SASHI DRY AGED COTE DE BOEUF

Origin: Finland

French Trimmed 30-Day Dry Aged Bone-In Ribeye Steak

Produced by a Danish company using meat from Scottish Ayrshire cattle raised on grass in Finland.

JN MEAT INTERNATIONAL won the World Steak Challenge in 2018, 2019 and 2021. At the 2021 competition, nearly 400 steaks from 23 countries were assessed by professional and consumer juries on taste, tenderness and appearance. A steak from their SASHI series was judged the overall winner.

The SASHI series consists of beef with varying characteristics and origins. "Sashi" is Japanese for marbling – the term for fat distributed within muscle tissue. The degree of marbling depends on the animals' health and feeding. Higher marbling creates more tender, juicy meat as the fat melts into the fibres during cooking.

Cooking Test: BBQ Method with MEATER® Probe

Steak specifications: 875g côte de boeuf, approximately 4cm thick. Removed from fridge 20 minutes before cooking. Probe inserted in thickest part.

Equipment: Weber compact BBQ with charcoal briquettes covering half the base only. Internal BBQ temperature approximately 220°C.

Method: Steak seasoned with salt and placed on the half without briquettes underneath, lid down. Turned every 5 minutes, then moved over the flames for the final 2 minutes. Probe set to alert at 52°C (medium-rare).

Time: 40 minutes cooking, 8 minutes resting.

Notes: The indirect heat method followed by reverse searing suited the 4cm thickness. The steak can also be oven-roasted. Suitable for slicing and serving with accompaniments such as pomme purée, jus and roasted beetroot.

IQF Frozen: The meat is cut in the UK then rapidly frozen to -28°C within minutes. This process preserves quality and reduces waste. As red meat naturally discolours hours after butchering, blast freezing maintains the appearance and condition of freshly cut meat.

Please note the steaks are French Trimmed at the bone unlike the photos.