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Watch the video or read the blog and discover how easy it is to cook a denver steak.
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 Journal's 2019 "Grill Stars".
Our G1 certified Denver is so popular that we spent sometime developing a Domestic Wagyu version of the product.
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.
What Do The Experts Say?
The Denver steak is one of our favorite steaks, it is relatively affordable and very tasty. It is also extremely marbled. The Denver Steak will give any steak a run for its money and it may have the best price/value proposition from any steak.
Why Is Our Wagyu Best In Class?
We work with what we consider to be the best Wagyu program in the US. This program processes a small amount of steers every week (140-175) which allows them to put care into every steer. These boneless short ribs come from a mid sized family owned company that puts a lot of care into each cut.
We have compared this program to others from major chains and stores, and we find that it consistently tastes better and eats better. This may be because these animals are fed for longer and at a slower phase than what you will find with other wagyu brands. The genetics of their animals are superior as well they’re very selective with the bulls they use from Japan (Japanese Kuroge Tajima bull).
Source: US MidWest
This product has been aged for 30+ Days to improve tenderness and flavor