Wagyu British Beef Whole Bavette d'Aloyau | ±2kg

Regular price: £85.00
Regular price: ~~£85.00~~
Sale price: £85.00

Tax included.

8 Serve

Moderate Marbling

Yorkshire Origin

Olive-Fed Feed

Chilled Delivered

Description

Wagyu Bavette dAloyau is found between the Striploin and Flank. Our own olive-fed Wagyu Beef is reared in Yorkshire, England, and creates an equilibrium between the traditional buttery long-lasting finish of Japanese Wagyu Beef and the more beefy, iron flavours of grass-fed UK beef. The olive feed creates an umami taste to the beef, resulting in a slightly lighter finish.

This is a versatile cut that has many different uses. Perfect for stir-fries, steaks, roasts, providing many delicious dinners and leftovers (if there is any!). Being very popular in French, Latin American and Asian cuisine it soon became mainstream with chefs and customers looking for a richer taste and more texture than that of the traditional cuts.

Freedown Hills F1 Wagyu beef (50% Wagyu - 50% Holstein)
Reared in Yorkshire, UK
Olive-fed
±2kg, £42.50/kg
Serve up to 8 people
Chilled

We strive for precision with every hand-cut order. Please note that natural variations occur, and we maintain a weight tolerance of ±8%, which is reflected in our pricing. Should a selection fall outside this range, we will contact you directly to ensure your order meets our standards and your expectations.

Cooking Instructions

Wagyu Bavette d'Aloyau - Steaks or Stir-Fry

±2kg, delivered chilled. Serves 8. Around 10 minutes of cooking.

1. Straight from the fridge
Your bavette arrives chilled, not frozen. Keep it in its unopened vacuum pack at 0-4°C and use it by the date on the label. If you have frozen it yourself, thaw it in the fridge in its pack, allowing 24 to 26 hours.

2. Find the grain before you cook
The fibres run the length of the cut in long, visible lines. Note which way they run now, because the crust will hide them later. Everything about this cut depends on cutting across them at the end.

3. Portion it
A piece this size divides into six or seven steaks of around 300g. Cut what you want now and wrap and freeze the rest, using it within 12 months.

Method A - Steaks (pan or barbecue)

4. Temper 45 minutes. Pat dry and salt generously. This cut also takes a marinade well, garlic, olive oil and hard herbs, but dry it again before it meets the heat.

5. Heavy pan, griddle or barbecue as hot as it will go, 3 to 4 minutes, with a neutral oil. Bavette is open-grained and wants a fierce, short cook.

6. 3 to 4 minutes a side, turning once. Pull at 52°C. Past medium rare the fibres tighten and it turns chewy.

7. Rest 8 to 10 minutes on a board, uncovered. Then slice at 5mm across the grain you found in step 2, holding the knife at a slight angle. Cut the wrong way and even a perfectly cooked bavette eats tough.

Method B - Stir-fry (the cut's other life)

4. Slice the raw bavette across the grain into strips of 5mm. Firming it in the freezer for 20 minutes first makes this far easier.

5. Pat the strips dry and do not salt them yet. Get a wok as hot as it will go with a neutral oil, and wait for the first wisp of smoke.

6. Cook in two batches, single layer. 20 seconds untouched, then toss for another 30 to 40 seconds. Lift out, build your sauce in the empty pan, and return the beef for the final 15 seconds.

Chimichurri suits this cut better than butter. Bavette stands up to bold, sharp flavours, which is why it is cooked this way across France, Latin America and much of Asia.

Ingredients

Ingredients:
• 2kg bavette d’aloyau
• 4 tbsp olive oil
• 3 cloves garlic (minced)
• 2 tsp coarse salt
• 1 tsp black pepper
• 1 tbsp fresh thyme (optional)
• 1 tbsp butter (for pan and oven cooking)

1. Grilling (Charcoal or Gas Grill)

🔥 Heat Source: Direct heat
🌡️ Temperature: 230-260°C
1. Preheat the grill to high heat (230-260°C).
2. Rub the bavette with olive oil, salt, pepper, and minced garlic.
3. Sear over direct high heat for 3-4 minutes per side.
4. Move to indirect heat and continue cooking for 10-15 minutes, flipping once.
5. Use a meat thermometer to check doneness:
• Rare: 50°C
• Medium-rare: 55°C
• Medium: 60°C
• Well-done: 70°C+
6. Rest for 10 minutes before slicing against the grain.

2. Pan-Seared (Stovetop)

🔥 Heat Source: Cast iron or stainless steel pan
🌡️ Temperature: High heat (200-220°C for searing, 140-160°C for finishing)
1. Heat a heavy pan over high heat until very hot.
2. Add 2 tbsp olive oil and sear the steak 4-5 minutes per side.
3. Reduce heat to 140-160°C, add butter and thyme, and baste the meat for another 5-7 minutes.
4. Check internal temperature as in the grilling method.
5. Rest for 10 minutes, then slice.

3. Oven-Roasted (Conventional Oven)

🔥 Heat Source: Oven (Dry heat)
🌡️ Temperature: 130°C (low and slow) or 200°C (faster method)
1. Preheat oven to 130°C for a slow roast or 200°C for a quicker cook.
2. Sear the steak in a pan for 2 minutes per side before transferring to the oven.
3. Roast for 40-50 minutes at 130°C or 20-25 minutes at 200°C.
4. Check internal temperature and rest for 10 minutes.

4. Sous Vide (Water Bath)

🔥 Heat Source: Precision water bath
🌡️ Temperature: 54°C (medium-rare)
1. Season the bavette and seal it in a vacuum bag.
2. Set the sous vide bath to 54°C and cook for 2-3 hours.
3. Remove from the bag, pat dry, and sear in a hot pan for 1-2 minutes per side.
4. Rest for 5 minutes, then slice.

Nutritional Information

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

Storage

If chilled
Keep refrigerated at 0-4°C in its unopened vacuum pack and use by the date on the label. You can freeze it unopened at any point up to that date - at -18°C or below it will keep well for up to 12 months.

If frozen
Keep frozen at -18°C until needed. Use by the date on the pack.
Defrost in the fridge, in its packaging, allow 24-26 hours. Never defrost at room temperature or in a microwave.
Once opened or defrosted, keep refrigerated at 0-4°C and use within 24 hours. Do not refreeze once thawed.
A faint metallic smell on first opening the pack is normal for vacuum-packed beef and will disperse within a few minutes in open air.

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.

5 stars: 2 (100%)
4 stars: 0 (0%)
3 stars: 0 (0%)
2 stars: 0 (0%)
1 star: 0 (0%)

Brilliant bavette

Ordered for a group BBQ and it arrived on time, well packed and was nicely trimmed ready for marinade and cooking. Taste was great, I've had better but paid more for it. Would order from here again

Thank you Tim, for your review. We’d love for you to also discover our other bavettes; from our own Yorkshire Wagyu herd, as well as the exceptional Chilean Wagyu bavette from Mollendo. We look forward to serving you again soon.

Bavette

Barbecued a whole piece on the griddle plate using a heater to get the perfect cook. Delicious.

Thank you for your review! We are so glad to hear that you enjoyed our British Whole Wagyu Bavette d'Aloyau. It sounds like you cooked it perfectly on the griddle plate. May we suggest you try to add one of the flavoured butters from SUBLIME BUTTER. Chimichurri is a favourite of ours.