Sashi Dry Aged Wing Rib
A 30-day dry-aged wing rib from the Sashi series — grass-fed Finnish Ayrshire beef, produced by JN Meat International. The wing rib is a bone-in sirloin steak cut from the fore-end of the sirloin, where it meets the rib section. It takes its name from the curved rib bone that remains attached, which resembles a wing. This is one of the most flavourful steak cuts in British butchery: the bone adds depth during cooking, the position on the carcass gives you a steak with both the clean, tight grain of sirloin and a strip of the richer, more marbled rib-eye muscle running along one edge.
JN Meat won the World Steak Challenge in 2018, 2019, and 2021 — three consecutive titles, all with Finnish grass-fed Ayrshire beef. The judges consistently cited the marbling, tenderness, and lingering depth of flavour as what set Sashi apart.
"Sashi" is the Japanese word for marbling, and it is used here as a quality designation rather than a breed name. After slaughter, each cut is assessed for its level of intramuscular fat, and only steaks that meet the required standard carry the Sashi name. The marbling in Sashi beef is exceptional for a European grass-fed breed — significantly higher than you would expect from conventional cattle. The fat is distributed in fine veins throughout the muscle tissue, which melt during cooking to produce exceptionally tender, juicy meat with a clean, buttery richness.
The cattle are Scottish Ayrshire, raised on grass in Finland and supplied by Atria Finland. The beef is dry-aged for 30 days to concentrate flavour and further tenderise the meat, then cut in the UK and blast frozen to −28°C.
Producer: JN Meat International, Denmark. Finnish grass-fed Ayrshire beef supplied by Atria Finland. Cut in the UK.
Ingredients: Beef (bone-in sirloin)
Storage: Store frozen. Defrost in the refrigerator for 24–36 hours before cooking. Once defrosted, use within 2 days. Do not refreeze.
Net: 700g±
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Description
A 30-day dry-aged wing rib from the Sashi series — grass-fed Finnish Ayrshire beef, produced by JN Meat International. The wing rib is a bone-in sirloin steak cut from the fore-end of the sirloin, where it meets the rib section. It takes its name from the curved rib bone that remains attached, which resembles a wing. This is one of the most flavourful steak cuts in British butchery: the bone adds depth during cooking, the position on the carcass gives you a steak with both the clean, tight grain of sirloin and a strip of the richer, more marbled rib-eye muscle running along one edge.
JN Meat won the World Steak Challenge in 2018, 2019, and 2021 — three consecutive titles, all with Finnish grass-fed Ayrshire beef. The judges consistently cited the marbling, tenderness, and lingering depth of flavour as what set Sashi apart.
"Sashi" is the Japanese word for marbling, and it is used here as a quality designation rather than a breed name. After slaughter, each cut is assessed for its level of intramuscular fat, and only steaks that meet the required standard carry the Sashi name. The marbling in Sashi beef is exceptional for a European grass-fed breed — significantly higher than you would expect from conventional cattle. The fat is distributed in fine veins throughout the muscle tissue, which melt during cooking to produce exceptionally tender, juicy meat with a clean, buttery richness.
The cattle are Scottish Ayrshire, raised on grass in Finland and supplied by Atria Finland. The beef is dry-aged for 30 days to concentrate flavour and further tenderise the meat, then cut in the UK and blast frozen to −28°C.
Producer: JN Meat International, Denmark. Finnish grass-fed Ayrshire beef supplied by Atria Finland. Cut in the UK.
Ingredients: Beef (bone-in sirloin)
Storage: Store frozen. Defrost in the refrigerator for 24–36 hours before cooking. Once defrosted, use within 2 days. Do not refreeze.
Net: 700g±
