Wagyu British Beef Whole Flank (Bavette)

Regular price: £65.00
Regular price: ~~£65.00~~
Sale price: £65.00

Tax included.

Weight ±0.7kg x2

WAGYU EXPERT

EXCLUSIVE IMPORTER

FRESH

Product Description

Freedown Hills F1 Wagyu Beef Holstein Cross
Reared in Yorkshire, England
2 steaks of ±0.7kg, £46.43/kg
Fresh

Freedown Hills Wagyu beef flank (bavette) embodies excellence with its distinctive marbling and rich flavour profile. Raised in Yorkshire, England, these cattle are meticulously bred to achieve a perfect balance of tenderness and beefy richness. The flank cut, known for its versatility, holds up well to grilling or pan-searing, making it a favourite among chefs and home cooks alike. Whether marinated with herbs and olive oil or enjoyed simply seasoned with the Sublime Butter range, Freedown Hills Wagyu beef flank promises a delicious dining experience that showcases the best of British Wagyu craftsmanship.

It is known as one of the flat steaks, perfect for grilling in a pan or on the barbecue. Very widely used in French cuisine Flank steaks stand up to big bold flavours paired with them, either as a marinade or in accompaniment.

Cooking instructions

Ingredients:
- 2 x 700g British Wagyu flank (bavette) steaks
- 2 tbsp sea salt
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 3 cloves garlic (crushed)
- 2 sprigs rosemary or thyme

1. Prepare the Steaks
- Remove the steaks from the fridge 1 hour before cooking.
- Pat dry and season generously with sea salt on both sides.

2. Choose Your Cooking Method

Option 1: Cast Iron Pan & Oven
1. Preheat the oven to 160°C.
2. Heat a cast iron pan over high heat with 1 tbsp olive oil.
3. Sear each steak for 2 to 3 minutes per side to form a crust.
4. Transfer to the oven and cook for 10 to 15 minutes (until internal temp reaches 52-54°C for medium-rare).
5. Rest for 10 minutes, then slice thinly against the grain.

Option 2: Charcoal or Gas Grill
1. Preheat the grill to high heat (250°C).
2. Sear over direct heat for 3 minutes per side to develop a char.
3. Move to indirect heat and cook for 10 to 12 minutes, flipping once (until internal temp reaches 52-54°C).
4. Rest for 10 minutes, then slice thinly against the grain.

Option 3: Sous Vide & Sear
1. Vacuum seal the steaks and sous vide at 54°C for 2 to 3 hours.
2. Remove from the bag, pat dry, and sear in a hot pan with butter for 1 minute per side.
3. Rest for 5 minutes, then slice against the grain.

Serving Ideas:

- Classic Steak & Salad: Serve with rocket, cherry tomatoes, and balsamic glaze.
- With Roasted Potatoes: Pair with crispy garlic rosemary potatoes.
- Tacos: Serve in warm tortillas with chimichurri, pickled onions, and avocado.
- Asian-Style Rice Bowl: Slice thinly and serve over jasmine rice with soy sauce and sesame seeds.

Delivery

SHIPPING RATES (UK mainland only excl. Highlands)

Orders over £75 Express By End of Day (Tues-Sat)	FREE
Orders under £75 Express By End of Day (Tues-Sat)	£8.50
Express by 12PM - Noon (Tues-Fri) / by 1PM for Scotland	£11
Express Saturday by 12PM - Noon / 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.

UK | Yorkshire

Nestled in bucolic Yorkshire, the Scurf Dyke Farm is the home to our very own British Freedown Hills F1 Wagyu.
Surrounded by rolling hills, verdant pastures, and quaint villages, this region epitomises the charm of the English countryside.
The farm lies on the south-eastern border of the Yorkshire Wolds with the North Sea a mere few miles to the east. Its lush fields provide most of the herd's needs. As the cows are weaned of grass, the farm-grown grains, cereals and maize silage, combined with the locally sourced olive pieces, are introduced to their diet. The end result is an exceptional British beef adorned with remarkable umami undertones and a delicate tenderness.