• A large raw ribeye steak with visible marbling sits on a wooden cutting board on a dark rustic wooden table. A small bowl of coarse salt is visible in the upper left corner.
  • Wagyu British Beef Fore-Rib | ±10kg
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Wagyu British Beef Fore-Rib | ±10kg

£595.00
£595.00
£595.00
Tax included. Shipping calculated at checkout.
18-22 Serve
Yorkshire Origin
Olive-Fed Feed
Chilled Delivered
Order before November 15 · Delivered December 19
Description

Christmas pre-order. Order by 11.30pm on 15 November for delivery on 19 December. Every fore-rib is cut to order.

Five bones of fore-rib from our own Freedown Hills herd in Yorkshire. The eye of the rib runs the full length of the joint, marbled from end to end. The bone stays on.
The olive feed programme that defines Freedown Hills Wagyu shows in the fat: soft, sweet and quick to render.

Two ways to have it.
Dry-aged. 15 days. Moisture leaves the meat and the flavour concentrates, deeper and more savoury. The joint loses weight as it ages.
Non dry-aged. Delivered at its full weight. A cleaner, sweeter beef flavour that lets the olive-fed fat lead.

A centrepiece for a large table. Carved off the bone, or cut into five côtes de boeuf.

  • Freedown Hills F1 Wagyu beef (50% Wagyu - 50% Holstein)
  • Reared in Yorkshire, UK
  • Olive-fed
  • 5 bones, ±10kg (dry-aged: weight before ageing)
  • Dry-aged 15 days, or non dry-aged
  • Serves 18 to 22 dry-aged, 20 to 24 non dry-aged
  • Dry-aged is delivered chilled
  • Non dry-aged is delivered frozen
  • Order by 11.30pm on 15 November, delivered 19 December

We strive for precision with every hand-cut order. Please note that natural variations occur, and we maintain a weight tolerance of ±8%, which is reflected in our pricing. Should a selection fall outside this range, we will contact you directly to ensure your order meets our standards and your expectations.
Cooking Instructions

Wagyu Fore-Rib - Two Methods

5 bones, ±10kg (before ageing if dry-aged), delivered chilled. Serves 18 to 22 dry-aged, 20 to 24 non dry-aged. Roast it whole, or cut it into côtes de boeuf.

1. Straight from the fridge
Your fore-rib arrives chilled, not frozen. Keep it in its unopened vacuum pack at 0-4°C and use it by the date on the label. If you have frozen it yourself, thaw it in the fridge in its pack, allowing 3 to 4 days.

2. Leave the fat cap on
The layer of fat over the eye is what bastes the meat as it cooks. Do not trim it. Score it lightly in a crosshatch, cutting through the fat but never into the meat.

Dry-aged or not
Both cook the same way, with a few differences. Dry-aged has already lost moisture and arrives lighter. Start checking at 30 minutes per kilo, and watch the fat cap in the final sear, which may only need 8 to 10 minutes. Keep it at medium-rare. Non dry-aged is heavier and wetter. Allow up to 35 minutes per kilo, and do not skip the overnight salting, or the sear will steam rather than brown. Expect more juice on the board.

Method A - Roast it whole (reverse sear, for the table)

3. Salt all over, including the cut faces, and leave it uncovered in the fridge overnight if you have the space. Out of the fridge 4 hours before cooking. A joint this size holds its chill at the centre.

4. Heat the oven to 110°C. Stand the joint on its bones, fat side up, over a tray. The bones act as the rack. Cook until the centre of the eye reaches 48°C. Allow roughly 30 to 35 minutes per kilo, but go by the probe, placed away from the bone.

5. Rest 30 minutes, then turn the oven to 240°C and return it for 12 to 15 minutes, until the fat cap is crisp and browned. Pull at 52°C.

6. Rest a further 30 minutes. Run a knife along the bones to lift the eye away in one piece, then carve across the grain at 1cm. Serve the bones separately.

Method B - Côtes de boeuf (pan, oven or barbecue)

3. Cut down between the bones for five côtes of around 1.7 to 2kg, each 6 to 7cm thick and serving 4. Wrap and freeze what you are not cooking, using it within 12 months.

4. Temper 1 hour. Pat dry and salt generously.

5. Heavy pan or barbecue on a high heat with a neutral oil. Sear 4 minutes a side, then stand the côte on its bone to render the fat edge. Finish in a 180°C oven or over indirect heat until the centre reaches 50°C.

6. Rest 15 minutes. Cut the eye away from the bone and slice across the grain at 1cm.

Keep the dripping. Strain the rendered fat from the tray into a jar. Roast your potatoes in it.
Nutritional Information
Typical values Per 100g
Energy —
Fat —
of which saturated —
Carbohydrate —
of which sugars —
Fibre —
Protein —
Salt —
Storage

Delivered chilled
Keep refrigerated at 0-4°C in its unopened vacuum pack and use by the date on the label. You can freeze it unopened at any point up to that date - at -18°C or below it will keep well for up to 12 months.
FAQs
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.

A large raw ribeye steak with visible marbling sits on a wooden cutting board on a dark rustic wooden table. A small bowl of coarse salt is visible in the upper left corner.
Wagyu British Beef Fore-Rib | ±10kg

  • 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.