Trenchmore Farm Wagyu x Sussex Denver Steak

Located below the scapula (shoulder blade), this cut is highly marbled and underrated. It’s tenderness is due to the low exertion compared to surrounding shoulder muscles.

A versatile cut to cook, the Denver steak can be grilled at high heat or sous vide then seared. It is best served medium rare.

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!