Sashi Beef Côte de boeuf

The côte de boeuf, also known as ribeye or ribeye on the bone, is a classic cut of beef from the rib section of the cow. Its history is deeply intertwined with European meat culture, where this particularly juicy and flavorful cut has been prized for centuries. Traditionally served in France and other parts of Europe, the côte de boeuf is a premium steak, offering an intense flavor experience thanks to its bone structure and marbling. Polish Wołowina, or Polish beef, has a long tradition in Polish agriculture.

Cattle breeding in Poland is characterized by regional breeds and sustainable husbandry practices based on natural grazing lands. In recent decades, the quality of Polish beef has significantly improved, leading to international recognition for Wołowina.

The côte de boeuf from Polish Wołowina thus combines traditional European meat culture with regional expertise and the natural conditions of Poland. The combination of careful breeding, species-appropriate husbandry and modern processing makes Polish Cote de Boeuf a particularly high-quality product that is appreciated both in local kitchens and on international tables.

The Rib Eye Bone-In, also known as Côte de boeuf, is a coveted cut among discerning steak gourmets due to its pronounced marbling and tender texture with an intense meaty flavor. The fact that this taste experience has also made its way onto international palates is once again thanks to the innovative mind of John "Sashi" Nielsen. The Dane and founder of the renowned meat producer JN Meat is a true "maniac" when it comes to excellent meat.

His unerring nose for the best quality led him to Finland. Everything there convinced the expert. Particularly protein-rich grass, clear air, and absolutely clean water provide the best conditions for a species-appropriate, natural, and healthy diet for the cattle. Nielsen focuses on ensuring that his animals can live and grow up as stress-free as possible – ultimately, this should have a positive effect on the quality of the meat.

In Finland, he finds exactly the right conditions: Vast landscapes with fresh grass and clear air provide ideal living conditions for cattle. These exceptional living conditions are noticeable with every bite of the hearty steak: The meat is particularly tender and flavorful.

Dry aging involves aging raw meat in a controlled environment for 28-50 days. During this process, the outer surface of the meat hardens and encases the inner meat in the shell. The beef develops a subtle, rich flavor and tender texture within the crust.