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British Whole Wagyu Flank (Bavette) | ±1kg x2

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Product Description
  • Freedown Hills F1 Wagyu Holstein Cross
  • Reared in Yorkshire, England
  • 2 steaks of ±1kg
  • Fresh

Whole Freedown Hills Olive Fed Wagyu Flank (bavette)

Wagyu Flank is found in the abdominal muscles of the cow, with a fantastic offal flavour to it. Olive fed Wagyu is an equilibrium between traditional buttery long-lasting finishes found with Japanese Wagyu and the more beefy, iron flavours of Grass-fed UK beef. The olive feed creates an umami taste to the beef, a sumptuous savoury flavour adding depth and richness, and with the added offal flavour the flank is a very versatile and delectable cut.

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.

We love to brine our Flank steaks and then marinade with loads of garlic, rosemary lemon and olive oil. The flavours from the brine complement the Flank and provide an exceptional finish.

Cook whole on a BBQ for the best finish, let rest for 10 minutes, slice and serve on top of a leafy salad and crusty bread to catch all the delicious juices.  

Cooking Tips For Steaks

- For frozen steaks, thaw overnight in the fridge.
- Bring the steak to room temperature 20 minutes before cooking
- Pat dry
- Season the steak generously with table salt and a little olive oil (or other high-heat cooking oils). This helps form that amazing crust we all know and love about great steaks.
- Get your skillet smoking hot before putting the steak in.
- Cook the steak on either side for 2-4 minutes or until the meat is forming a stunning golden crust to it.
- Half way through cooking, we like basting it with butter and a few branches of fresh thym.
- Remove from the heat and let it rest for 5-10 minutes under aluminum foil as it will allow juices to reabsorb into the meat and the fibres to relax.


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two british wagyu bavette  steaks on a wooden board

  • UK

Nestled in bucolic Yorkshire, the Scurf Dyke Farm is the home to our very own British Freedown Hills F1 Wagyu.
Surrounded by rolling hills, verdant pastures, and quaint villages, this region epitomises the charm of the English countryside.
The farm lies on the south-eastern border of the Yorkshire Wolds with the North Sea a mere few miles to the east. Its lush fields provide most of the herd’s needs. As the cows are weaned of grass, the farm-grown grains, cereals and maize silage, combined with the locally sourced olive pieces, are introduced to their diet. The end result is an exceptional British beef adorned with remarkable umami undertones and a delicate tenderness.

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