In 2018, 2019 & 2021 Sashi Beef WON the Internationally Acclaimed World Steak Challenge to take the titles of Worlds Best Steak. Accolades of such high regard don't go unnoticed and is testament to the quality the brand is known for.
Only a limited quantity of cattle has the genetic potential for a very high grade of marbeling. This, as well as our classification and selection, make SASHI rest a niche-product. A product for meat-lovers, who demand more than just tenderness, and who values taste and succulence. SASHI-meat is not popular because it is cheap or being exotic or originating from a special breed of cattle or from a specific country. SASHI is a success because of the feeling of relish you get when putting the meat into your mouth. The moment you start chewing SASHI and the flavor spreads in your mouth, from that moment onwards you, is generally produced from Holstein and Ayrshire cattle that roam free on the wide-stretched grass fields of Denmark, Finland and Poland. Optimal climate conditions and great nurturing result in the production of top-level quality beef.
Sashi Beef actually doesn’t refer to a particular beef brand or breed. Instead, it is a quality mark a particular steak must achieve. Right after slaughter, there will be assessed if the produced steaks are worthy of carrying the prestigious ‘Sashi’ name. The assessment is very parallel to the Wagyu and Kobe beef grading procedure. In general, Sashi beef marbling scores equal to grade 5-6 Wagyu beef. Already excited? We are!
When examining the steak visually, the amount of intramuscular fat is an immediate eye-catcher. In terms of texture and tenderness while tasting, one will experience a silky-smooth sensation. When talking about the flavor palate, Sashi beef leans slightly more towards the beefy side.
A minimum of 3 months from shipment