• Wagyu British Beef Diced | ±300g
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Wagyu British Beef Diced | ±300g

£15.00
£15.00
£15.00
Tax included.
2 Serve
Slow cooking Best for
High Marbling
Yorkshire Origin
Olive-Fed Feed
Frozen Delivered
Description

Cut from the underblade muscle of our own Freedown Hills herd, the Denver is one of the most intensely marbled cuts on the animal, richer, in many cases, than ribeye. Diced, it becomes one of the most versatile things we sell.
The olive feed programme that defines Freedown Hills Wagyu does its work here as much as anywhere: deep umami, exceptional tenderness, and a fat that renders at low heat and enriches everything around it.

Fast sear, bourguignon, wagyu don, pasta. All work. All rewarding. So versatile.

  • Freedown Hills F1 Wagyu beef (50% Wagyu - 50% Holstein)
  • Reared in Yorkshire, UK
  • Olive-fed
  • ±300g
  • Frozen
Cooking Instructions

Wagyu Diced Beef - Two Methods

±300g. Serves 2–3. Defrost 4–6 hours.

1. Defrost
Move the pack from freezer to fridge for 4 to 6 hours. Cook within 48 hours of defrosting. Do not refreeze.

Choose your method. The Denver is already tender, so it does not need slow cooking to soften. It takes it to build flavour. Cook it fast and it eats like steak. Cook it long and the marbling renders into the sauce. What does not work is the middle. Thirty to forty-five minutes leaves it past pink but short of the point where the fat has melted.

Method A - Fast sear (15 minutes. Wagyu don, rice bowls, skewers, pasta.)

2. Pat the cubes completely dry on kitchen paper. Do not salt yet. Salt pulls moisture back to the surface and you lose the crust.

3. Heat a heavy pan or wok over your highest heat for 3 to 4 minutes. Add a neutral oil, rapeseed or groundnut. Wait for the first wisp of smoke.

4. Sear in two batches, spread in a single layer. 30 seconds for a crust, then 20 to 30 seconds on each remaining side. Around 90 seconds a batch. Crowding the pan is the one mistake you cannot recover.

5. The centres should stay pink. Season with salt and pepper off the heat. Rest 2 minutes. Serve straight away.

Method B - Slow braise (2½ to 3 hours. Bourguignon, curry, red wine stew.)

2. Pat dry and brown in two batches in a hot casserole. Take the meat out before you cook your onions and aromatics in the rendered fat.

3. Return the beef. Add your liquid to just below the level of the meat. Bring it to a bare tremble. Never a rolling boil, which tightens the muscle before the fat has a chance to render.

4. Cover and cook at 140°C, or on the lowest hob setting, for 2½ to 3 hours. Go the full distance. That rendered fat is the point of using Wagyu in a stew at all.

5. Rest the finished pot off the heat for 20 minutes. Better still, cook it a day ahead. Lift the set fat from the surface, or stir it back in.
Nutritional Information
Typical values Per 100g
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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 4 to 6 hours. 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.
FAQs
Wagyu British Beef Diced | ±300g

  • 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.