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British Whole Wagyu Beef Hanging Tender Onglet | ±900g

Regular price
£34.50
Regular price
Sale price
£34.50
Tax included.
Weight
  • WAGYU EXPERT

  • EXCLUSIVE IMPORTER

  • FROZEN

Why are steaks frozen?
Product Description
  • Freedown Hills F1 Wagyu Beef Holstein Cross
  • Reared in Yorkshire England
  • 1 cut of ±900g; £38.20/kg
  • Frozen

Whole Freedown Hills Olive Fed Wagyu Beef Hanging Tender

Freedown Hills Wagyu Beef hanging tender onglet, also known as the butcher's cut, is a hidden gem for meat lovers. Sourced from premium Wagyu cattle in Yorkshire, this cut is exceptionally flavourful and tender. Perfect for grilling, pan-searing or marinating, it offers a rich, beefy taste that stands out in any dish.

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
two british wagyu beef hanging tender steaks

  • 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.

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