SASHI DIAMOND RIBEYE STEAK BMS 6

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