Atria Finland. Cut in the UK.
Ingredients: Beef (bone-in ribeye)
Storage: Store frozen. Defrost in the refrigerator for 24–36 hours before cooking. Once defrosted, use within 2 days. Do not refreeze.
Net: 800g±
A 30-day dry-aged bone-in ribeye steak from the Sashi series — grass-fed Finnish Ayrshire beef, produced by JN Meat International. JN Meat won the World Steak Challenge in 2018, 2019, and 2021, making it three consecutive titles. The winning steaks were all Finnish grass-fed Ayrshire, and the judges consistently cited the marbling, tenderness, and lingering depth of flavour as what set them apart from the field.
"Sashi" is the Japanese word for marbling, and it is used here as a quality designation rather than a breed name. After slaughter, each cut is assessed for its level of intramuscular fat, and only steaks that meet the required standard carry the Sashi name. The marbling in Sashi beef is exceptional for a European grass-fed breed — significantly higher than you would expect from conventional cattle, and the reason the eating experience is so different. The fat is distributed in fine veins throughout the muscle tissue, which melt during cooking to produce exceptionally tender, juicy meat with a clean, buttery richness.
The cattle are Scottish Ayrshire, raised on grass in Finland and supplied by Atria Finland. The beef is dry-aged for 30 days to concentrate flavour and further tenderise the meat, then cut in the UK and blast frozen to −28°C. The bone is French-trimmed.
Producer: JN Meat International, Denmark. Finnish grass-fed Ayrshire beef supplied by Atria Finland. Cut in the UK.
Ingredients: Beef (bone-in ribeye)
Storage: Store frozen. Defrost in the refrigerator for 24–36 hours before cooking. Once defrosted, use within 2 days. Do not refreeze.
Net: 800g±
Description
A 30-day dry-aged bone-in ribeye steak from the Sashi series — grass-fed Finnish Ayrshire beef, produced by JN Meat International. JN Meat won the World Steak Challenge in 2018, 2019, and 2021, making it three consecutive titles. The winning steaks were all Finnish grass-fed Ayrshire, and the judges consistently cited the marbling, tenderness, and lingering depth of flavour as what set them apart from the field.
"Sashi" is the Japanese word for marbling, and it is used here as a quality designation rather than a breed name. After slaughter, each cut is assessed for its level of intramuscular fat, and only steaks that meet the required standard carry the Sashi name. The marbling in Sashi beef is exceptional for a European grass-fed breed — significantly higher than you would expect from conventional cattle, and the reason the eating experience is so different. The fat is distributed in fine veins throughout the muscle tissue, which melt during cooking to produce exceptionally tender, juicy meat with a clean, buttery richness.
The cattle are Scottish Ayrshire, raised on grass in Finland and supplied by Atria Finland. The beef is dry-aged for 30 days to concentrate flavour and further tenderise the meat, then cut in the UK and blast frozen to −28°C. The bone is French-trimmed.
Producer: JN Meat International, Denmark. Finnish grass-fed Ayrshire beef supplied by Atria Finland. Cut in the UK.
Ingredients: Beef (bone-in ribeye)
Storage: Store frozen. Defrost in the refrigerator for 24–36 hours before cooking. Once defrosted, use within 2 days. Do not refreeze.
Net: 800g±
