• british wagyu beef whole fillet
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Wagyu British Beef Whole Fillet | ±2.4kg

£240.00
£240.00
£240.00
Tax included.
10 to 12 Serve
Moderate Marbling
Yorkshire Origin
Olive-Fed Feed
Chilled Delivered
Description

The Wagyu Beef Fillet, running from the middle of the cow to the round, is the most tender cut, thanks to its minimal workload. Our olive-fed Wagyu offers a perfect balance between the buttery, long-lasting finish of Japanese Wagyu and the beefy, iron-rich flavours of grass-fed UK beef. The olive feed enhances the beef with a sumptuous umami taste, adding depth and richness.

A whole fillet provides roughly 10 fillet steaks, a Chateaubriand, and a tail fillet steak.

  • Freedown Hills F1 Wagyu beef (50% Wagyu - 50% Holstein)
  • Reared in Yorkshire, UK
  • Olive-fed
  • ±2.4kg, £100.00/kg
  • Serves up to 12 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 Whole Fillet - Steaks, Châteaubriand or Whole Roast

±2.4kg, delivered chilled. Serves 10 to 12.

1. Straight from the fridge
Your fillet 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 30 to 32 hours.

2. Trim it first
Pull away the chain, the thin ropey muscle running along one side, and keep it for stir-fries or a stroganoff. Then slide a thin knife under the silverskin and strip it off in lengths. Silverskin does not render and will pull the fillet out of shape as it cooks.

3. Decide how to break it down
A whole fillet gives you around ten steaks, a Châteaubriand from the thick centre, and the tapering tail. Cut what you want now and wrap and freeze the rest, using it within 12 months. The tail is best sliced for stir-fry or beef tartare rather than cooked as a steak.

Method A - Steaks (around ten at 180 to 200g)

4. Cut across the fillet at 4cm. Temper 30 minutes, pat dry and salt generously.

5. Heavy pan on a high heat with a neutral oil or beef dripping. Sear 2 minutes a face, then roll the steak onto its sides with tongs, 30 seconds at a time, all the way round.

6. Pull at 52°C. Rest 5 minutes. The fillet is the leanest cut on the animal and has the least margin for error, so use a probe.

Method B - Châteaubriand or whole roast (reverse sear)

4. Tie the piece at 4cm intervals so it holds an even round. Salt all over and leave it uncovered on a rack in the fridge overnight if you can. Out of the fridge one hour before cooking.

5. Oven at 110°C, on a rack over a tray, until the centre reaches 48°C. Allow roughly 30 to 35 minutes per kilo. Go by the probe.

6. Rest 10 minutes, then sear hard in a very hot pan with butter, basting as you turn it, until brown all over. Pull at 52°C.

7. Rest 15 minutes, remove the string and carve at 2cm. A fillet is even in thickness, so every slice comes out the same.

Never past medium rare. There is no marbling here to fall back on. The fillet is bought for its texture, and heat is the only thing that can take it away.
Nutritional Information
Typical values Per 100g
Energy 1557 kJ / 337 kcal
Fat 33.6 g
of which saturated 12.3 g
Carbohydrate <0.1 g
of which sugars <0.1 g
Fibre <0.1 g
Protein 17.1 g
Salt 0.12 g
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 30-32 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.
FAQs
british wagyu beef whole fillet

  • 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: 1 (100%)
  • 4 stars: 0 (0%)
  • 3 stars: 0 (0%)
  • 2 stars: 0 (0%)
  • 1 star: 0 (0%)
A
Angus Walker
Full Flavored & Super Tender

Its great being able to order a whole fillet so that I could prepare it myself.

You'd need to go a long way to beat the flavor & marbling in a Wagu X, plus it's British produce, so a win all round.

Hi Angus,
Thank you very much for your review.
Absolutely agree with you, if you like to prepare your own fillet, then this is the cut to get. And as you rightly wrote, it is a British produce, from our own cattle in Yorkshire.