Wagyu British Beef Mini Steaks | ±80g x4

Regular price: £29.00
Regular price: ~~£29.00~~
Sale price: £29.00

Tax included.

2 Serve

High Marbling

Yorkshire Origin

Olive-Fed Feed

Frozen Delivered

Description

Cut from the same underblade muscle in the chuck roll as our full-size Denver steak, these mini cuts pack all the same intensely marbled flavour into a smaller, endlessly versatile format. Denver may be the lesser-known cousin of ribeye or striploin, but its rich marbling gives it a depth and intensity few cuts can match, and at about 80g, that flavour goes further. As with all of our Freedown Hills Wagyu Beef, our special olive feed boosts the umami taste and increases tenderness.

Their size is what sets them apart: sear one whole as a starter portion or steak sandwich filling, serve two or three per person as a shareable steak board, or pair one with a larger cut for a mixed steak plate. Quick to cook and easy to portion, these mini Denvers bring restaurant-quality wagyu to starters, sharing plates, and everything in between.

Freedown Hills F1 Wagyu beef (50% Wagyu - 50% Holstein)
Reared in Yorkshire, UK
Olive-fed
4 steaks of ±80g
Frozen

Cooking Instructions

Wagyu Mini Steaks - Pan Seared

4 steaks, ±80g each. Serves 2–3. Defrost 6–8 hours. Under 5 minutes in the pan.

1. Defrost
Move the pack from freezer to fridge in the morning for an evening meal. Six to eight hours is enough for steaks this size. Cook within 48 hours of defrosting. Do not refreeze.

2. Temper and season
Out of the fridge 20 minutes before cooking. Pat every surface completely dry. Salt just before they go in the pan. Save the pepper for after. It burns at this heat.

3. Get the pan very hot
Heavy cast iron or steel over a high heat for 3 to 4 minutes. Add a neutral oil, rapeseed, groundnut or beef dripping. It should shimmer, not smoke.

4. Sear two at a time
Cook in two batches. Four small steaks at once will cool the pan and steam. Lay two down and leave them for 60 to 75 seconds. Turn once and give the second side the same. That is all they need.

5. Judge by feel, not by probe
At this thickness a probe is unreliable. Press the centre with a fingertip. Soft with a light spring is medium rare, which is where this cut eats best. To measure, use a fine needle probe and pull at 50°C.

6. Rest
4 minutes on a warm plate. No longer. Small steaks lose heat quickly and you will be eating them cool.

7. Serve
Whole as a starter portion or in a steak sandwich. For a sharing board, slice across the grain at 1cm and finish with flaked salt, cracked pepper and the resting juices.

Cooking one, not four. A single steak is a starter portion. Use the smallest pan that fits it. A large pan loses its heat around a piece this size.

Nutritional Information

Typical values	Per 100g
Energy	—
Fat	—
of which saturated	—
Carbohydrate	—
of which sugars	—
Fibre	—
Protein	—
Salt	—

Storage

Delivered frozen
Keep frozen at -18°C until needed. Use by the date on the pack.
Defrost in the fridge, in its packaging, on a plate. Allow 6 to 8 hours. The pack will release liquid as it thaws.
Never defrost at room temperature or in a microwave.
Once defrosted, keep at 0-4°C and cook within 2 days.
Do not refreeze once thawed.

Delivery

SHIPPING RATES (UK mainland only excl. Highlands)

Orders over £85 Express By End of Day (Tues-Sat)	FREE
Orders under £85 Express By End of Day (Tues-Sat)	£8.50
Express by 1PM (Tues-Fri) / by 1PM for Scotland	£11
Express Saturday by 1PM / by 1PM for Scotland	£22

Our delivery service covers all UK mainland addresses and is fully tracked using trusted courier DPD.
We aim to deliver all orders, excluding the Highlands & Islands, via next-day service; however, please allow up to 48 hours when placing your order in case of any courier delays.

What is a Denver steak?

A cut from the shoulder, beneath the blade. It is less known than ribeye or striploin. It is well marbled, with a rich, deep flavour.

How does it differ from the bistro fillet?

Both come from the shoulder. The bistro fillet is lean. The Denver carries more marbling and a richer flavour.

Can I cook them from frozen?

No. Defrost them in the fridge for 6 to 8 hours. Take them out 20 minutes before cooking.

Can I cook them on a barbecue?

Yes. Use high, direct heat and keep it brief.

Born & Raised in Yorkshire

Scurf Dyke Farm sits on the south-eastern edge of the Yorkshire Wolds, a few miles from the North Sea. This is where our British Freedown Hills F1 Wagyu are raised, on lush pasture, then slowly transitioned onto farm-grown grains, cereals, and locally sourced olive pieces. Rolling hills, clean air, and unhurried rearing. Quintessentially British, unmistakably Wagyu.