Sashi Dry Aged Rib Roast
A 30-day dry-aged bone-in rib roast from the Sashi series — two bones of grass-fed Finnish Ayrshire beef, produced by JN Meat International. This is the same rib-eye muscle as the Sashi côte de boeuf, but left as a full two-bone roasting joint rather than cut into individual steaks. The result is a centrepiece roast with all the marbling, depth of flavour, and tenderness that the Sashi name is known for, but with the advantages that come from roasting a larger piece of meat: more even cooking, better moisture retention, and a superior crust-to-interior ratio.
JN Meat won the World Steak Challenge in 2018, 2019, and 2021 — three consecutive titles, all with Finnish grass-fed Ayrshire beef. The judges consistently cited the marbling, tenderness, and lingering depth of flavour as what set Sashi apart.
"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 beef that meets the required standard carries 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. 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.
Producer: JN Meat International, Denmark. Finnish grass-fed Ayrshire beef supplied by Atria Finland. Cut in the UK.
Ingredients: Beef (bone-in rib roast)
Storage: Store frozen. Defrost in the refrigerator for 36–48 hours before cooking — a joint this size needs the full time. Once defrosted, use within 2 days. Do not refreeze.
Net: 1.45kg± (2-bone)
A 30-day dry-aged bone-in rib roast from the Sashi series — two bones of grass-fed Finnish Ayrshire beef, produced by JN Meat International. This is the same rib-eye muscle as the Sashi côte de boeuf, but left as a full two-bone roasting joint rather than cut into individual steaks. The result is a centrepiece roast with all the marbling, depth of flavour, and tenderness that the Sashi name is known for, but with the advantages that come from roasting a larger piece of meat: more even cooking, better moisture retention, and a superior crust-to-interior ratio.
JN Meat won the World Steak Challenge in 2018, 2019, and 2021 — three consecutive titles, all with Finnish grass-fed Ayrshire beef. The judges consistently cited the marbling, tenderness, and lingering depth of flavour as what set Sashi apart.
"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 beef that meets the required standard carries 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. 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.
Producer: JN Meat International, Denmark. Finnish grass-fed Ayrshire beef supplied by Atria Finland. Cut in the UK.
Ingredients: Beef (bone-in rib roast)
Storage: Store frozen. Defrost in the refrigerator for 36–48 hours before cooking — a joint this size needs the full time. Once defrosted, use within 2 days. Do not refreeze.
Net: 1.45kg± (2-bone)
Description
A 30-day dry-aged bone-in rib roast from the Sashi series — two bones of grass-fed Finnish Ayrshire beef, produced by JN Meat International. This is the same rib-eye muscle as the Sashi côte de boeuf, but left as a full two-bone roasting joint rather than cut into individual steaks. The result is a centrepiece roast with all the marbling, depth of flavour, and tenderness that the Sashi name is known for, but with the advantages that come from roasting a larger piece of meat: more even cooking, better moisture retention, and a superior crust-to-interior ratio.
JN Meat won the World Steak Challenge in 2018, 2019, and 2021 — three consecutive titles, all with Finnish grass-fed Ayrshire beef. The judges consistently cited the marbling, tenderness, and lingering depth of flavour as what set Sashi apart.
"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 beef that meets the required standard carries 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. 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.
Producer: JN Meat International, Denmark. Finnish grass-fed Ayrshire beef supplied by Atria Finland. Cut in the UK.
Ingredients: Beef (bone-in rib roast)
Storage: Store frozen. Defrost in the refrigerator for 36–48 hours before cooking — a joint this size needs the full time. Once defrosted, use within 2 days. Do not refreeze.
Net: 1.45kg± (2-bone)
