• two british wagyu beef bavette steaks
1 1

Wagyu British Beef Whole Bavette d'Aloyau | ±2kg

£85.00
£85.00
£85.00
Tax included.
Weight

WAGYU EXPERT

HOUSE WAGYU

FRESH

At A Glance
  • Freedown Hills F1 Wagyu Beef Holstein Cross
  • Reared in Yorkshire, England 
  • ±2kg, £42.50/kg
  • Fresh
Description

    Wagyu Bavette dAloyau is found between the Striploin and Flank. Our own olive-fed Wagyu Beef is reared in Yorkshire, England, and creates an equilibrium between the traditional buttery long-lasting finish of Japanese Wagyu Beef and the more beefy, iron flavours of grass-fed UK beef. The olive feed creates an umami taste to the beef, resulting in a slightly lighter finish.

    This is a versatile cut that has many different uses. Perfect for stir-fries, steaks, roasts, providing many delicious dinners and leftovers (if there is any!). Being very popular in French, Latin American and Asian cuisine it soon became mainstream with chefs and customers looking for a richer taste and more texture than that of the traditional cuts.

    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

    Ingredients:
    • 2kg bavette d’aloyau
    • 4 tbsp olive oil
    • 3 cloves garlic (minced)
    • 2 tsp coarse salt
    • 1 tsp black pepper
    • 1 tbsp fresh thyme (optional)
    • 1 tbsp butter (for pan and oven cooking)

    1. Grilling (Charcoal or Gas Grill)

    🔥 Heat Source: Direct heat
    🌡️ Temperature: 230-260°C
    1. Preheat the grill to high heat (230-260°C).
    2. Rub the bavette with olive oil, salt, pepper, and minced garlic.
    3. Sear over direct high heat for 3-4 minutes per side.
    4. Move to indirect heat and continue cooking for 10-15 minutes, flipping once.
    5. Use a meat thermometer to check doneness:
    • Rare: 50°C
    • Medium-rare: 55°C
    • Medium: 60°C
    • Well-done: 70°C+
    6. Rest for 10 minutes before slicing against the grain.

    2. Pan-Seared (Stovetop)

    🔥 Heat Source: Cast iron or stainless steel pan
    🌡️ Temperature: High heat (200-220°C for searing, 140-160°C for finishing)
    1. Heat a heavy pan over high heat until very hot.
    2. Add 2 tbsp olive oil and sear the steak 4-5 minutes per side.
    3. Reduce heat to 140-160°C, add butter and thyme, and baste the meat for another 5-7 minutes.
    4. Check internal temperature as in the grilling method.
    5. Rest for 10 minutes, then slice.

    3. Oven-Roasted (Conventional Oven)

    🔥 Heat Source: Oven (Dry heat)
    🌡️ Temperature: 130°C (low and slow) or 200°C (faster method)
    1. Preheat oven to 130°C for a slow roast or 200°C for a quicker cook.
    2. Sear the steak in a pan for 2 minutes per side before transferring to the oven.
    3. Roast for 40-50 minutes at 130°C or 20-25 minutes at 200°C.
    4. Check internal temperature and rest for 10 minutes.

    4. Sous Vide (Water Bath)

    🔥 Heat Source: Precision water bath
    🌡️ Temperature: 54°C (medium-rare)
    1. Season the bavette and seal it in a vacuum bag.
    2. Set the sous vide bath to 54°C and cook for 2-3 hours.
    3. Remove from the bag, pat dry, and sear in a hot pan for 1-2 minutes per side.
    4. Rest for 5 minutes, then slice.
    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.
    two british wagyu beef bavette steaks

    • 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.