Beef · Chuck
Denver Steak
A small, well-marbled steak from under the shoulder blade. Tender and beefy, great for quick cooking.
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| Animal | Beef |
|---|---|
| Section | Chuck |
| Bone | Boneless |
| Tenderness | Tender |
| Also called | Denver cut |
Best ways to cook it
- Grill
- Pan-sear
- Broil
About this cut
What it is and how to use it
The Denver steak is cut from a muscle underneath the shoulder blade that does little heavy work, which is why it eats more tender than most chuck cuts. It is richly marbled, fairly uniform in thickness, and has a bold beef flavor. It is usually sold as a short, thick, boneless steak, and it is best cooked on a grill or in a hot pan and sliced across the grain.
Cook’s tipSear it over high heat, cook to at least 145°F, rest three minutes, and slice thinly against the grain.
Read moreBeef Cuts Chart: Primals, Retail Cuts & UsesBeef Tenderness Scale: Most Tender to Toughest
Want it cut this way?We cut to your specification. Choose it on your cut sheet, or call 252-885-1892 and tell us how you want it.
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Find us
Visit Flowers Slaughterhouse in Sims, NC
5154 St. Rose Church Rd
Sims, NC 27880
| Mon–Fri | 7 AM – 5 PM |
| Saturday | 7 AM – 12 PM |
| Sunday | Closed |
Deer season: evening drop-off 6–9 PM. See all hours