• 1 x British Wagyu Dry Aged Striploin Steak
1 1

1 x British Wagyu Dry Aged Striploin Steak

£32.00
£32.00
Tax included.
Weight

  • WAGYU EXPERT

  • EXCLUSIVE IMPORTER

  • FROZEN

Product Description
  • Freedown Hills F1 Wagyu Holstein Cross
  • Reared in Yorkshire, England
  • 1 steak of ±300g
  • Dry-aged for 14 days for the best flavour and texture
  • Frozen

Freedown Hills Olive Fed Wagyu Dry-Aged Striploin Steak

Wagyu Striploin, or Sirloin, comes from along the spine in the hindquarter of the animal. The process of dry aging meat intensifies flavours and increases tenderness. Our joints of meat are aged in what is arguably the most proficient dry aging fridge in Europe for 30 days before being steaked, packed and frozen. For anyone wanting the delicious flavour of British Wagyu beef, but not the more fatty steaks such as a Ribeye, will find the Striploin ticks every box.
Cooking Tips For Steaks

- For frozen steaks, thaw overnight in the fridge.
- Bring the steak to room temperature 20 minutes before cooking
- Pat dry
- Season the steak generously with table salt and a little olive oil (or other high-heat cooking oils). This helps form that amazing crust we all know and love about great steaks.
- Get your skillet smoking hot before putting the steak in.
- Cook the steak on either side for 2-4 minutes or until the meat is forming a stunning golden crust to it.
- Half way through cooking, we like basting it with butter and a few branches of fresh thym.
- Remove from the heat and let it rest for 5-10 minutes under aluminum foil as it will allow juices to reabsorb into the meat and the fibres to relax.
Delivery

Weekday FREE on orders over £50 (£5.95 on smaller orders)
Saturday FREE on orders over £80 (£9.95 on smaller orders)
Same Day Delivery (London only) COMING SOON
1 x British Wagyu Dry Aged Striploin Steak

  • UK

Nestled in bucolic Yorkshire, the Scurf Dyke Farm is the home to our very own British Freedown Hills F1 Wagyu.
Surrounded by rolling hills, verdant pastures, and quaint villages, this region epitomises the charm of the English countryside.
The farm lies on the south-eastern border of the Yorkshire Wolds with the North Sea a mere few miles to the east. Its lush fields provide most of the herd’s needs. As the cows are weaned of grass, the farm-grown grains, cereals and maize silage, combined with the locally sourced olive pieces, are introduced to their diet. The end result is an exceptional British beef adorned with remarkable umami undertones and a delicate tenderness.

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