{"title":"Dry-Aged Steak Cuts","description":"\u003cp\u003eThree beef traditions, from across Europe. Sashi from Finland, Ayrshire cattle raised on the cold edge of Scandinavia. Galician beef from northwest Spain, old dairy cows on slow pastures, golden fat. \u003cem\u003eVacca Vecchia\u003c\/em\u003e from Italy, the old-cow tradition that turns long-lived animals into the deepest, most savoury beef Europe produces. Different countries, different breeds, the same principle: time, terroir, and proper ageing do work no shortcut replicates.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3 style=\"text-align: center;\"\u003eSashi — Finland\u003c\/h3\u003e\n\u003cp style=\"text-align: center;\"\u003eA Scottish dairy breed, raised for beef on the wrong latitude — and somehow producing some of the most distinctive marbling in Europe. Ayrshire cattle, Finnish climate, a finishing programme Sashi keeps to themselves. The intramuscular fat reads closer to Wagyu than anything traditionally European, but the flavour is its own — clean, mineral, with a fat that carries rather than overwhelms.\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003eWe carry Sashi as \u003cstrong\u003edry-aged côte de boeuf\u003c\/strong\u003e, \u003cstrong\u003ewing rib\u003c\/strong\u003e, and \u003cstrong\u003erib roast\u003c\/strong\u003e — centrepiece cuts that reward resting properly and seasoning sparingly.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3 style=\"text-align: center;\"\u003eGalicia — Discarlux \u0026amp; Miguel Vergara\u003c\/h3\u003e\n\u003cp style=\"text-align: center;\"\u003eGalician beef comes from old animals — often retired dairy cows of the \u003cem\u003eRubia Gallega\u003c\/em\u003e breed — raised slowly on the green pastures of northwest Spain. The result is a darker, richer, more intense beef than anything from a young, fast-grown animal. The fat turns golden. The flavour goes deep.\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cstrong\u003eDiscarlux\u003c\/strong\u003e dry-age prime rib in their own facility outside Madrid, the standard reference for Galician beef across Europe. \u003cstrong\u003eMiguel Vergara\u003c\/strong\u003e is one of Spain's most respected producers, working Angus genetics into Spanish terroir; their bone-in sirloin is the everyday flagship. Both want high heat, confident seasoning, and the will not to overcook them.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3 style=\"text-align: center;\"\u003eVacca Vecchia — Italy\u003c\/h3\u003e\n\u003cp style=\"text-align: center;\"\u003eThe Italian answer to Galician \u003cem\u003erubia\u003c\/em\u003e — \u003cem\u003evacca vecchia\u003c\/em\u003e translates literally as \"old cow,\" and the beef comes from animals that have spent a full working life on pasture, often a dozen years or more. The meat is darker still, the flavour deeper, the fat carrying the kind of complexity that only time in the animal can produce. A different beef altogether — closer to game than to a young steak, and prized accordingly by Italian chefs.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3 style=\"text-align: center;\"\u003eDry Ageing\u003c\/h3\u003e\n\u003cp style=\"text-align: center;\"\u003eDry ageing is beef hung in controlled humidity and temperature for weeks. Natural enzymes break down the muscle fibre while moisture slowly evaporates. The result is more concentrated flavour, deeper colour, and a tenderness wet-aged or fresh beef can't match — plus the nutty, near-savoury notes you recognise immediately on the plate. Sashi, Discarlux and the \u003cem\u003evacca vecchia\u003c\/em\u003e are dry-aged as standard.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3 style=\"text-align: center;\"\u003eFreezing \u0026amp; Delivery\u003c\/h3\u003e\n\u003cp style=\"text-align: center;\"\u003eSome cuts arrive frozen, IQF — flash-frozen at very low temperature so the ice crystals stay small enough not to damage the muscle. Defrosts to the same standard as fresh.\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003eWe freeze for quality, and for waste. A frozen côte de boeuf waits for the right Saturday. A fresh one demands one.\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003eThaw overnight in the fridge on a plate. Rest at room temperature for thirty minutes before cooking.\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003eNext-working-day UK courier — or choose your preferred delivery date at checkout. Orders before 2pm dispatch same day. Free weekday delivery over £225.\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e \u003c\/p\u003e","products":[{"product_id":"sashi-wing-rib","title":"Sashi Dry Aged Wing Rib","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eA 30-day dry-aged wing rib from the Sashi series — grass-fed Finnish Ayrshire beef, produced by JN Meat International. The wing rib is a bone-in sirloin steak cut from the fore-end of the sirloin, where it meets the rib section. It takes its name from the curved rib bone that remains attached, which resembles a wing. This is one of the most flavourful steak cuts in British butchery: the bone adds depth during cooking, the position on the carcass gives you a steak with both the clean, tight grain of sirloin and a strip of the richer, more marbled rib-eye muscle running along one edge.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eJN 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.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\"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. 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.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe 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.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e JN Meat International, Denmark. Finnish grass-fed Ayrshire beef supplied by Atria Finland. Cut in the UK.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Beef (bone-in sirloin)\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Store frozen. Defrost in the refrigerator for 24–36 hours before cooking. Once defrosted, use within 2 days. Do not refreeze.