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, and 2021.
SASHI meat is supplied by JN Meat, which is owned by Danish master butcher John Nielsen from Slagelse.
SASHI is of Japanese origin and means ‘marbling.’ The cattle used have a special ability to develop intramuscular fat (marbling). This ensures juiciness, tenderness, and the most delightful flavor.
The cattle are fed grain and grass, and SASHI beef is only of EU origin. The breeds used for SASHI meat are 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
Freygaard’s meat comes from Finnish heifers that have grown up on picturesque grasslands. However, Freygaard is also particularly known for their ‘choco varieties.’ They have been pampered with chocolate as part of their diet. This contributes to the meat’s high degree of tenderness and also provides a unique taste experience.
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.
