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British Whole Wagyu Ribeye | ±3kg

Regular price
£250.00
Regular price
£250.00
Sale price
£250.00
Tax included.
Weight
  • WAGYU EXPERT

  • EXCLUSIVE IMPORTER

  • FRESH

Product Description
  • Freedown Hills F1 Wagyu Holstein Cross
  • Reared in Yorkshire, England
  • ±3kg; £83.33/kg
  • Fresh

British Whole Freedown Hills Olive Fed Wagyu Ribeye

Wagyu Ribeye is by far one of the most delicious pieces of meat you can cut a steak from. With the eye of fat running through the middle of the muscle, when cooked the delicious umami flavour is released and bastes the steak. Providing the equilibrium between traditional buttery long-lasting finishes found with Japanese Wagyu and the more beefy, iron flavours of Grass-Fed UK Beef. The olive feeds creates an umami taste to the Beef, a sumptuous savoury flavour adding depth and richness. The marbling found in our Ribeye is second to none, proving to be the centrepiece.   

Containing one muscle, the Ribeye can be cut into roasting joints, steaks. It is found under the front end of the backbone and is used mainly for support. With more fat than its other half, the Striploin, it is juicier and much richer in flavour.   

Depending on the number of people you are cooking for depends on how big a roasting joint you need to cut from this. If for an all trimmings Sunday roast we suggest about 250g per person, or if for a supper party go nearer to the 400g mark. It is all down to what you are serving with it.

For a dinner party try keeping the accompaniments simple, some Mustard roasted baby Turnips, or grilled Courgette and Squash salad. For something heavier and more indulgent Potato Dauphinoise is always a crowd-pleaser. Our ideal tips when roasting are to bring the piece of meat to room temperature before cooking, keep the seasoning to oil and Maldon Sea Salt. We recommend you dont put black pepper on until after as it will burn in the heat of the pan and oven, producing a bitter taste. Seal the Beef off in a smoking hot pan, and cook in a preheated oven at 200 for 50 minutes, at which point turn the heat off, wrap tightly in tin foil and leave in the oven for 20 to 30 minutes. The residual heat will continue to gently cook it and also rest it. Slice and serve.  

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.

Delivery

Weekday FREE on orders over £50 (£5.95 on smaller orders)
Saturday FREE on orders over £80 (£9.95 on smaller orders)
Same Day Delivery (London only) COMING SOON
British Whole Wagyu Ribeye | ±3kg

  • 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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