2 Denver steaks

2 Denver steaks

  • Serves2
  • Free range Free range
  • Grass fed Grass fed
  • Native breed Native breed
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A steak on the up, the Denver is cut from the beef chuck primal - relatively tender, with a little marbling and a punchy beefy flavour.

Our farmers' native breed cows are outdoor reared and grass fed, growing and maturing at their natural pace to develop a high fat content that keeps the meat moist during cooking. With our butchers then hanging and dry aging all of the gorgeous meat for at least 21 days, you're left with incredibly tasty beef, whichever cut you go for.

Air dry-aged and matured beef can be slightly darker around the edges than the centre - something you won't see in the supermarket. This is perfectly normal and indicative of traditionally aged meat.

Native breeds include Angus, Ruby, Longhorn, Shorthorn, Dexter and Hereford.

Minimum weight: 340g

All of our meat is cut fresh to order by our butchers.

Everything is available for next day delivery as long as you order by 1.30pm.

All further questions are answered here.

Quick recipe ideas

Take the steak out of the fridge for a couple of hours to get it to room temperature, then heat oil in a pan on high heat, salt the meat just before frying. Cook time will vary on how thick the steak is and how you like it. Medium Rare is 3 mins each side. Serve with thin fries.

Check out more recipes

Does the Denver steak have another name?

Well, yes, sort of - some New York steakhouses refer to it as a 'Ranch Steak'

A second generation butcher, it's a family affair for Matt Waller

Local tasty produce

2 Denver steaks

2 Denver steaks


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