While this area is primarily used for pot roasts and ground beef, it also houses the muscle that makes a wonderful steak. They found what they were looking for in the neck of the cow. The research group was looking for new cuts of meat that were “marketable.” This was about 20 years ago. This piece of meat is the result of research by scientists from (you can guess) the University of Denver, which is how it got its name. Rest Your Way to Flavor: How Long to Rest Steak.Only a skilled butcher knows how it’s taken. After grilling/roasting, leave it to rest and cut across the grain.Ĭompared to the rest of the neck, the Denver cut moves very little and has a particularly large amount of intramuscular fat and beautiful marbling. It is perfect for pan frying and is very juicy and tender if you prepare it the right way. The marbling of this piece of meat is excellent, and the fat gives the meat a great taste. In my opinion, a Denver steak cut is absolutely underrated. Surprisingly, it costs almost a third less than a rib eye or flank steak. What I like about this underblade steak is that it is relatively tender, incredibly juicy, and flavorful but has no bone or fat. Brisket: Examining Flavor and Textureĭenver steaks are perhaps the most marbled of the bovine cuts. From Grill to Plate: Smoked Chuck Roast vs.What is Beef Chuck Roll (Complete Guide).It’s the fourth most tender cut of beef and is located between the beef chuck eye and the flat iron. It is a tender cut taken from the neck of the cow, under the shoulder blade bone. Ready? What Are Denver Steaks?ĭenver cut steak is an American invention. So, today, I’m talking you through a short guide on what this steak really is and how it is cooked.

It’s also my favorite whenever I’m making a recipe that requires a really beefy flavor. Since I was introduced to the benefits and process to cook Denver steak in culinary school, it has always been my top cut of steak for sandwiches. If I ever see Denver steaks at the local butcher shop, I’m buying them before somebody else does. You don’t have to be a steak expert to look at a fresh Denver steak and assume it looks good.

Also known as the Denver cut, under blade steak, or bottom chuck steak, a Denver steak is a beef cut taken from the animal’s front shoulder.

Flat iron steak serious eats