Our meat

Sashi

SASHI is our trademark. The meat is among the best in the world and has received the gold medal at the World Steak Challenge in 2018, 2019, 2021.

SASHI meat is supplied by JN Meat, which is owned by Danish master butcher John Nielsen from Slagelse.

The term SASHI is of Japanese origin and it means ‘marbling’.

The cattle used have a special ability to develop intramuscular fat (marbling.) This ensures juiciness, tenderness and the best flavor. The cattle are fed on grain and grass – and SASHI beef is of EU origin only. The breeds, used for SASHI meat are primarily Holstein and Ayrshire or their crosses.

SASHI meat is categorized by the degree of marbling according to the Kobe scale:
SASHI A: marbling grade: 2-5
SASHI AAA: marbling grade: 6-10

Finland Freygaard

The meat is from Heifers, born and slaughtered in Finland, fed with not only grass but about 135 tons of chocolate in a year.

The reasons for using, amongst other things, chocolate are various, one of them being, that the meat becomes of a unique eating quality in the most positive sense. Apart from a very high degree of tenderness, the taste is quite fantastic and indeed difficult to describe. At this moment of time there are only a very limited number of farms in Finland breeding “Chocolate
Heifers”.

Butter-steak Original (danish: Smørbøf)

The butter-steak is typically matured for 90 days: First 21 days at our butcher, 7 days dry aging and finally 60 days in butter. This ensures tenderness, but also helps to bring out the flavor. Some of our steaks are sliced when served – this also applies to our butter-steak. We do this to ensure the best possible experience of the meat’s structure, flavor and maturation.

Maturation

Our meat always matures for 21 days at our butcher. After that, we continue the maturation up to 90 days – depending on the type of meat.