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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, let's 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.
HOW DO I COOK IT?
Watch the video orread the blog, cooking a Denver steak is EASY!?
Source: US MidWest
This product has been aged for 20+ Days to improve tenderness and flavor