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eNet:\u003c\/strong\u003e 700g±\u003c\/p\u003e","brand":"TXULETA","offers":[{"title":"Default Title","offer_id":54384403808641,"sku":"SASDAWR800","price":52.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/products\/SASHIWINGRIBSTEAK_FINE_WILDUK.jpg?v=1719303901"},{"product_id":"sashi-prime-rib","title":"Sashi Dry Aged Côte de Boeuf","description":"\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eA 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.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\"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.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe 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.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e JN Meat International, Denmark. Finnish grass-fed Ayrshire beef supplied by Atria Finland. Cut in the UK.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Beef (bone-in ribeye)\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Store frozen. Defrost in the refrigerator for 24–36 hours before cooking. Once defrosted, use within 2 days. Do not refreeze.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eNet:\u003c\/strong\u003e 800g±\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"TXULETA","offers":[{"title":"Default Title","offer_id":54901152481665,"sku":"SASCDB800","price":59.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/products\/SASHICOTEDEBOEUF_FINE_WILDUK.jpg?v=1719328208"},{"product_id":"migeul-vergura-sirloin","title":"Miguel Vergara Angus Bone-in Sirloin","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eA bone-in sirloin steak from Miguel Vergara's Aberdeen Angus herd — grain-fed for 300 days and dry-aged for 21 days. Miguel Vergara is one of Spain's leading beef producers, operating the largest own-calves production facility in the country and controlling the entire process from breeding through to butchery. The company breeds several cattle varieties, but the Aberdeen Angus herd is the pinnacle of their range, and it is from these animals that this steak is cut.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe cattle are raised between the meadows of Salamanca and the mountains of León in northern Spain. The 300-day grain feeding programme uses a carefully balanced diet of cereals, legumes, oils, and straw, adjusted to each phase of growth, which develops the high level of intramuscular fat that defines this beef. The marbling here is exceptional for Angus — dense, evenly distributed, and the reason the meat is so juicy and tender when cooked. After slaughter, the sirloin is dry-aged for 21 days in dedicated chambers, which concentrates the flavour and further tenderises the muscle.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe bone-in format adds flavour during cooking and helps the steak retain moisture. This is a steak with real substance — rich, well-marbled, and with the kind of developed, savoury flavour that only comes from a long feeding programme and proper ageing. Miguel Vergara Angus was awarded 3 stars at the Great Taste Awards in 2020, making it the only Spanish beef product to achieve that distinction.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe beef is cut in the UK and blast frozen to −28°C.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e Grupo Miguel Vergara, Salamanca\/León, Spain. Cut in the UK.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Beef (bone-in sirloin)\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Store frozen. Defrost in the refrigerator for 24–36 hours before cooking. Once defrosted, use within 2 days. Do not refreeze.\u003c\/p\u003e","brand":"TXULETA","offers":[{"title":"500g","offer_id":55188057948545,"sku":"MVBS500","price":50.0,"currency_code":"GBP","in_stock":false},{"title":"600g","offer_id":55188057981313,"sku":"MVBS600","price":60.0,"currency_code":"GBP","in_stock":true},{"title":"700g","offer_id":55188058014081,"sku":"MVBS700","price":70.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/products\/MIGUELVERGARAANGUS-BONEINSIRLOIN_FINE_WILD.jpg?v=1719303923"},{"product_id":"discarlux-prime-rib","title":"Discarlux Dry Aged Prime Rib","description":"\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eA dry-aged bone-in ribeye steak from Discarlux — Galician beef from northern Spain, cut from cattle aged eight years or more and dry-aged for a minimum of 30 days. This is a fundamentally different style of beef from anything raised for fast growth and early slaughter. The cattle have lived long lives on natural pastures in the green, rain-soaked hills of Galicia, and that time is what gives the meat its character: deep, mineral, intensely flavoured, with a lingering richness that stays with you long after the last bite.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eDiscarlux was founded in 2005 by José Portas and Carlos Ronda, two red meat specialists based in Madrid. Over twenty years, they have developed a breeding programme that crosses pure Galician Blonde cattle with Cachena, Barrosa, Simmental, and Holstein to produce some of the most tender and flavourful beef in Europe. Their cattle are sourced from small farms across Galicia — a region of over 52,000 farms, many no bigger than a farmhouse with a handful of cows — and the company has become one of the leading premium beef suppliers to restaurants and steakhouses across Spain and beyond.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe age of the cattle is the key to the flavour. Where most beef sold in the UK comes from animals slaughtered at under three years, Galician cattle are eight years old or more. Over that time, they develop marbling and intramuscular fat that younger animals simply cannot produce, and the meat acquires a depth and complexity that is closer to cured meats or aged cheese than to conventional steak. If you enjoy rich, strongly flavoured beef, this is exactly the right cut.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe beef is dry-aged for a minimum of 30 days, then cut in the UK and blast frozen to −28°C.