Description

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.

This steak is now available in grass finished or grain finished.

Our Grass Fed Beef is dry aged for 2 weeks.

Aged for 21 Days, Grain Finished Beef

• Pasture raised
• Zero antibiotics
• Zero added hormones
• Butchered here in the Pacific Northwest

120 day grain finish which gives our 100% angus beef superior marbling, close to prime or better. It is dry aged for 21 days, giving it extra tenderness and flavor.

“All cattle were raised utilizing intensive grazing methods to increase soil health and create a sustainable ecology on our ranches. We are very proud of our animal husbandry utilizing low stress livestock handling techniques. All of this together assists in creating an all natural beef that needs no antibiotics or hormones because they are surrounded by lush healthy vegetation and respectful people.” Keith Nance, Owner Nexus Beef