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These Denver steaks are delicious, rich, and flavorful and may very well be the best A5 cut in the steer. The Denver Steak (American name) is a relatively new cut of beef, it was born in 2009 as a result of a research project called "the Beef Checkoff".
In Japan it is called "Zabuton" steak, which translates to "little pillow". This is because how soft and tender it is.
Note that this is a Denver cut end to end, it may have some strings of fat. We made a conscious decision of selling it as is to keep price down. A perfectly center cut Denver would be twice the price as a result of the yield.
A5 beef is measured on five factors: (1) marbling, (2) meat color and brightness, (3) firmness and texture of meat, and (4) color, luster and quality of fat.
In the quality grade, the lowest score from the four items of the yield grade is adopted. In other words, even if grade 5 was given to marbling, color and brightness, and firmness and texture, and only fat assessment was grade 4, the quality grade of this beef is classified as grade 4. Quality grading is severely done.
A5 means this beef excels in every single factor.It has a gorgeous webbing of fat that will make you feel a creamy mouthfeel in each bite. Its literally like tasting a cloud... a cloud of beef.
Like all of our steaks, they come vacuum sealed and have been hand-cut by our expert butchers.
NEVER HAD A5 BEEF BEFORE?
At first glance every cut of A5 beef will be EXTREMELY fatty compared to any other steak you have ever had. That delicate and yet rich fat, which can make up to more than 60% of the steak is what makes it melt in your mouth.
This amount of fat makes the beef have a lower melting point, meaning it will cook faster than your average steak. Cooking A5 is extremely easy, that said... it is recommended to pay close attention so that you do not burn or overcook your steaks.
HOW DO I COOK IT?
Cooking an A5 Denver is SUPER easy, and you can follow the same recipe to cook a New York Strip, Ribeye or Denver Steak. Check out this video and follow the same steps.