NLA Look in the Kitchen with our Sashi Ambassadors David van den Gevel, Ingenhousz Breda, and Vincent van Oyen from Cusco Uden.
David van de Gevel, Ingenhousz
David: “The main reason for working with Sashi beef is the marbling and the cuts you can work with. The meat is of very high quality due to its fat marbling and can be prepared in various ways.”
Picanha Sashi Choco
David has created a beautiful dish for us using thinly sliced Sashi choco picanha with, among other things, potato croissants. It is cooked sous vide and lightly seared. 
Vincent van Oyen, Cusco
Vincent only wants the best steaks on his menu and loves working with top-quality meat. Mainly, the picanha and ribeye are bestsellers. “Not long ago, we had a couple on the terrace where the man wasn’t allowed to taste even a piece of his wife’s Sashi ribeye. That evening, it was clear to us that this is the right quality.”
Argentinian restaurant Cusco primarily uses the Josper for preparing the best steaks or churrascos.
Get Started with Sashi Beef
6701 Beef cote de boeuf Nordic Sashi 6704 Beef entrecôte Nordic Sashi 6702 Beef ribeye Nordic Sashi 6703 Beef picanha Nordic Sashi 6971 Beef picanha Nordic Sashi choco
