Denver Steak is a premium cut from the chuck primal, located just below the shoulder blade. Also known as boneless short rib or chuck under blade steak, it’s a standout among chuck cuts for its tenderness and rich flavour.

Unlike many chuck cuts, which come from heavily worked muscles, the Denver Steak is taken from a less-used muscle, giving it a naturally tender texture and exceptional juiciness. Its beautiful marbling melts during cooking, infusing the meat with incredible flavour and keeping every bite moist and succulent.

Think of Denver Steak as the beef equivalent of a buttery croissant – when cooked perfectly, it’s tender, flavour-packed, and utterly delicious.

100% Pasture Fed Denver Steak

£20.00

Quantity

Cooking the perfect Denver Steak is all about bringing out its natural tenderness and rich flavour. Because this cut is naturally tender, the best approach is hot and fast. A searingly hot grill or pan works perfectly. While you can marinate it if you like, simply seasoning with salt and pepper before cooking also delivers fantastic results.

Denver Steak on the Grill or in a Pan
Preheat your grill or pan until it’s very hot. Sear the steak for a few minutes on each side, then either finish it in the oven or continue cooking on the grill until it reaches your desired doneness. Be careful not to overcook — Denver Steak is best enjoyed juicy and tender.

Once cooked, allow the steak to rest. This lets the juices redistribute throughout the meat, ensuring every bite is succulent and flavour-packed.
Once your Denver steak is cooked to your preferred doneness, slicing it correctly is key to unlocking maximum tenderness and flavour. The muscle fibers in the Denver steak, part of the serratus ventralis, run in different directions, so it’s important to cut against the grain to get the most tender slices.

Start by letting the steak rest for a few minutes so the juices can redistribute. Then, examine the meat to locate the direction of the grain—the long lines of muscle fibers running through the steak. Using a sharp knife, slice perpendicular to these lines into thin strips. Cutting against the grain shortens the fibers, resulting in tender, easy-to-chew pieces that let the rich, beefy flavour shine.

If the grain changes direction along the steak, divide it at that point. Then slice each portion against the grain.

Slicing against the grain can take a little practice, especially if you’re new to this cut, but with attention and care, you’ll be able to carve your Denver steak like a professional and enjoy every juicy, flavour-packed bite.

100% Pasture Fed Denver Steak

Cooking Instructions

Storage Instructions

Ingredients

Slicing Instructions