Beef Denver Steak


Denver Steak comes from the forequarter, from the chuck primal cut to be precise.  Taken from the center of the under blade, these inexpensive steaks are cut across the grain from the fourth most tender the Chuck. They have no surrounding fat but a good amount of marbling and loads of super-aged beef flavour.  Best when cooked over high heat on the grill or in the pan.  Don’t overcook.

Fact: The word ‘Denver’ was just made up.  There is no connection with the US city.  How weird is that?

We sell our Denver Steaks it in a pack of two.  You can still keep those ‘steak knives’ in the drawer for this flavour-filled protein-packed delight.  Steaks range in weight but a 0.465kg pack gives you two steaks on average 8oz each.  Our Denver Steak is £18.00 /kg (£8.16 /lb)

Order online now for collection in Carmarthen Farmers Market or Llanelli Street Market. Or why not collect from our farm shop?  Click here for directions to Grey Alders.

We have a range of super-aged beef steaks, roasting joints, burgers, beef mince and diced beef usually available.  To say nothing of our flavour-filled super-aged mutton cuts, beef tallow soap, Kenyan coffee and farm cider.

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Beef and Mutton from the Carmarthenshire hills

Our aim is to bring you the best beef and mutton you will ever taste.  The secret is (1) older animals, (2) grass-feeding and (3) super-ageing after slaughter.  Wernlwyd (Eng: Grey Alders) is not certified organic but we employ organic principles.  Our pasture has not been reseeded for years, most of it for generations.  Over that time it has become naturalised with wild grasses and flowers.  That brings higher welfare and improves quality.

Our beef

Scroll down for information about our beef.

We look for retired heritage suckler cows of a minimum of five years of age before slaughter.  Supermarket beef is slaughter at 30 months.  Those additional years bring a better joint of meat.  Not only that, but we hang each side of beef in the chiller for no less than fifty-six days. At that point something extraordinary begins to happen.  The increase in tenderness is dramatic.  The taste becomes deeper and more complex.  The meat enzymes have done their work! We begin to approach, if you will forgive the expression, ‘meatopia’.

Our Environment

Contrary to what you might hear, the environmental impact of raising sheep and cattle is low. Our animals hang out in fields during the summer and eat silage, harvested grass, in winter.  They are NEVER ‘finished’ on grain in ‘feed-lots’.

After all, sheep and cattle are grazing animals.  Their digestive system with its four stomachs is far more complex than ours.  Ruminants are inefficient at digesting grain but perfectly-designed to extract every last ounce of nutrition out of grass and meadow flowers.  26% of the earth’s surface is pasture. Ruminants are prey animals whose purpose is to convert what we cannot eat slowly but surely into what we can – high-quality, high-protein muscle meat.

We are also keeping food miles down.  These days produce can be flown half-way around the world to satisfy modern food fads. When you choose our super-aged beef or mutton, you are buying local, from farm to fork, and keeping those food miles to the bare minimum.

Our Pricing

Our meat costs no more than what supermarkets charge for their highest quality.  But the similarity ends there.  Our older stock means more flavour and our extreme hanging brings taste the ‘big boys’, with their need for throughput, can only dream of . By buying direct from the farm, you know what you are eating has been well cared for.  And we know our customers appreciate the very best.


Additional information

Weight N/A
Weight (Kg)

422, 426, 446, 460, 470, 482, 510, 520, 560, 570


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