• Wagyu British Beef Bavette Steak | 240g
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Wagyu British Beef Bavette Steak | 240g

£15.00
£15.00
£15.00
Our own herd reared in YorkshireOlive-fedServes up to 5
Description

Freedown Hills Wagyu beef flank (bavette) embodies excellence with its distinctive marbling and rich flavour profile. Raised in Yorkshire, England, these cattle are meticulously bred to achieve a perfect balance of tenderness and beefy richness. The flank cut, known for its versatility, holds up well to grilling or pan-searing, making it a favourite among chefs and home cooks alike. Whether marinated with herbs and olive oil or enjoyed simply seasoned with the Sublime Butter range, Freedown Hills Wagyu beef flank promises a delicious dining experience that showcases the best of British Wagyu craftsmanship.

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.

- Freedown Hills F1 Wagyu beef (50% Wagyu - 50% Holstein)
- Reared in Yorkshire, UK
- Olive fed
- 1 steak of 240g
- Serve 1
- Frozen
Ingredients

Ingredients:
- 2 x 700g British Wagyu flank (bavette) steaks
- 2 tbsp sea salt
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 3 cloves garlic (crushed)
- 2 sprigs rosemary or thyme

1. Prepare the Steaks
- Remove the steaks from the fridge 1 hour before cooking.
- Pat dry and season generously with sea salt on both sides.

2. Choose Your Cooking Method

Option 1: Cast Iron Pan & Oven
1. Preheat the oven to 160°C.
2. Heat a cast iron pan over high heat with 1 tbsp olive oil.
3. Sear each steak for 2 to 3 minutes per side to form a crust.
4. Transfer to the oven and cook for 10 to 15 minutes (until internal temp reaches 52-54°C for medium-rare).
5. Rest for 10 minutes, then slice thinly against the grain.

Option 2: Charcoal or Gas Grill
1. Preheat the grill to high heat (250°C).
2. Sear over direct heat for 3 minutes per side to develop a char.
3. Move to indirect heat and cook for 10 to 12 minutes, flipping once (until internal temp reaches 52-54°C).
4. Rest for 10 minutes, then slice thinly against the grain.

Option 3: Sous Vide & Sear
1. Vacuum seal the steaks and sous vide at 54°C for 2 to 3 hours.
2. Remove from the bag, pat dry, and sear in a hot pan with butter for 1 minute per side.
3. Rest for 5 minutes, then slice against the grain.

Serving Ideas:

- Classic Steak & Salad: Serve with rocket, cherry tomatoes, and balsamic glaze.
- With Roasted Potatoes: Pair with crispy garlic rosemary potatoes.
- Tacos: Serve in warm tortillas with chimichurri, pickled onions, and avocado.
- Asian-Style Rice Bowl: Slice thinly and serve over jasmine rice with soy sauce and sesame seeds.
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

FRESH

Wagyu British Beef Bavette Steak | 240g

  • 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.