Each pack contains at least 2 steaks, total weight per pack 180-200g.
The Denver steak is a cut from the underblade portion of the shoulder (forequarter). This relatively new and lesser-known cut is gaining popularity for its rich flavor and tenderness. The Denver steak is well-marbled, which means it has a good amount of intramuscular fat that contributes to its juiciness and robust flavor.
Despite being from a traditionally tougher part of the beef, the Denver steak can be tender when cooked correctly. It’s best suited for quick cooking methods like grilling, pan-searing, or broiling. For the best results, cook it to medium-rare or medium, and let it rest before slicing to preserve its juiciness.
From our herd of Aberdeen Angus cattle, raised with certified organic practices and 100% grass-fed. Our cattle are managed regeneratively, ensuring sustainable and ethical farming methods.
£4.80
Out of stock
If you are not fully satisfied with the taste of our meat, we will refund you in full.
is Milton Keynes and surrounding areas, plus Towcester, Potterspury and Yardley Gobion.
every Thursday and Saturday
Our meat is not all labelled organic but it conforms to all the standards and goes well beyond them.
All our cattle and sheep are fed only grass. Grass that is never fertilized or sprayed with herbicides. Even an organic system does not require 100% grass fed system. The beef you get in the shop has been fed a mountain of grain which has been grown with pesticides and fertrilizers.
The herd of grazing animals stimulates grassland to pump CO2 from the air into the soil. Yes, I mean CO2, the greenhouse gas that causes global warming. They do this by intensive grazing for 1 day only and allowing land to recover. After being grazed and re-growing, grassland pumps CO2 into the soil and stores it there as soil carbon while growing taller each time.
One person emits 10 tonnes of CO2 every year. This nearly equals what one of our cows takes from the air and stores in the soil (9.6 tonnes CO2) every year. This is a net CO2 after we have taken away corresponding methane emissions of our herd.
Office address (not farm): Haversham, Milton Keynes, MK19 7AF
food@naturewayfarm.co.uk
01908 314556
Old Park Farm
Astwell Road
Syresham NN13 5PT
(use postcode for directions)
OPEN every:
Friday 1pm – 6pm
Saturday 11am – 4pm
As a calf, it is fed 100 kg of feed in a creep feeder:
60 kg barley
14 kg soya
23.5 kg sugar beet
growing steer (for 100 days) ratio:
350 kg barley
30 kg rapeseed
finishing steer (for 80 days)
600 kg barley
TOTAL feed per steer:
1010 kg barley
30 kg rapeseed
14 kg soya
23.5 kg sugar beet
Source: AHDB
Pesticide figure based on yearly application of pesticides on barley in 2018 (based on application to 0.17 ha that would produce 1 tonne of barley):
spring and winter barley were mixed in equal ratio for simplicity.
Pesticides in spring barley:
157.5 g
Pesticides in winter barley:
307.5 g
TOTAL 465 g of pesticides = to litres it is about 465 ml of pesticides per year.
Source: Pesticides usage survey 284 for arable crops in the United Kingdom 2018 (National Statistics)
Fertilizer figure (based on application to 0.17 ha that would produce 1 tonne of barley):
nitrogen: 24.14 kg
phosphate: 4.59 kg
potash: 5.95 kg
sulfur: 5.95 kg
TOTAL 40.63 kg of fertilizers
Source: British survey of fertilizer practice for 2018 (DEFRA)
At a sequestering rate of 2.5 t C/ha/year2, our herd of 150 cattle can sequester whopping 1,404 t CO2 from the air in the soil. That is equivalent to lifestyle emissions of 140 people.
You can follow my calculations for more details:
This means that a beef cow from such herd sequesters -9.3 t CO2 every year. This is nearly equivalent to yearly emissions of your lifestyle (+10 t CO2/year).
References:
(1)
Teague WR. FORAGES AND PASTURES SYMPOSIUM: COVER CROPS IN LIVESTOCK PRODUCTION: WHOLE-SYSTEM APPROACH: Managing grazing to restore soil health and farm livelihoods1. Journal of Animal Science. February 2018:1519-1530. doi:10.1093/jas/skx060
(2)
Audsley E. An assessment of greenhouse gas emissions from the UK food system and the scope for reduction by 2050: how low can we go. Godalming, UK: WWF UK and Food Climate Research Network. 2010.
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