Not everybody knows about a Denver steak but it is a steak that everyone should know about. It’s hard to find this steak in stores and I am writing about why that is.
A Denver steak is from the Chuck area of a cow. It is the tenderest steak that comes from that area, it is considered affordable, and it is also a well-marbled steak. Although, it is hard to find at the store.
We are gonna talk all about the Denver steak. What part of the cow does it come from? Is it expensive? Where can you find one? Why is a Denver steak hard to find? And even how to cook a Denver steak.
What part of the cow does a Denver steak come from?
The Denver steak comes from the chuck area of the cow where you get a lot of roasts from and more specifically the shoulder area. This is because this is usually an area that is full of tough meat. And, tough meat is better cooked slowly.
The Denver steak is cut from the center of the underblade or shoulder blade. It comes from an area that is used very much by a cow. The serratus ventralis is the name of the muscle that the Denver steak comes from which is considered the fourth tenderest part of the cow.
The muscles that are used a lot become tough but this isn’t so for the Denver steak. It is also well-marbled so you know it will be delicious with a lot of flavor.
Why is a Denver steak hard to find?
Local stores don’t find it worthwhile to pay a butcher for the Denver steak cut. The muscle fibers in the front run in a different direction than the rear and you should cut steak across the grain for the best tenderness.
The United States Department of Agriculture makes this very clear in their Institutional Meat Purchase Specifications or IMPS. The steaks should be cut across the grain.
Item No. 1116G – Beef Chuck, Under Blade, Center Cut Steak – This item must be prepared from any portion of the M. serratus ventralis as described within Item No. 116G and made into steaks by slicing across the grain. This item is sometimes referred to as ‘Denver Cut’
USDA: Institutional Meat Purchase Specifications
Have you ever seen a Denver steak at your local store? Probably not. I know I can’t get one at any of mine. There may be a few other reasons for this. Parts of the muscle have to be cut away and used for stew, so what you are left with is not much Denver steak. And, it’s an easy steak to mess up so it should be cut by a skilled butcher.
Where can you get a Denver steak?
A local butcher is where you should be able to get Denver steak. This is where I have to get it too. You usually cannot get it at your local meat counter at your grocery store because of the reasons I mentioned before.
Below is a great video of Denver steak presented by a butcher. It shows really well how the grain in the steak turns and starts going through the steak at a different angle. It is also very informative about which part of the cow this steak comes from.
What is another name for Denver steak?
- Denver cut
- Chuck underblade steak
- Bottom chuck steak
- Chuck under blade center steak
Are Denver steaks expensive?
On average anywhere from 10-15$ per pound will get you a Denver steak. It is considered a more affordable steak than some of the other more expensive cuts such as ribeye, porterhouse, t-bone, or New York strip. This is most likely because it is taken from the lower-quality chuck region of the cow.
The Denver steak is well-marbled and considered the fourth most tender part of the cow. This makes the Denver steak well worth the price and not too expensive for a good cut of meat.
What is the nutritional content of a Denver steak?
I made a table below to show the nutritional content of a Denver steak. I just put on the vitamins and minerals to show just how much of the recommended daily you can get from a piece of beef. The nutrients and amount per steak are from the USDA. The approximate % of recommended daily intake is what I calculated.
| Nutrients | Per 1 steak: 356g or 12.56 ounces | Approximate % of RDI |
| Calcium | 42.4mg | 4.24% |
| Iron | 11.6mg | 133.33% for men |
| Magnesium | 81.9mg | 20.47% |
| Phosphorus | 726mg | 103.71% |
| Potassium | 1110mg | 23.61% |
| Zinc | 34.4mg | 312.72% |
| Copper | .392mg | 43.55% |
| Manganese | .61mg | 26.52% |
| Selenium | 114ug | 207.27% |
| Thiamin | .317mg | 26.4% |
| Riboflavin | .845mg | 65% |
| Niacin | 12.7mg | 79.37% |
| Pantothenic acid | 3.06mg | 61.2% |
| Folate | 21.4ug | 5.35% |
| B-6 | 1.41mg | 108.46% |
| Choline | 318mg | 57.81% |
| B-12 | 12.3ug | 512.5% |
| Vitamin A | 24.9ug | 2.76% |
| Vitamin E | .32mg | 2.13% |
| Vitamin D | .356ug | 2.43% |
| Vitamin K | 5.7ug | 4.75% |
How to cook a Denver steak?
Grilling, cooking in a pan or skillet, and broiling are all great ways to cook a Denver steak. You want to cook it like some of the other popular tender and fatty cuts such as ribeye, porterhouse, t-bone, or New York strip.
The easiest and simplest way to cook a Denver steak is about 2-8 minutes per side. This depends on how done you want your steak. You can use this range for any way to cook it whether it is grilling, in a pan, or broiling. Just make sure to check the steak to see if it is the right doneness that you like.
Conclusion
If you haven’t tried a Denver steak then you should. It is more affordably priced for such a tender and marbled piece of steak. And, it is considered the fourth tenderest part of the cow. Although, it is not easy to find at your local store and you will most likely have to go to your local butcher. The Denver steak is worth trying if you haven’t tried it.
Ever wondered about a porterhouse vs a t-bone? You check out my post here.