GRASS Finished Denver Steak

What it's good for: 

Season it with salt, get a grill or cast iron screaming hot, and cook it 4 to 5 minutes per side for medium-rare. That's really all it needs. Pepper if you want. A pat of butter at the end doesn't hurt.

Let it rest before cutting, then slice against the grain. It's a thicker cut with good marbling so it holds up well to high heat without drying out.

Works as a straightforward weeknight steak or alongside something more involved if you want. Either way it delivers without requiring much from you.

Here's what you're getting:

This Denver steak comes from cattle that are pasture-raised, eating forage from day one all the way through. Grass-fed and grass-finished means no grain, ever. You get the clean, mineral-rich flavor that comes from a 100% grass diet.

That life on pasture also means better nutrition, including higher omega-3 fatty acids from regenerative practices like rotational grazing. Better for your family, better for the land.

The Denver steak is cut from the serratus ventralis muscle, tucked inside the chuck. Most chuck cuts need low and slow cooking to get tender, but this one is the exception. It has excellent marbling for a chuck cut and enough tenderness to handle high heat like a traditional steak. Grass finishing adds mineral depth and bold beef flavor that makes simple seasoning the right call every time.

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 sealed package in cold water if needed. Once thawed, cook within 1 to 2 days. You can refreeze if plans change, though texture may be slightly different when you cook it later.