Wagyu British Beef Bistro Fillet Steaks | ±200g x2

Regular price: £25.00
Regular price: ~~£25.00~~
Sale price: £25.00

Tax included.

2 Serve

Lean Marbling

Yorkshire Origin

Olive-Fed Feed

Frozen Delivered

Description

Bistro fillet, also known as teres major, shoulder tender, or petite tender, is a small, protected muscle nestled beneath the shoulder blade, a cut prized by chefs but rarely seen outside professional kitchens. Doing little work throughout the animal's life, it develops a tenderness that rivals fillet, while retaining a deeper, more pronounced beefy character. Our own Olive-fed Wagyu Beef 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.

Freedown Hills F1 Wagyu beef (50% Wagyu - 50% Holstein)
Reared in Yorkshire, UK
Olive-fed
2 steaks of ±200g
Frozen

Cooking Instructions

Wagyu Teres Major - Pan Seared

±200g x 2. Serves 2. Defrost 12 hours. Allow 30 minutes from fridge to plate.

1. Defrost
Move the pack from freezer to fridge the night before. Leave it in the vacuum pack, on a tray. Allow 12 hours. Cook within 48 hours of defrosting. Do not refreeze.

2. Temper
Out of the fridge 30 to 45 minutes before cooking. A cold core gives you a grey band under the crust.

3. Dry and season
Pat every surface completely dry. Season generously with fine sea salt. Hold the pepper until after. It burns in a hard sear.

4. Heat the pan
Heavy cast iron or steel, high heat, 3 to 4 minutes. Add a neutral oil with a high smoke point, rapeseed, groundnut or beef dripping. It should shimmer, not smoke.

5. Sear
Lay the steak away from you. 90 seconds untouched. Turn and repeat. Then turn every 45 seconds until you reach temperature. Allow 4 to 6 minutes for a 3cm steak. Hold the steak on its edges with tongs to render the fat line.

6. Check the temperature
Probe the thickest point. Pull at 52°C for medium rare. That is where this cut eats best.

7. Rest
6 to 8 minutes on a warm plate or a rack. Do not cover tightly. Steam softens the crust.

8. Slice and finish
Slice across the grain at 1cm. The grain runs the length of the cut and turns near the tip. Finish with flaked salt, cracked pepper and any resting juices spooned back over.

Optional: melt a flavoured butter over the rested meat, bone marrow, garlic and thyme, or truffle. Never cook the steak in it.

Nutritional Information

Typical values	Per 100g
Energy	—
Fat	—
of which saturated	—
Carbohydrate	—
of which sugars	—
Fibre	—
Protein	—
Salt	—

Storage

Delivered frozen
Keep frozen at -18°C until needed. Use by the date on the pack.
Defrost in the fridge, in its packaging, on a plate. Allow 12 hours, or overnight. The pack will release liquid as it thaws.
Never defrost at room temperature or in a microwave.
Once defrosted, keep at 0-4°C and cook within 2 days.
Do not refreeze once thawed.

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.

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.