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British Whole Wagyu Bavette d'Aloyau | ±2kg

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Product Description
  • Freedown Hills F1 Wagyu Holstein Cross
  • Reared in Yorkshire, England 
  • ±2kg; £40.00/kg
  • Fresh

Whole Freedown Hills Olive Fed Wagyu Bavette d'Aloyau 

Wagyu Bavette dAloyau is found between the Striploin and Flank. Our own olive-fed Wagyu 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!). Traditionally was an inexpensive cut, full of a rich offal flavour. 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.

Allowing the beef to do the talking is key to enjoying this cut. Traditional recipes will tell you that Bavette needs time to marinade to help break down the robustness of this lesser cut. With this being Wagyu beef, you can cut that step out entirely, as the tenderness of Wagyu is found through all cuts. We love to cut these into 3 inch wide steaks. Bring them up to room temperature and season liberally with Maldon sea salt and a touch of oil. Heat a griddle pan or flat frying pan on high heat, put the steak into the pan and fry on each side for 4 minutes or until a beautiful golden crust has formed. Add a generous spoonful of butter into the pan along with finely chopped garlic, shallots and thyme. Baste the steak with the aromatic butter and then remove from the heat and cover for 8 minutes. Slice the steak across the grain and serve, drizzling the infused butter over the top. Serve with roasted butternut squash wedges and sautéed kale. Enjoy with a glass of Barossa Valley Estate Cabernet Sauvignon.      

Cooking Tips For Steaks

- For frozen steaks, thaw overnight in the fridge.
- Bring the steak to room temperature 20 minutes before cooking
- Pat dry
- Season the steak generously with table salt and a little olive oil (or other high-heat cooking oils). This helps form that amazing crust we all know and love about great steaks.
- Get your skillet smoking hot before putting the steak in.
- Cook the steak on either side for 2-4 minutes or until the meat is forming a stunning golden crust to it.
- Half way through cooking, we like basting it with butter and a few branches of fresh thym.
- Remove from the heat and let it rest for 5-10 minutes under aluminum foil as it will allow juices to reabsorb into the meat and the fibres to relax.


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British Whole Wagyu Bavette d&

  • 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.

Customer Reviews

Based on 1 review
Mark Gibson

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