SASHI DRY AGED RIB ROAST raw cut with rich marbling, premium finish beef from grass-fed Scottish Ayrshire cattle, available at FINE & WILD.

Sashi Dry Aged Rib Roast

Name: Sashi Dry Aged Rib Roast
Brand: TXULETA
SKU: SASHIROAST-1
Price: 98.00 GBP
Availability: InStock

£98.00

Net: 1.45kg± (2-bone) Finland Grass-fed Finnish Ayrshire, Sashi marbling grade Three-time World Steak Challenge winner (2018, 2019, 2021)

A 30-day dry-aged two-bone rib roast from the Sashi series — grass-fed Finnish Ayrshire beef with exceptional marbling. The same award-winning rib-eye muscle as the Sashi côte de boeuf, left as a full roasting joint. A centrepiece for 3–4 people. Three-time World Steak Challenge winner.

£98.00

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)

Remove the rib roast from the freezer and defrost in the refrigerator for 36–48 hours — a 1.45kg bone-in joint needs the full time to thaw evenly through to the centre. Once defrosted, take the roast out of the fridge 1–2 hours before cooking. A joint this size benefits from coming closer to room temperature before it goes into the oven — this is more important here than with a single steak, because the difference in temperature between the outer edge and the centre will determine how evenly it cooks.

Season generously with flaky sea salt. No oil or butter needed — the marbling will do the work.

Preheat the oven to 180°C (fan 160°C). Place the roast curved bone-side down in a roasting tin — the bones act as a natural rack. Cook in the centre of the oven for approximately 1 hour for a 1.45kg joint, though timing will vary with exact size and how cold the centre still is. Use a probe thermometer in the thickest part of the meat, away from the bone. Remove the roast when the internal temperature reaches 50–52°C for medium-rare.

Rest the joint for at least 30 minutes, loosely tented with foil. This is not optional — a large piece of meat continues to cook significantly during resting, and the temperature will rise by 3–5°C. The resting time also allows the juices to redistribute, so you get clean, pink slices rather than a flood of liquid on the board.

If you want to serve the roast warm after a long rest, return it to a 180°C oven for 8 minutes before carving.

To carve, stand the roast upright and cut down along the bones to remove the meat in one piece. Then slice across the grain into 1–1.5cm slices. Serve the bones alongside — there is good eating on them.

This roast needs very little accompaniment. Pomme purée, roasted beetroot, a simple jus from the pan drippings, or Yorkshire puddings and horseradish if you want to go traditional. A watercress salad dressed with a sharp vinaigrette cuts through the richness well.

Order Cut-Off Times & Delivery Date Selection

Orders placed before 2 PM (Monday to Friday) are dispatched the same day, unless you select a future delivery date at checkout.

Our Delivery Service

We use reliable third-party express courier services and high-quality insulated packaging. While our couriers are generally excellent, occasional delays can happen. We pack everything to stay fresh, even if transit takes a little longer.

Time-Sensitive & Event Orders

Can we guarantee delivery on a specific day? Unfortunately not - we rely on third-party couriers and can't control their schedules. All items leave us in perfect condition with good use-by dates, but final timing depends on the courier.

If your order is for a specific event, let us know in the notes section at checkout. We can often dispatch a day earlier to give you the best chance of timely arrival.

DELIVERY Changes After Dispatch

Once dispatched, your package is with the courier and we're unable to redirect it or change delivery details.

Saturday Delivery

Saturday delivery is available, though please note our couriers don't operate phone support at weekends and our office is closed. For event-critical orders, a weekday delivery gives us more flexibility to help if any issues arise.

Full delivery details and shipping rates: here

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)

Preparation / Cooking

Remove the rib roast from the freezer and defrost in the refrigerator for 36–48 hours — a 1.45kg bone-in joint needs the full time to thaw evenly through to the centre. Once defrosted, take the roast out of the fridge 1–2 hours before cooking. A joint this size benefits from coming closer to room temperature before it goes into the oven — this is more important here than with a single steak, because the difference in temperature between the outer edge and the centre will determine how evenly it cooks.

Season generously with flaky sea salt. No oil or butter needed — the marbling will do the work.

Preheat the oven to 180°C (fan 160°C). Place the roast curved bone-side down in a roasting tin — the bones act as a natural rack. Cook in the centre of the oven for approximately 1 hour for a 1.45kg joint, though timing will vary with exact size and how cold the centre still is. Use a probe thermometer in the thickest part of the meat, away from the bone. Remove the roast when the internal temperature reaches 50–52°C for medium-rare.

Rest the joint for at least 30 minutes, loosely tented with foil. This is not optional — a large piece of meat continues to cook significantly during resting, and the temperature will rise by 3–5°C. The resting time also allows the juices to redistribute, so you get clean, pink slices rather than a flood of liquid on the board.

If you want to serve the roast warm after a long rest, return it to a 180°C oven for 8 minutes before carving.

To carve, stand the roast upright and cut down along the bones to remove the meat in one piece. Then slice across the grain into 1–1.5cm slices. Serve the bones alongside — there is good eating on them.

This roast needs very little accompaniment. Pomme purée, roasted beetroot, a simple jus from the pan drippings, or Yorkshire puddings and horseradish if you want to go traditional. A watercress salad dressed with a sharp vinaigrette cuts through the richness well.

Delivery

Order Cut-Off Times & Delivery Date Selection

Orders placed before 2 PM (Monday to Friday) are dispatched the same day, unless you select a future delivery date at checkout.

Our Delivery Service

We use reliable third-party express courier services and high-quality insulated packaging. While our couriers are generally excellent, occasional delays can happen. We pack everything to stay fresh, even if transit takes a little longer.

Time-Sensitive & Event Orders

Can we guarantee delivery on a specific day? Unfortunately not - we rely on third-party couriers and can't control their schedules. All items leave us in perfect condition with good use-by dates, but final timing depends on the courier.

If your order is for a specific event, let us know in the notes section at checkout. We can often dispatch a day earlier to give you the best chance of timely arrival.

DELIVERY Changes After Dispatch

Once dispatched, your package is with the courier and we're unable to redirect it or change delivery details.

Saturday Delivery

Saturday delivery is available, though please note our couriers don't operate phone support at weekends and our office is closed. For event-critical orders, a weekday delivery gives us more flexibility to help if any issues arise.

Full delivery details and shipping rates: here