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Beef Denver Steak
Cut from the shoulder, from a hardworking and normally tougher piece called ‘the chuck’. The Denver steak is cut from just under the shoulder blade, and doesn’t get as much use as other muscles. So this tender muscle is suited to a quick sear (2-3 minutes per side), then put on the top shelf of the oven for 5-7 minutes at gas mark 5 / 190˚C for medium-rare, and rest it well.
Small e.200g
Large e.300g
Out of stock
Our Animals Drive Biodiversity
By grazing, browsing, rooting and trampling, the free-roaming animals at Knepp create a dynamic mosaic of habitats – from open grassland to scrub and woodland – supporting a rich web of life. Their presence is driving the return of rare species like nightingales, turtle doves, and purple emperor butterflies.
Our Animals Drive Biodiversity
By grazing, browsing, rooting and trampling, the free-roaming animals at Knepp create a dynamic mosaic of habitats – from open grassland to scrub and woodland – supporting a rich web of life. Their presence is driving the return of rare species like nightingales, turtle doves, and purple emperor butterflies.
