Project Background
What do you do when, as a massive meat enthusiast, you receive an entire beef rib roast from the award-winning Finnish cattle Sashi? The meat has been hanging at the butcher/producer for a couple of weeks and is ready to dig into.
You dry-age it further for up to 180 days and follow the process as closely as you can – that was my crazy idea here.
Generally, I swear by sous vide preparation of meat, but even though I’ve tried cooking steaks from this cut that way, I must admit that it wasn’t ideal for Sashi steaks.
So far, I have tried the sous vide technique for the cut, the reverse sear technique, and pan-frying. I have to admit that pan-frying is the best method here.
Day 0:
2 days:
6 days:
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12 days:
16 days:
1
18 days:
22 days:
24 days:
27 days:
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40 days:
The meat is vacuum-sealed with salt and pepper:
Then cooked for 3 hours at 54 degrees in sous vide:
The meat tasted fantastic, but the larger fat chunks in the meat don’t melt, so you don’t get the full flavor of the meat with this cooking method.
53 days:
79 days:
The steaks here were cooked using the reverse sear technique:
The meat was delicious, but again, I don’t think the fat melted well enough.
Instead of cutting the steaks with a meat saw (as I usually do), we chose to cut the steaks off the bone here. It meant that there was some “trim,” which was used for a fantastic tartare:
90 days:
98 days:
121 days:
Here, the meat was pan-fried at very high heat for a short time:
The result was perfect steaks, where the melted fat combined with the intense umami flavor created a fantastic result.
121 days:
160 days:
177 days:
180 days:
The meat was cut into steaks, again by cutting it off the bone instead of using the saw.
The 200 grams of trim (meat between the bones and steaks) were coarsely ground in the meat grinder and made into 2 patties:
See all images in the video below: