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$13.99

Denver Steaks (Boneless Short Ribs) | G1 Certified

Rated 4.8 out of 5
4 Reviews
$13.99 9 - 11 oz

Regular price $13.99

The Denver Steak is a relatively new cut of beef, it was born in 2009 as a result of a research project called "the Beef Checkoff".

The project was led by meat-science professors at the University of Florida and the University of Nebraska. The goal of the program was to identify and promote new and potentially more affordable cuts of meat... and they were VERY successful at it.

How successful? Well, lets just say the Denver steak is the fourth most tender muscle section of a heifer, steer, or cow.They are also extremely juicy and full of flavor. 

The denver comes from the chuck of the steer. In Japanese restaurants it is commonly used for shabu shabu or yakiniku grilling. It was featured in Wall street Journals 2019 "Grill Stars".

What does it taste like? Rich, buttery smooth flavor. Think of a NY Strip mixed with a short rib.

Our Denver steaks are so delicious that somehow, every time we have a Meat N' Bone photo-shoot someone throws them on the grill before we begin shooting. So it actually took 3 full photo-shoots for us to get ONE picture of the denver to show on the website!

We recommend seasoning with kosher salt, and grilled until browned on each side, about 5 minutes per side.  You can use a grill or a cast iron skillet. Either way, they will taste amazing. Cut against the grain. DO NOT OVERCOOK.

Do note that a lot of butchers and supermarkets will mix "Boneless country-style short ribs" with Short Ribs... or call these Denver steaks "short ribs". Frankly, let's call them by their name: Denver Steaks.

Source: US MidWest

This product has been aged for 20+ Days to improve tenderness and flavor

 

This item MIGHT be delivered frozen. 

The Denver Steak is a relatively new cut of beef, it was born in 2009 as a result of a research project called "the Beef Checkoff".

The project was led by meat-science professors at the University of Florida and the University of Nebraska. The goal of the program was to identify and promote new and potentially more affordable cuts of meat... and they were VERY successful at it.

How successful? Well, lets just say the Denver steak is the fourth most tender muscle section of a heifer, steer, or cow.They are also extremely juicy and full of flavor. 

The denver comes from the chuck of the steer. In Japanese restaurants it is commonly used for shabu shabu or yakiniku grilling. It was featured in Wall street Journals 2019 "Grill Stars".

What does it taste like? Rich, buttery smooth flavor. Think of a NY Strip mixed with a short rib.

Our Denver steaks are so delicious that somehow, every time we have a Meat N' Bone photo-shoot someone throws them on the grill before we begin shooting. So it actually took 3 full photo-shoots for us to get ONE picture of the denver to show on the website!

We recommend seasoning with kosher salt, and grilled until browned on each side, about 5 minutes per side.  You can use a grill or a cast iron skillet. Either way, they will taste amazing. Cut against the grain. DO NOT OVERCOOK.

Do note that a lot of butchers and supermarkets will mix "Boneless country-style short ribs" with Short Ribs... or call these Denver steaks "short ribs". Frankly, let's call them by their name: Denver Steaks.

Source: US MidWest

This product has been aged for 20+ Days to improve tenderness and flavor

 

This item MIGHT be delivered frozen. 

average rating 4.8 out of 5
Based on 4 reviews
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Rated 5 out of 5
4 Reviews
Rated 5 out of 5
Review posted

Delicious and hard to find

This is really tasty and a great cut that is hard to find.

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Rated 5 out of 5
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Rated 5 out of 5
Review posted

Probably the most underrated steak

This has beef flavor to the max. I wish it would come in wagyu-angus cross. There probably wouldn't be a better steak.

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Rated 4 out of 5
Review posted

New and liked

Great lean meat. Juicy, tasty, and soft consistency.

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Rated 5 out of 5
Review posted

The best kept secret

That Denver steaks aren't more popular is only due to inadequate marketing, for I will confidently say that this is, by a taste-value proposition, the best cut out there. Two good-sized cuts -- about 10 or 11 ounces each -- cost just under $30; cook as beautifully as the best rib eye; and taste nearly the same. The excellent butchering renders them without any gristle yet with the perfect marbled fat striations every meat lover wants. AMAZING and we can't wait for the next round!

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