The Denver: The “New” Steak You Won't Find In Town
So, in case you've never heard of it, there's a new cut of steak in the beef world, and it's called the Denver Steak.
It has only been around for about ten years, which is still relatively “new” when you consider that other cuts have been labeled and named for quite a bit longer than that (hundreds of years).
And, it is becoming increasingly popular.
The Denver steak came about as a result of an experiment conducted by the professional butchers and food scientists named the “Beef Checkoff Project”, which was founded and funded by the Cattleman's Beef Board. Their goal was to identify, and promote, more affordable cuts of meat that have the potential to be high-value products.
Said project was to “create” brand new premium cuts from an otherwise lesser-quality section, known as the chuck roll, or chuck beef primal (serratis ventralis). The project was very successful, and three new steaks were “discovered”: the Flat Iron, the Teres Major, and the Denver.
The chuck roll area of the cow starts from under the shoulder blade and continues to the ribs and backbone.
And, even though this steak is cut from an area known for roasts and stew meat (due to the tough, hardworking shoulder muscles used so often in that area), it also boasts the highest level of marbling and a most excellent beefy flavor.
The “secret” is that the super specific section that the Denver comes out of is just below and underneath the shoulder blade, so, even though the area as an entirety is known to be tough, this little gem is hidden away and stays tender.
And, while this is not a super thick-cut filet (not a “Delmonico” for sure!), the combination of high level of marbleization and correct amount of fat and tissue make for a steak that is suitable for grilling.
What our Denver steaks lack in size, they more than make up for in flavor and tenderness.
So, how do you cook one up?
Well, remember first and foremost that this is still a cousin to the Flat Iron: it's not a ribeye, so don't expect it to be. Nonetheless, don't discount this as a thrifty, yet interesting everyday steak option to treat yourself.
Steak and eggs for breakfast with a side of sourdough?
Secondly, cook this baby up hot and fast. Smokin' hot cast iron, grill, whatever.
Just season it up with salt, pepper, and some garlic and cook a few minutes on both sides, and ALWAYS make sure to cut against the grain.
No need to overthink this one.
In summary, a Denver steak is definitely a cut worth trying out, and we've got 'em for you.
So, come visit us at the farm, and we'll hook you up with what you need. You'll be glad you did!
Oh, and one more thing: What's up with the name Denver Steak?
Well, that was just a result of clever marketing. Guess in which city the Cattleman's Association hails?
