Wagyu British Beef Bavette Steak | 240g

Regular price: £15.00
Regular price: ~~£15.00~~
Sale price: £15.00

Tax included.

1 Serves

Yorkshire Origin

Olive-Fed Feed

Frozen Delivered

Description

Freedown Hills Wagyu beef flank (bavette) embodies excellence with its distinctive marbling and rich flavour profile. Raised in Yorkshire, England, these cattle are meticulously bred to achieve a perfect balance of tenderness and beefy richness. The flank cut, known for its versatility, holds up well to grilling or pan-searing, making it a favourite among chefs and home cooks alike. Whether marinated with herbs and olive oil or enjoyed simply seasoned with the Sublime Butter range, Freedown Hills Wagyu beef flank promises a delicious dining experience that showcases the best of British Wagyu craftsmanship.

It is known as one of the flat steaks, perfect for grilling in a pan or on the barbecue. Very widely used in French cuisine Flank steaks stand up to big bold flavours paired with them, either as a marinade or in accompaniment.

Freedown Hills F1 Wagyu beef (50% Wagyu - 50% Holstein)
Reared in Yorkshire, UK
Olive-fed
1 steak of 240g
Serve 1
Frozen

Cooking Instructions

Wagyu Bavette Steak - Pan or Barbecue

240g. Serves 1. Defrost 15 hours. Around 6 minutes of cooking.

1. Defrost
Move the pack from freezer to fridge. Leave it in the vacuum pack, on a plate. Allow 15 hours. Cook within 48 hours of defrosting. Do not refreeze.

2. Find the grain before you cook
The fibres run the length of the steak in long, visible lines. Note which way they run now, because the crust will hide them later. Everything about this cut depends on cutting across them at the end.

3. Temper
Out of the fridge 30 minutes before cooking. A bavette is thin at one end and thicker at the other, and a cold core makes that difference worse.

4. Dry and season
Pat both sides completely dry. Season generously with fine sea salt. This cut takes a marinade well if you want one, garlic, olive oil and hard herbs, but dry it again before it meets the heat.

5. Get the heat as high as it goes
A heavy pan, a griddle, or a barbecue over direct coals. Give it 3 to 4 minutes with a neutral oil. Bavette is thin and open-grained, so it wants a fierce, short cook.

6. Sear
2½ to 3 minutes on the first side without moving it. Turn once and give the second side the same. Lift the thin tail end out earlier if it is running ahead of the rest.

7. Pull at 52°C
Medium rare, and on this cut that is not a preference. Bavette has little internal fat to protect it, so past medium rare the fibres tighten and it turns chewy.

8. Rest
6 to 8 minutes on a board. Do not cover it tightly. An open grain holds a lot of juice and it needs the time to settle back.

9. Slice thin, across the grain
This is the step that decides the result. Cut across the fibres you noted in step 2, at 5mm, holding the knife at a slight angle to widen the slices. Cut along the grain by mistake and even a perfectly cooked bavette eats tough. Do not serve this one whole.

Optional: melt a flavoured butter over the sliced meat rather than cooking the steak in it. Bavette also stands up to bold, sharp accompaniments, chimichurri above all.

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 15 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.

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.