Wagyu British Whole Wagyu Beef 14 Days Dry Aged Striploin | ±2.8kg

Regular price: £258.00
Regular price
Sale price: £258.00

Tax included.

Weight ±2.8kg

Product variants

WAGYU EXPERT
EXCLUSIVE IMPORTER
FRESH

Product Description

Freedown Hills F1 Wagyu Beef Holstein Cross
Reared in Yorkshire England
Dry Aged for 14 Days
±2.8kg; £92.15/kg
Fresh

Freedown Hills Olive Fed Whole Wagyu Beef 14 Days Dry Aged Striploin

Wagyu Beef Striploin, or Sirloin, comes from along the spine in the hindquarter of the animal. A muscle that doesnt do much work, it is tender with a thin covering of fat protecting the stunningly marbled meat beneath, providing the equilibrium between traditional buttery long-lasting finishes found with Japanese Wagyu and the more beefy, iron flavours of Grass-fed UK beef. The olive feed creates an umami taste to the beef, a sumptuous savoury flavour adding depth and richness. For anyone wanting the delicious flavour of UK Wagyu Beef, but not the more fatty steaks such as a Ribeye, will find the Striploin ticks every box.

This Striploin can be cut down into 250g steaks or into larger roasting joints for Sunday dinners and special occasions. With the beautiful piece of fat covering, we love to sear the fat in the frying pan first, to get all the delicious flavour to then fry the steak in.

Cooking Tips For Steaks

- For frozen steaks, thaw overnight in the fridge.
- Bring the steak to room temperature 20 minutes before cooking (time will vary depending on thickness).
- Pat dry
- We don't recommend any seasonning for Japanese Wagyu as well as other Wagyu Beef as all the flavours are in the fat.
- Don't cook Wagyu on a grill as you will loose all the fat.
- Get your skillet smoking hot before putting the steak in.
- Cook the steak on either side for about 2 minutes depending on thickness or until the meat is forming a stunning golden crust to it.
- Except for Japanese Wagyu, half way through cooking, we like basting it with unsalted butter and a few branches of fresh thym.
- Remove from the heat and let it rest for 5 to 10 minutes under aluminum foil as it will allow juices to reabsorb into the meat and the fibres to relax. This is where the magic operates.
- Once cooked, you can then season your meat with some Blackthorn Scottish Salt or freshly grinded pepper.

Delivery

Weekday	FREE on orders over £50 (£5.95 on smaller orders)
Saturday	FREE on orders over £80 (£9.95 on smaller orders)
Same Day Delivery (London only)	COMING SOON

UK

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.

Wagyu British Whole Wagyu Beef 14 Days Dry Aged Striploin | ±2.8kg

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