Sashi Freygaard Choco Bone-in Ribeye

Tasting Notes of the Curator

The Sashi Freygaard Choco beef is unlike any other:

• Raised in Finland: one of the purest environments to raise cattle, with 190,000 lakes, immense pastures, low population and rich forage. The cold climate make fatty animals, living in small herds and small farms in huge plots of land.
• Chocolate-fed: The cattle are partially fed cocoa beans daily, resulting in darker meat with golden-hued fat.
• Unique Flavor Profile: This distinctive feeding process imparts sweet notes to the meat’s complex taste.
• Tender and Juicy: Low to medium marbling and young cattle ensures a perfect balance between succulence and tenderness.

Pairings and Suggestions

To fully appreciate the Sashi Choco Bone-in Ribeye, consider these pairing options:

• Wine: A bold red wine, such as Cabernet Sauvignon or Malbec, will complement the richness of this cut.
• Side dishes: Roasted vegetables or creamy mashed potatoes make excellent accompaniments.
• Grilling Method: Cook on high heat for a short time – this will allow for a beautiful crust while maintaining its tender interior.

A Conversation about John Sashi Nielsen

John Sashi Nielsen is known as “the European king of beef,” producing some of the finest cuts through his company JN Meat. He has won the prestigious World Steak Challenge two years in a row, solidifying his status as the world’s best beef producer. The secret to his success lies in choosing the right breeds and raising them in optimal conditions.

Storage Instructions

To preserve the quality of your Sashi Choco Bone-in Ribeye, store it in a refrigerator at a temperature between 0-4°C (32-40°F). For longer storage, freeze the meat at -18°C (0°F) and consume within three months.