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e Discarlux, Madrid, Spain. Founded by José Portas and Carlos Ronda. Galician beef sourced from small farms in Galicia, northern Spain. Cut in the UK.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Beef (bone-in ribeye)\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Store frozen. Defrost in the refrigerator for 24–36 hours before cooking. Once defrosted, use within 2 days. Do not refreeze.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eNet:\u003c\/strong\u003e 500g±\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"TXULETA","offers":[{"title":"Default Title","offer_id":41681561714793,"sku":"DISLUXPR500","price":35.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/files\/DiscarluxPR.jpg?v=1746194446"},{"product_id":"sashi-rib-roast","title":"Sashi Dry Aged Rib Roast","description":"\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eA 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.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eJN 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.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\"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.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe 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.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e JN Meat International, Denmark. Finnish grass-fed Ayrshire beef supplied by Atria Finland. Cut in the UK.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Beef (bone-in rib roast)\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e 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.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eNet:\u003c\/strong\u003e 1.45kg± (2-bone) \u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"TXULETA","offers":[{"title":"Default Title","offer_id":54901167358337,"sku":"SASHIROAST-1","price":98.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/files\/BuySashiBeefRibRoast_PremiumFinishBeef_FINE_WIL.jpg?v=1732980350"},{"product_id":"vacca-vecchia-padana-cote-de-boeuf","title":"Vacca Vecchia Padana Côte de boeuf","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eA bone-in \u003cmeta charset=\"utf-8\"\u003e\u003cspan class=\"Yjhzub\"\u003eCôte de boeuf\u003c\/span\u003e steak of \u003cem\u003eVacca Vecchia Padana\u003c\/em\u003e — the prized Po Valley ex-dairy and working cow beef of northern Italy, dry-aged 40 days from Parma. This is a different category of beef from the young grain-fed luxury that dominates the premium UK market. The cattle are mature working cows from the Po Valley dairy tradition, retired from milking and finished for meat at full maturity rather than slaughtered young. The result is meat with deep colour — often a near-purple shade in the raw — intense beef flavour, dense intramuscular fat, and a structural integrity that comes from years of working life rather than weeks of feedlot finishing. It is the beef the great Italian butchers and chefs have always preferred, and the meat behind the famous \u003cem\u003eBistecca alla Fiorentina\u003c\/em\u003e tradition at its most authentic.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe dry aging is what makes the difference at the table. Forty days in a controlled-environment dry-age room concentrates the flavour as moisture evaporates through the muscle, breaks down connective tissue, and develops the deep nutty, mineral, almost cheese-like aromatic notes that no fresh beef can replicate. The hand-trimmed bark that forms during dry aging is the producer's signature work, removed before sale to leave the prime meat beneath. The \u003cmeta charset=\"utf-8\"\u003e\u003cspan class=\"Yjhzub\"\u003eCôte de boeuf\u003c\/span\u003e cut keeps the rib bone attached for visual impact and structural integrity during cooking — but more importantly, the bone insulates the meat, slows cooking, and provides the basting fat that runs through the eye of the rib as it cooks.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis is a centrepiece cut and a serious eating experience. The flavour is intense without being heavy. The texture is dense, substantial, with a long mineral finish that lingers. Where Australian Black Angus is sweet, clean and buttery, \u003cem\u003eVacca Vecchia Padana\u003c\/em\u003e is deep, complex and savoury — the proper Italian counterpoint, and the cut to reach for when the dish is built around the beef itself. Cut and blast-frozen IQF in-house by FINE \u0026amp; WILD to preserve the work of the dry-age room.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e \u003cem\u003eVacca Vecchia Padana\u003c\/em\u003e — Po Valley ex-dairy beef, Parma, Italy\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eBreed:\u003c\/strong\u003e Mature Italian dairy and working breeds, Po Valley\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eAging:\u003c\/strong\u003e Dry-aged 40 days \u003cstrong\u003eCut:\u003c\/strong\u003e Bone-in tomahawk\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Beef (rib, bone-in)\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Store frozen at –18°C or below. Defrost in the refrigerator for 24–36 hours before cooking. Once defrosted, use within 2 days. Do not refreeze.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eAllergens:\u003c\/strong\u003e None\u003c\/p\u003e","brand":"TXULETA","offers":[{"title":"700g±","offer_id":55657457975681,"sku":"VVC700","price":95.0,"currency_code":"GBP","in_stock":false},{"title":"800g±","offer_id":55763739443585,"sku":"VVC800","price":108.0,"currency_code":"GBP","in_stock":true},{"title":"900g±","offer_id":55657458008449,"sku":null,"price":120.0,"currency_code":"GBP","in_stock":true},{"title":"1kg±","offer_id":55657458041217,"sku":null,"price":132.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/files\/VaccaVecchiaCotedeboeuf_ItalianDry-Aged_FINE_WILD.jpg?v=1778942565"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/collections\/untitled_82652d2f-fba5-4ce4-8b35-70956cd8bead.jpg?v=1777209083","url":"https:\/\/www.fineandwild.com\/collections\/dry-aged-steak-cuts.oembed","provider":"FINE \u0026 WILD","version":"1.0","type":"link"}