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American Wagyu Denver Steak

The Denver Steak



What is a Denver Steak?

The Denver steak is a cut taken from the shoulder area of the cow, specifically a section underneath the shoulder blade bone. This muscle doesn't get used much by the animal, which gives the cut a tender profile. It's a boneless cut of beef, which can be further tenderized by pounding. It's a bit of a cross between a New York strip and a ribeye. It is similar to a flank steak, but with a more uniform thickness. Denver steaks are typically sliced thin and served in sandwiches or as part of a salad, and have a rich, beefy flavor. For safe consumption, it’s recommended to cook Denver steak to an internal temperature of 145°F.

Denver Steak Cut Cow Guide

Grass-Fed Denver Steak

Grain-Finished Denver Steak

BUY WAGYU DENVER STEAK

Denver Steak Cooking Guides

Method Cook Temp Avg Time Finish Temp
Sear Med-High 12-14 mins 145°F
Grill 400°F 9-11 mins 145°F
Sous Vide 125°F 3.5-4 hrs 145°F

Note: The above guidelines are only guardrails. Stoves, pans and steak sizes vary; to achieve the perfectly cooked Denver steak, it's always good to have a meat thermometer handy and check internal temp regularly.

DENVER STEAK FAQ

What is another name for Denver steak?

The Denver steak is also referred to as the Denver cut, bottom chuck steak or underblade steak.

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