SASHI DRY AGED WING RIB

Origin: Finland

30-Day Dry Aged Bone-In Sirloin

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. The thin veins of fat arranged throughout the muscle tissue resemble marble patterns. 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: 1.5kg wing rib, over 10cm thick. Remove from fridge 20 minutes before cooking. Probe inserted in the 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. Probe set to alert at 52°C (medium-rare).

Time: 106 minutes cooking, 15 minutes resting.

Notes: The thickness requires a probe for accurate cooking. Reheated slices remained flavourful when warmed to medium-well three days later. Can also be served cold with sauce vierge and dressed leaves.

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.

Net: 800g±