Information about the cut
The rump cap (Picanha) is the typical cut for the Brazilian Churrasco barbecue, which is triangular in shape with a thick layer of fat on one side and can come from any cow…If you choose a Sashi rump cap, however, you are choosing a strong, aromatic taste, excellent tenderness, and a truly unique flavor... The cut in question ranges from 1.5kg upwards (variation of +/-0.500G). Rump cap can be cooked whole indirectly or cut into large slices folded in half with the fat on the outside, cooked indirectly and sliced only at the end before being served.
Information about the meat
“Sashi” does not indicate the origins of the cattle breed. Its original meaning in Japanese is “marbling”, a term which refers to the distribution of the fat in the meat. Sashi is a brand which identifies a line of cattle selected by the JN Meat company which, in turn, identifies mainly Finish Ayrshire or Friesian cows and heifers with a good level of connective tissue (MEAT INFILTRATION) evenly distributed intramuscular fat. SASHI is often referred to as the European Wagyu, referring to the highly prized Japanese Kobe. The characteristic that identifies Sashi meat is that it is categorized and graded according to the KOBE or BMS scale (fat infiltration in the meat) and identified as follows: SASHI GOLD (SCALA KOBE 1-2-3-4) SASHI DIAMOND (KOBE SCALE 5-6) SASHI AAA (KOBE SCALE 7-8-9-10) SASHI SAIKO (KOBE SCALE 11-12 ) Sashi Prussian Black. Sashi Black Prussian is meat that comes from northern Poland or Germany The cows are reared in the wild and are fed natural food throughout their lives. Before slaughtering, sugar beets are also added to their feed, which add a delicate note of sweetness to the taste. The meat has characteristic marbling which resembles the veining in marble. It is precisely the presence and distribution of fat that give it its unique texture and earn it the prestigious “Sashi Beef Lovers” certification, derived from the term “Sashi”, which comes from Japan and means “marbling”.
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
