Wagyu British Beef Ribeye Steak | ±250g, ±400g

Name: Wagyu British Beef Ribeye Steak | ±250g, ±400g
Rating: 4.60 (5 reviews)

Regular price: £34.00
Regular price: ~~£34.00~~
Sale price: £34.00

Weight ±250g ±400g

Our own herd reared in YorkshireOlive-fedGold Medal at the 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.

- Freedown Hills F1 Wagyu beef (50% Wagyu - 50% Holstein)
- Reared in Yorkshire, UK
- Olive fed
- 250g and 400g steaks
- Gold Medal at the World Steak Challenge
- Frozen

Ingredients

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 £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.

HOUSE WAGYU

OLIVE-FED

FROZEN

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.

5 stars: 4 (80%)
4 stars: 0 (0%)
3 stars: 1 (20%)
2 stars: 0 (0%)
1 star: 0 (0%)

First time Wagyu ribeye

Having seen the British Wagyu on James Martin’s saturday morning we felt inspired to give them a go. We cooked ours in the sous vide and finished on cast iron as the charcoal didn’t arrive in time for the bbq. Very smooth texture and wished we’d ordered the bigger size. Not as beefy as expected but we usually have ex dairy ribeye. Definitely worth trying again especially when we can get back to the coals. We even featured it on our (just for fun) bbq instagram page @bigdadddybbq

Hi Gemma,
You’re absolutely right, our F1 Wagyu (50% Wagyu, 50% Holstein) offers a perfect balance: slightly less beefy than ex-dairy beef, yet richer and more flavourful than full-blood Wagyu, which is known for its exquisite buttery texture. The olive-fed diet of our herd makes our Wagyu truly unique, creating a one-of-a-kind taste experience.
We’re thrilled you enjoyed it and appreciate you sharing your beautiful cooking on Instagram.

Size matters

I bought 2 of these for New Years Eve . They were completely different thicknesses , with one being larger and much thinner rather than our traditional ribeye . Sadly that one did not live up to expectations , whilst the other was tasty as expected

Thank you Angela for your feedback on our British Wagyu Ribeye. As our steaks are hand-cut from natural primals, the thickness can vary slightly depending on the size of the specific ribeye. We understand how this can influence the precision of your cook, and we appreciate you highlighting it. We are thrilled you enjoyed the unique marbling of our olive-fed Wagyu and look forward to serving you again soon.

Awesome

Tasty and tender, best Wagyu ROI

Thank you for your 5 star review. Very happy you enjoyed our olive-fed British Wagyu Ribeye steak. We look forward to serving you again soon.

Absolutely delicious

Full of flavour and absolutely lovely texture, more marbled than in picture, an amazing steak, only shame was that there wasn't more

Thank you Robin for your kind review. Very happy you enjoyed our own olive-fed British Wagyu. Looking forward to serving you again soon.

Delicious

Nice marbling and great taste, I'll have more later :-)

Thank you for your kind review. We're delighted to hear that you enjoyed our British Wagyu Ribeye Steak. Our team takes great care in selecting the best cuts for our customers.
We have a wide selection of pantry products that pair perfectly with our steaks. We can't wait to have you try them out on your next order. Bon appetit!