Denver Steak comes from the serratus ventralis muscle, which is part of the chuck roll. This particular cut is found directly underneath the shoulder blade therefore it is one of the more tender muscles in the beef chuck.
Some cooking advice for Denver steaks: you can cook them on the grill, stovetop, or stovetop-oven combination.
- For grilling it’s a good idea to marinate the meat first and grill over medium-high heat.
- Stovetop takes 2 to 3 minutes for medium-rare (obviously a few minutes longer for more well done).
- To sear first on the stovetop and then roast in the oven, 325 F is ideal for 5 to 7 minutes for medium-rare.Grass finished (2 steaks) .5-.75lbsGrain Finished (2 steaks) .5-.75lbs
- Pasture raised
- Zero antibiotics
- Zero added hormones
- Butchered here in the Pacific Northwest