SASHI - COTE DE BOEUF

30-Day Dry Aged Bone-In Ribeye Steak

Produced by a Danish company from Scottish Ayrshire cattle that are raised on grass in Finland!

After being crowned the best steak producer in the world in 2018 and 2019, JN MEAT INTERNATIONAL once again came out on top at the World Steak Challenge 2021 (after the 2020 competition was cancelled due to Covid). Almost 400 steaks from 23 countries competed.

During a 12-hour session, a professional jury and a consumer jury judged the many steaks in terms of taste, tenderness and appearance. The juries found that steak from the SASHI series from JN MEAT INTERNATIONAL was the overall best of all steaks.

As a result, this steak was crowned the best in the world, and the company the best steak producer in the world for the third time in a row, after winning in 2018 and 2019.

The awarded steak is a product in the SASHI series of quality beef, consisting of beef with different characteristics and origins.

SASHI in the Japanese language means marbling, a term that summarizes the property of meat associated with the fat distributed within the muscle tissue. Based on the amount of infiltration, which is determined by the state of health and the type of feeding of the animals, there are different degrees of marbling.

Thanks to its main characteristic, SASHI meat is therefore synonymous with quality, the higher the degree of marbling, the more valuable the cut; while cooking, the adiposity will melt, melting inside the fibres, and the meat will be uniformly soft and juicy.

Cooking test results with MEATER® 

Sashi Cote De Boeuf Size: 875g, probe placed in the thickest part of the steak that had been out of the fridge for 20 minutes. The probe will pick this up in any case.

Cooking Method: We used a Weber compact BBQ, simple but effective—high-quality Charcoal briquettes from The Green Olive. The briquettes were lit and covered the base of one-half of the BBQ only. The steak was seasoned well with salt and placed on the half of the BBQ with no briquettes underneath, lid down. The steak was turned every 5 minutes and then moved over the flames for the last two minutes.

The internal temperature of the BBQ was approx 220c and the MEATER probe was set to take the steak off at medium-rare 52c.

Time: Cook time was 40 minutes with a further rest time of 8 Minutes 

Result: Cote de boeuf is perfect for roasting in the oven or cooking over an open flame, then sharing with family and friends, sliced and served with traditional wintery garnishes such as pomme pureé, jus and roasted beetroots, or, a meat lovers heaven cooked here on the bbq. MEATER made what an already amazing piece of meat exceptional!

It is thick at 4cm± and worked well using the method of indirect heat bbq cooking and then reverse searing.

IQF Frozen. The steaks are cut here in the UK and then rapidly frozen to -28° in a matter of minutes. This process offers two major advantages, one being zero food waste and the other helping to keep the meat in amazing condition. Red meat naturally discolours after a few hours so blast freezing is the ultimate way to keep the steak as fresh as it is when first cut.

Origin: Finland 

Net: 800g±