two raw and freshly prepared denver steaks ready to be cooked

Artisan Whole Carcass Steaks

As passionate advocates of whole carcass butchery, we practise highly skilled seam butchery to make the best possible use of each and every muscle. Whilst some of the names may be unfamiliar to the uninitiated, certainly less so than the classic Sirloin, Rump and Ribeye, our restaurant community have been highlighting the intense flavours of these heritage breed, grass-fed and dry-aged steak cuts for over a decade.

All beef is not equal, and we have found many of these cuts from commercial beef are much larger and coarser in texture - from grass-fed herds of heritage breeds, like Dexter and Belted Galloway, their potential in the kitchen increases dramatically.

Each of these cuts has its own, often dramatically different, history - from the bistro classic Bavette, a steak steeped in French gastronomic folklore, to the modern Denver, the result of a 1990s university experiment in North America, or Outside Skirt with a probable Mexican heritage, a cuisine to which it partners well, although it is tremendously underrated simply seasoned and grilled over high heat, medium rare.

To those already familiar with a perfectly medium rare Bavette or Denver steak, or a meltingly tender Featherblade, indulgently braised in red wine with smoked bacon & thyme, there can be no denying this category of lesser known cuts has huge gastronomic potential at an affordable price point.