SASHI PRUSSIAN DIAMOND FIORENTINA/T-BONE STEAK BMS 6

MEAT

Reared in Poland Reared in Germany
48 €

  • Sashi Prussian Black
48€
PER KG

SASHI PRUSSIAN DIAMOND FIORENTINA/T-BONE STEAK BMS 6

MEAT

Information about the cut

The T-bone steak is obtained from the short loin near the lumbar vertebrae, from mid-back to the tail. The tenderloin is found in this section of the vertebrae, and the classic T-bone steak. This cut of meat, which is one of the most prized, is ideal for quick and direct cooking on a grill, in a frying pan or on the griddle, retaining both the bone and the outer fat, as these impart flavor and tenderness to the steak. It weighs between 0.1 kg and 1.5 kg and is vacuum-packed individually

Information about the meat

Sashi Freygaard – “Sashi” does not indicate either the provenance or the breed of cattle. Its original meaning in Japanese is “marbling”, a term which refers to the distribution of the fat in the meat. Sashi identifies a range of meat selected by the JN Meat company which mainly rears Finish Ayrshire cows and heifers, with a good degree of evenly distributed connective tissue and intramuscular fat. SASHI is often called as the European Wagyu, referring to the highly prized Japanese Kobe. Sashi is categorized and classified according to the KOBE or BMS scale as follows: SASHI GOLD (KOBE SCALE 1-2-3-4) SASHI DIAMOND (KOBE SCALE 5-6) SASHI AAA (KOBE SCALE 7-8-9-10) SASHI SAIKO (KOBE SCALE 11-12 ) Finnish SASHI is identified by the Freygaard and Freygaard choco trademarks. These are geographically located in northern countries (Born-Reared). Finland lies on the Baltic sea and is characterized by mountains, glaciers and numerous lakes, but it also has vast areas of flat land with abundant pastures. This means that cattle can be reared in the open during the spring and summer months and left outside to graze and thus, to feed almost exclusively on grass with the addition of corn rations. During the five or six winter months, the animals are, however, kept in the barn and mainly fed on hay. In order to survive the harsh winter temperatures, Finnish cattle develop a greater quantity of intramuscular fat that gives this type of meat the tenderness and flavor for which it is prized. Regarded as one of the finest types of meat in the world, it has the perfect balance of tenderness, softness, flavor and taste.

Tips for preserving meat

We recommend taking the meat out of the fridge at least 5-10 minutes before cooking to avoid thermal shock that could make the fibers tough

TECHNICAL DATA SHEET

SASHI PRUSSIAN DIAMOND FIORENTINA/T-BONE STEAK BMS 6

Reared in
Germany
Poland
Selections
Sashi Beef - Prussian Black
Animal
Cow
Heifer
Aging
30+ days
Tips on how to cook the meat
After cooking, leave the meat to rest for 5-10 min, and cover it with a sheet of aluminum foil so that the juices are better distributed.
Other tips
It can be frozen to prolong preservation - this process does not alter either the taste or the consistency of the meat.
Categoria
MEAT

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SASHI PRUSSIAN DIAMOND FIORENTINA/T-BONE STEAK BMS 6

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