Trenchmore Farm Wagyu x Sussex Chuck Ribeye Steak

Located around the fifth rib, right next to the ribeye, , this steak is a less expensive alternative is a flavourful and tender cut. Only about half the chuck muscle is suitable for this cut.

Another versatile cut that can be cooked at high heat to achieve a flavourful crust whilst keeping the inside tender or sous vide then seared at the end.

We source our beef from Trenchmore Farm in Sussex, where Andrew, his daughter, Rachel & their expert cattlemen Neville & Gareth rear their cattle regeneratively. Slow grown like our Tamworths, the cattle spend their summers grazing the fields and their winters in an award winning, purpose-built Roundhouse Barn.

The cattle’s finishing ration is based on grass & herbal ley silage. It also includes brewer’s grain from a local brewery, linseed cake (a by-product of linseed oil pressing) which boosts omega-3, molasses & trace minerals.

All this results in some of the best tasting beef around!