The Denver Steak is a relatively new cut of beef, it was born in 2009. It was the result out of a research project called "the Beef Checkoff", developed 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.
Cut quick over high heat, and more importantly cut against the grain.
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 photoshoots for us to get ONE picture of these delights.
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.
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.