You don’t see them often, but if you do, and if you are a meat and steak lover, buy them. Denver steaks – perhaps the best cut of steaks you’ve never heard of.
Denver steak, also known as the Denver-cut or Denver chuck steak, is a relatively new addition to the world of beef cuts. It’s sourced from the chuck primal or serratus ventralis muscle, which lies beneath the shoulder blade. For this reason, it is sometimes called a “chuck under blade” steak.
The serratus ventralis has a high marbling content, making it exceptionally buttery. In fact, The Denver steak is considered the fourth most tender muscle in the cow, surpassed only by the tenderloin, flat iron, and ribeye cap. Unlike other cuts, however, the Denver steak is far more affordable. Its tenderness and relatively low price are what make it so popular in the first place.
I was in Food Lion last week, looking for some meat for my vegetable beef soup. I was hoping to find some chuck to add flavor. What I found – and it was on sale – was a package of Denver Steaks, enough for my soup as well as a steak sandwich for lunch. The Denver steaks add all of that delicious chuck flavor to a stew or soup but without the chewiness and toughness. It’s a perfect match.
You can also toss a handful of these steaks directly on a grill – with or without a marinade – and get a steak bursting with flavor, but without the price of a rib eye or filet.
When purchasing Denver steak, look for cuts with good marbling and a deep red color, indicating quality, freshness, and tenderness.
Denver Steaks are both delicious and a great value.
