SASHI DRY AGED RIB ROAST

Origin: Finland

French Trimmed 30-Day Dry Aged Bone-In Rib Roast

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.

Net: 2-bone (1.45kg±)

Cooking Instructions for 2kg Rib Roast

Remove meat from the fridge 1-2 hours before cooking to bring to room temperature.

Preheat the electric fan oven to 180°C. Season the roast with sea salt and place in a roasting tray, curved bone side down.

Cook in the centre of the oven for approximately one hour. Use a meat probe in the thickest part to monitor temperature. Remove when the internal temperature reaches 52°C for medium-rare. Rest for at least 30 minutes. Return to the oven for 8 minutes before serving to warm through.

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 bones are French Trimmed unlike the photo