Denver Steak

What it's good for:

Grill it over medium-high heat, about 4–5 minutes per side for medium-rare. Pan-sear it in cast iron. Let it rest 5 minutes and slice against the grain.

One of the more overlooked cuts, well-marbled and flavorful enough to compete with more expensive steaks. Good for a weeknight steak dinner without making it a production.

Here's what you're getting:

The Denver steak is cut from the serratus ventralis muscle in the chuck. Well-marbled with bold beef flavor. From cattle raised on pasture.

Because it comes from the chuck, it has more intramuscular fat than leaner cuts, and that fat means flavor.

Grass or grain finished?

→ Choose GRAIN FINISHED for max tenderness and buttery flavor.

→ Choose GRASS FINISHED for max nutrition.

How you store it:

Keep frozen until ready to use for up to 12 months. Thaw in the refrigerator overnight, or quick thaw in a bowl of cold water if you're in a hurry (just keep it in the sealed package). Keep thawed denver steak in the fridge for 1-2 days, or refreeze immediately if not using.