British Olive-Fed Wagyu Bavette for Japanese BBQ by Fumiya Kase (a Michelin-Starred Chef-owner) 150-160g

Experience the exceptional flavour of Wagyu bavette, carefully selected by Chef Fumiya Kase, who has earned a Michelin star for seven consecutive years at the renowned Tokyo restaurant L'orgueil. Bavette is a rare and prized cut, known for its bold, beefy character and beautifully balanced marbling. While A5-grade Japanese Wagyu is famed for its rich, melt-in-the-mouth quality, Wagyu from Freedown Hills offers a lighter, cleaner finish that brings out the meat’s natural depth – making it especially well-suited to yakiniku-style grilling. Cooked on a hot plate or over open flame, the bavette develops a beautifully charred crust, while remaining succulent and juicy inside. The flavour is deep yet refined, with a clean aftertaste that makes every bite as satisfying as the first. Sourced from Freedown Hills, a prestigious estate set in the rolling hills of Yorkshire, this Wagyu is a unique crossbreed of Japanese and British cattle, raised since 2019 using carefully developed feeding and rearing methods across wide-open pastures. Its most distinctive feature is the olive-fed diet – inspired by a technique first pioneered on Japan’s Shodoshima Island. This specialised feed, enriched with olives, imparts a luxurious aroma and a richer, more nuanced taste to the beef. The result is a perfect harmony of bold red meat, mellow fat, and an irresistibly tender texture – a singular flavour experience that sets this Wagyu apart from all others. Internationally recognised, this exceptional beef was awarded Gold at the World Steak Challenge 2024. Whether for an indulgent barbecue, a memorable family meal, or a thoughtful gift, this premium bavette is a truly outstanding choice.