• two british wagyu bavette steaks on a wooden board
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Wagyu British Beef Whole Flank (Bavette) | ±0.7kg x2

£52.00
£52.00
£52.00
Tax included.
Weight

  • WAGYU EXPERT

  • EXCLUSIVE IMPORTER

  • FROZEN

Product Description
  • Freedown Hills F1 Wagyu Beef Holstein Cross
  • Reared in Yorkshire, England
  • 2 steaks of ±0.7kg, £37.20/kg
  • Frozen

Whole Freedown Hills Olive Fed Wagyu Beef Flank (bavette)

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.

How to cook your bavette

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 2–3 minutes per side to form a crust.
4. Transfer to the oven and cook for 10–15 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 10–12 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 2–3 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)

Weekdays FREE on orders over £60 (£5.95 on smaller orders)
Saturdays FREE on orders over £80 (£9.95 on smaller orders)


SHIPPING RATES (Scotland - Highlands)
Postcodes concerned: AB31 to AB56, HS, IV, KA27, KA28, KW, PA21 to PA50, PA60 to PA78, PA80, PH4 to PH44, PH49, PH50, ZE1 to ZE3

Weekdays FREE on orders over £80 (£13.15 on smaller orders)
Saturdays FREE on orders over £80 (£13.15 on smaller orders)


SHIPPING POLICY
Our delivery service covers all UK mainland addresses and is fully tracked using trusted couriers, namely Packfleet and DHL.
We aim to deliver all orders, excluding the Highlands (details above), via next-day service; however, please allow up to 48 hours when placing your order in case of any courier delays.
For Scotland (Highlands), we aim to deliver your orders via DHL 48 hours service.
two british wagyu bavette steaks on a wooden board

  • 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.

Customer Reviews

Based on 2 reviews
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L
L McLeod
Wagyu British Beef Whole Flank

Amazing quality, good marbling, thanks

Thank you very much for your 5 star review. Our olive-fed British wagyu is indeed a delightful cut. We are so happy you have enjoyed it. We look forward to serving you again soon.

D
David F
Delicious British Wagyu at a reasonable price

Marinated in a dry rub and cooked quickly in a hot pan served over a lemon cous cous salad; highly recommended

Dear David,

Thank you so much for your wonderful 5-star review! We’re thrilled to hear you enjoyed the meat. It’s especially rewarding knowing it came from our own herd here in Yorkshire. We’re dedicated to bringing you the best, and it’s great to know that commitment shines through.

Exciting news: in the next couple of weeks, we’ll be introducing some amazing new spices crafted to elevate the flavours of our meats even further. We can’t wait for you to try them!

Thank you for your loyalty, and we look forward to seeing you again soon.

Warm regards,