Unveiling the Denver Steak: A Culinary Jewel

First time hearing about Denver steak? Get the quick answer here , or keep reading for the full story behind this butcher’s gem.

The Rise of Denver Steak

In the world of beef, innovation often happens behind the scenes—in this case, literally. The Denver steak emerged in the early 2000s when researchers at the University of Nebraska and the American Meat Science Association discovered that the chuck underblade (specifically the serratus ventralis muscle) combined tenderness and flavor previously unseen in common chuck cuts. When chefs and butchers tasted it, they nicknamed it the “butcher’s secret” and the Denver steak was born.

Anatomy & Flavor Profile

The Denver steak comes from the chuck primal’s underblade section, located beneath the shoulder blade. Unlike most chuck cuts—known for their toughness—this muscle sees less activity, resulting in a naturally tender slice.

• Muscle: Serratus ventralis
• Marbling: Moderate to high, for a melt-in-your-mouth feel
• Flavor: Rich, beefy, with subtle buttery undertones
• Texture: Tender bite with slight chew for mouthfeel

Mastering the Cook: Methods & Tips

Denver steak’s fat-to-meat ratio makes it extremely versatile in the kitchen. Here are three foolproof methods:

• Grill: Preheat to high heat. Season generously. Grill 3–4 minutes per side for medium-rare, then rest 5 minutes.
• Stovetop Pan-Sear: Heat a cast-iron skillet over medium-high. Sear 2–3 minutes per side with a pat of butter and fresh herbs.
• Reverse-Sear Combo: Bake at 275 °F to an internal 115 °F. Then sear in a hot pan or on the grill for 1 minute per side for a perfect crust.

Purchasing: What to Look For

Not all chuck underblade steaks are created equal. Aim for:

• USDA Choice or Prime grading for optimal marbling
• 1–1.5 inch thickness for easy temperature control
• Bright cherry-red color and creamy white fat caps
• Butcher-trimmed vs. pre-packaged for freshness assurance

Storage & Shelf Life

To maintain peak quality:

• Refrigerate at 34–38 °F; use within 3–5 days.
• For longer keeping, wrap tight in freezer paper or vacuum-seal and freeze up to 3 months.
• Thaw in the fridge for 24 hours, then pat dry before cooking.

Ready to try Denver steak at home? Browse our Denver-style Wagyu steaks and bring the butcher’s secret to your next cook-out.