The Denver Steak is a relatively new steak introduced to the public in 2009 and is thus a relatively unknown cut. It is derived from the chuck of the carcass and with a little experimenting and sculpting of the chuck a star was born. The Denver Steak comes from the most marbled part of the carcass and is in turn very well marbled too. Cut across the grain into steaks it is up there with the most tender cuts of beef only just being beaten by the Tendeloin and Ribeye.

Average Weight Per Piece

5 - 6 kg

Beyond Beef Label

Cooking Suggestion




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