The term “Sashi” absorbed from the Japanese technically indicates the marbling, combined with “Beef” it takes on the meaning of meat selected on the basis of the marbling level. The determining feature for the “Sashi” is therefore its texture, the high level of fat infiltration. The fundamental peculiarity is that the fat melting during cooking remains inside the fibers of the meat, determining the perfect combination of juiciness and tenderness.
This type is identified with the term “Choco” because the animals are raised with chocolate, it is a very rare product. The reasons why chocolate is used are many, the positive effect it produces improves the quality of the meat, texture and taste. In addition to giving it unique softness and a very delicate flavor.

Note: 1 kg serve approximately 2 portions