Beef Bone-In Ribeye “Sashi Diamond” by Metzger Freres (Chilled)

Metzger Frères, a legendary family-run house of butchers founded in Paris in 1930 when Siegfried Metzger fled Germany and opened a small shop in Belleville, has become a revered name among Michelin-starred restaurants . The surname itself means “butcher” in German, a destiny woven into three generations . Today, brothers Olivier and Franck Metzger serve prestige establishments including Joël Robuchon’s ateliers and London’s finest tables.

For this “Sashi Diamond”, a name evoking the marbled beauty of Japanese Wagyu, they select only exceptional cattle, raised near beautiful pastures and lakes in Denmark, ensuring the well-being of the herd and promising a very rich agriculture. This provides extreme tenderness and aroma to the meat. This sashi, meaning marbling in Japanese, tastes tender, succulent, and full of flavor. This steak has won three gold medals at the World Steak Challenge.

This ribeye is soft and soothing. The marbling creates a butter-soft, almost meltaway texture that feels like luxury without effort. The aroma is warm and gentle: roasted hazelnuts, sweet cream, and a whisper of the pan. On the palate, it opens with a quiet, juicy tenderness, then unfolds into a velvety, nutty sweetness with a calm, savory finish that lingers kindly. 

Basic cooking instructions:

1. Bring steak to room temp (30 min).
2. Season with olive oil, salt & pepper.
3. Sear in hot pan, 2 min per side.
4. Transfer to 200°C oven with thyme: 16 min (rare), 19 min (medium), 22 min (well done).
5. Rest 10 min in foil before slicing against the grain.