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British Wagyu Beef Striploin Steak 14 Days Dry-Aged | ±400g

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Why are steaks frozen?
Product Description
  • Freedown Hills F1 Wagyu Beef Holstein Cross
  • Reared in Yorkshire, England
  • 14 days dry-aged
  • 1 steak of ±400g
  • Frozen

Freedown Hills 14 Days Dry-Aged Olive Fed Wagyu Beef Striploin Steak

Freedown Hills F1 Wagyu beef 14-day dry-aged striploin steak represents the pinnacle of premium dining. Raised in Yorkshire, these cattle are meticulously crossbred to achieve a superior blend of Wagyu and European beef characteristics. The 14-day dry aging process enhances the steak's tenderness and concentrates its rich, beefy flavour, offering a culinary experience that balances buttery marbling with a satisfying meaty texture.

Perfectly suited for grilling or pan-searing.

Cooking Tips For Steaks

- For frozen steaks, thaw overnight in the fridge.
- Bring the steak to room temperature 20 minutes before cooking (time will vary depending on thickness).
- Pat dry
- We don't recommend any seasonning for Japanese Wagyu as well as other Wagyu Beef as all the flavours are in the fat.
- Don't cook Wagyu on a grill as you will loose all the fat.
- Get your skillet smoking hot before putting the steak in.
- Cook the steak on either side for about 2 minutes depending on thickness or until the meat is forming a stunning golden crust to it.
- Except for Japanese Wagyu, half way through cooking, we like basting it with unsalted butter and a few branches of fresh thym.
- Remove from the heat and let it rest for 5 to 10 minutes under aluminum foil as it will allow juices to reabsorb into the meat and the fibres to relax. This is where the magic operates.
- Once cooked, you can then season your meat with some Blackthorn Scottish Salt or freshly grinded pepper.


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one british wagyu beef striploin

  • 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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