SASHI DRY AGED WING RIB

30-Day Dry Aged Bone-in Sirloin 

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.

The thin veins of fat arranged capillary in the muscle tissue can even be compared to those of marble, thus defining the particular marbled meat cut.

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.

Cooking test results with MEATER® 

Sashi Wing Rib size:  1.5kg, probe placed in the thickest part of the steak that had been out of the fridge for 20 minutes. The probe will pick this up in any case.

Cooking Method: We used a Webber compact BBQ, simple but effective and high-quality charcoal briquettes from The Green Olive. The briquettes were lit and covered the base of one-half of the BBQ only. The steak was seasoned well with salt and placed on the half of the BBQ with no briquettes underneath, lid down, the steak was turned every 5 minutes.

The internal temp of the bbq was approx 220°c, and the MEATER probe was set to take the steak off at medium- rare 52°c 

Time: Cook time was 106 minutes with a further rest time of 15 Minutes 

Result: The perfect bone-in sirloin. Amazing flavour and colour with exceptional texture. Without any form of probe cooking, it would be very difficult to cook a piece of meat this size and do it justice, it is super thick at just over 10cm!

A superior piece of meat, and no wonder it has won the awards it has - second possibly our Miguel Vergara Bone-in sirloin, but only slightly. We did a recook of the leftovers three days later, warming slices through to medium well. It was still exceptional and would work well cold with sauce Vierge and dressed leaves.

Origin: Finland

Net: 800g±

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 naturally discolours after a few hours so blast freezing is the ultimate way to keep the steak as fresh as it is when first cut.