Denver Steak

The Denver Steak is a lesser-known cut, but it's one worth getting to know. This boneless steak is from the serratus ventralis muscle, which is part of the under blade of the shoulder. It's a muscle that gets less use, so it's more tender than other cuts from the chuck primal. It takes a skilled butcher to carve this steak, which is why you don't often see this cut in stores. 

Think of the Denver steak as a more affordable version of a New York strip steak, and a slightly elevated version of a top sirloin - in other words, a great middle option for weeknight dinners. 

We've recently started offering Denver steaks, and in an unofficial steak taste test at the ranch, it received high marks for tenderness and flavor. But don't just take our word for it. In a ranking of beef muscles for tenderness, it was rated fourth on the list. And it was ranked second for juiciness, which is also a big factor in the enjoyment of a steak. 

Cooking Notes

Denver steaks have a good amount of marbling and flavor. Cook this steak over high heat on the grill, or sear on the stovetop and roast in the oven to finish. Just be careful not to overcook, as these steaks are a thinner cut than other steaks you might be used to. Order online for pickup.