45 Day Dry-Aged Sashi Finnish Ayrshire "Saiko" Thomas Joseph Butchery
45 Day Dry-Aged Sashi Finnish Ayrshire "Saiko" Thomas Joseph Butchery
45 Day Dry-Aged Sashi Finnish Ayrshire "Saiko" Thomas Joseph Butchery

45 Day Dry-Aged Sashi Finnish Ayrshire "Saiko"

Regular price£100.00
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Bespoke Edition 05.07

Super Rare Sashi "Saiko" 8 Bone Loin, aged for 45 Days

Another fantastic Saiko piece sourced back in September. Known as one of the rarest pieces of meat to come out of Finland, the "Saiko" Range from Sashi is the very best meat they produce, usually reserved only for top restaurants throughout Europe. Aged 45 Days, this piece looks absolutely incredible!

The Finnish Ayrshire Beef is known throughout the world as some of the best. Having won Gold in the Best Grass Fed Steak Category at the Great Steak Challenge Awards three times now, it is clear that this is truly special beef!

At TJB we are all about sustainably produced quality meat - this Sashi Finnish Ayrshire has it all:

- Wonderful marbling
- Super yellow fat
- Beautiful age
- Sustainably sourced and ethically raised

What we have is limited, so if you like the look of this we'd suggest ordering ASAP, before it's all gone!

Our team will get your order ready 24 hours before the date requested at checkout. Everything will be cut fresh, packaged with the utmost care by our team and then boxed with ice packs in our sustainable packaging, ready to be delivered Next Day.

Your order will be sent via DPD to the postal address given, on the day of delivery DPD will send you a one hour timeslot for when their driver will drop off to your location. The driver will leave safe if you are not in so the box can be left outside until you arrive back home.

Our cool boxes maintain the right ambient temperature for up to 48 hours so your box will always arrive fresh and chilled.

 Thomas Joseph Butchery

Why Choose


- Unparalleled passion for the very best meat and produce.

- Dedicated team that work tirelessly to provide exemplary service and customer relations.

- Sincere desire to ensure that every cut we prepare and product we make is sent out first class, nothing less

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"I could not be happier with the look, feel and smell of the meat. Thanks very much."

Christian, C.

"The lamb leg was a triumph. Best I've ever had.

David, C.

"I don't see the point in eating out anymore now that I have found you!

Victoria, B.

"Just superb, the beef we've had is brilliant, every time"

Chris, A.

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