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 … Read more
Here, we have grilled a couple of delicious steaks cut from a Danish lamb saddle. The meat has been dry-aged for 180 days, so it is extremely intense and concentrated in flavor. Served with Hasselback potatoes and celery puree, you have a meal that stimulates all the senses and makes the angels sing! Served with … Read more
Now it’s time for some new meat in the fridge, and the choice fell on about 3.5 kg of choco from Long Time Beef. As always, it was rinsed in whisky and put to bed. Read more on my Facebook page here.
The next experiment has begun. 1060 grams of rib-eye wrapped in beef fat (from trimming the last brisket) which was heated with a good handful of crushed robusta coffee from Marsk Kaffe. Before the fat was applied. The meat was “washed” in whiskey to ensure nothing unsavory grows on the meat. After 29 days, I … Read more
Roast pork loin can quickly become dry in the oven, but if you cook it sous vide, it becomes juicy and tender, perfectly cooked to your preferred level of doneness—whether pink or well done. Sous vide is a brilliant invention, and it is especially practical when preparing Christmas dinner. With sous vide, ingredients can be … Read more
Pork can do so much more than just being dry-fried in a pan. This recipe is for pork chops that are dry-aged for 30 days and then cooked sous vide. The meat is prepared almost like a beef steak and served with a delightful accompaniment consisting of a rich red wine glaze, crispy kale, pickled … Read more
The meat we use in this recipe comes from the delicate Sashi AAA cattle, a breed known for its truly high-quality meat. Reverse Sear is a form of “reverse cooking.” The technique involves starting the cooking process at a low temperature and then finishing it off with high heat, unlike traditional methods where the meat … Read more
The delicious lamb schnitzels are cut from the leg of a Danish lamb, which has been dry-aged for 60 days. This results in tender and flavorful meat that contains less moisture than what you buy in the supermarket. For the same reason, the dry-aged meat should be cooked for a shorter time than usual, otherwise … Read more
A real luxury burger consisting of good, dry-aged, and freshly ground beef, homemade burger buns, and dry-cured, crispy bacon. The burgers are served with fillings of cucumbers, baby spinach, pickled onions, and homemade ketchup. A fantastic meal that will also bring great joy to guests. A true luxury burger consisting of well-aged and freshly minced … Read more
Sashi AAA meat is award-winning and has been named the world’s best steak. The meat comes from selected cattle grazing on European pastures, In this recipe, we use dry-aged meat, aged in our own aging cabinet for 120 days. It’s undoubtedly “showy” and a bit extreme to age such a perfect piece of meat for … Read more