SASHI DRY AGED RIB ROAST

30-Day Dry Aged Bone-In Rib Roast

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.

Perfect Rib Roast: Oven Instructions (2kg)

For the most delicious and evenly cooked 2kg rib roast, begin by taking the meat out of the refrigerator 1-2 hours before cooking, allowing it to reach room temperature. This crucial step ensures even cooking throughout the roast.

Set your electric fan oven to preheat at 180°C. Generously season the roast with sea salt, then position it in a roasting tray with the curved bone side facing down. This placement guarantees even browning on both sides of the meat.

Position the tray in the center of your preheated oven and cook for approximately one hour. For optimal results, insert a meat probe into the thickest part of the roast to monitor the internal temperature. When the probe reads 52°C, you've achieved a perfect medium-rare. At this point, remove the roast and let it rest for a minimum of 30 minutes. Just before serving, return the meat to the oven for 8 minutes to restore its warmth without affecting the desired doneness.

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 can naturally discolour after a few hours after it has been butchered so blast freezing is the ultimate way to keep the steak as fresh as it is when first cut.

Origin: Finland 

Net: 1.45kg±