Wagyu British Beef Strips | ±300g

Regular price: £15.00
Regular price: ~~£15.00~~
Sale price: £15.00

Tax included.

2 Serve

Stir-fries, stews Best for

High Marbling

Yorkshire Origin

Olive-Fed Feed

Frozen Delivered

Description

From the underblade muscle of our own Freedown Hills herd, one of the most intensely marbled cuts on the animal, and one that rewards fast, high-heat cooking more than most. The olive feed programme that defines Freedown Hills Wagyu is evident here: pronounced umami, a fat that softens quickly, and a tenderness the Denver carries naturally by virtue of where it sits on the carcass.

Sliced into strips, it suits the wok, the griddle pan, and the noodle broth equally well. Brief contact with high heat is all it needs.

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

Cooking Instructions

Wagyu Beef Strips - Wok or Pan

±300g. Serves 2–3. Defrost 4–6 hours. Under 2 minutes of actual cooking.

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

2. Dry them thoroughly
Tip the strips onto kitchen paper and pat every side dry. This is the step that decides the result. Wet strips steam and turn grey. Dry strips catch and colour in seconds. Leave them uncovered on the paper for 10 minutes if you have time.

3. Do not season yet
Salt draws moisture straight back to the surface. Season at the end, off the heat. The cut needs no marinade or tenderiser. If you want a marinade for flavour, keep it to 15 minutes and dry the strips again before they go in.

4. Get the pan properly hot
A wok or a heavy frying pan over your highest heat, 3 to 4 minutes. Add a neutral oil with a high smoke point, rapeseed or groundnut. Wait for the first wisp of smoke.

5. Cook in two batches
Half the strips, spread in a single layer. Leave them 20 seconds to take colour, then toss for another 30 to 40 seconds. That is done, around a minute per batch. Lift them onto a warm plate and repeat. Crowding the pan is the one mistake you cannot recover.

6. Build the sauce separately
Return the empty pan to the heat and cook your aromatics, vegetables or sauce base in it. Add the beef back in the final 15 seconds, just to coat and warm through. Strips added early to a wet sauce will braise and toughen.

7. Season and serve
Salt and pepper off the heat, then serve immediately. Marbling this fine sets as it cools, so these do not hold on a plate.

Three ways to use them: straight into a stir-fry with the sauce built as above; seared and folded through a stroganoff at the very end rather than simmered in it; or dropped raw into a hot noodle broth at the table, where they cook in 20 seconds.

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 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.

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.