• Wagyu British Beef Ribeye Steak
  • Wagyu British Beef Ribeye Steak
  • Wagyu British Beef Ribeye Steak
  • Wagyu British Beef Ribeye Steak
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Wagyu British Beef Ribeye Steak

£34.00
£34.00
£34.00
Tax included.
Weight

WAGYU EXPERT

HOUSE WAGYU

OLIVE-FED

FROZEN

Why are steaks frozen?
At A Glance
  • Freedown Hills F1 Wagyu Beef Holstein Cross
  • Reared in Yorkshire, England
  • Olive-fed
  • Frozen
  • Gold Medal at the 2024 World Steak Challenge
Description

Freedown Hills Wagyu beef ribeye exemplifies excellence in every bite, boasting exquisite marbling that enhances both flavour and tenderness. Reared in Yorkshire, England, these cattle are meticulously bred to achieve the optimal balance of fat distribution and rich umami taste characteristic of Wagyu. Ideal for grilling or searing, Freedown Hills Wagyu ribeye offers a luxurious dining experience that delights connoisseurs with its melt-in-your-mouth texture and robust beefy flavour. Browse our delicious pantry products.
Cooking instructions

Before You Begin

Thaw overnight in the fridge (still sealed).
Dry the steak thoroughly with paper towels once thawed.
Rest at room temperature for 20–30 minutes before cooking.
Season generously with fine salt on both sides. Add pepper after cooking to avoid burning.

F1 Wagyu Ribeye 250g (about 1.5 cm thick) - Pan Only

Heat a heavy pan (cast iron or stainless) over high heat until smoking.
Place the steak in the dry pan, no oil needed. Sear 1 min 30 sec per side without moving.
Hold upright on the fat edge for 20–30 seconds to render the fat cap.
Rest on a board for 3–4 minutes, then slice against the grain and serve.

Target: 52°C / 125°F (medium-rare)

F1 Wagyu Ribeye 400g (2.5–3 cm thick) - Pan + Oven

Preheat oven to 120°C (250°F).
Heat a heavy pan over high heat until smoking.
Sear in the dry pan, no oil, for 2 min 30 sec per side. Hold on the fat edge for 30–45 seconds.
Transfer to a rack over a baking tray and finish in the oven for 12–18 minutes.
Rest 5–6 minutes, then slice against the grain and serve.

Target: 52°C / 125°F (medium-rare) - 57°C / 135°F (medium)

Tips

Don't overcook. Wagyu fat melts at a lower temperature than regular beef, medium-rare is strongly recommended.
Ventilate your kitchen, the pan will smoke.
Less is more. Salt and heat are all this steak needs.
Nutrition
Typical values Per 100g
Energy 1557 kJ / 337 kcal
Fat 33.6 g
of which saturated 12.3 g
Carbohydrate <0.1 g
of which sugars <0.1 g
Fibre <0.1 g
Protein 17.1 g
Salt 0.12 g
Delivery

SHIPPING RATES (UK mainland only excl. Highlands)

 Orders over £75 Express By End of Day (Tues-Sat)  FREE
 Orders under £75 Express By End of Day (Tues-Sat)  £8.50
 Express by 12PM - Noon (Tues-Fri) / by 1PM for Scotland  £11
 Express Saturday by 12PM - Noon / 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.
Wagyu British Beef Ribeye Steak
Wagyu British Beef Ribeye Steak
Wagyu British Beef Ribeye Steak
Wagyu British Beef Ribeye Steak

  • 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.