The Denver Cut is one of the few steaks from the chuck, the shoulder of the cow. Butchers call this small piece of meat also under blade steak. This is because it ‘rests’ directly under the shoulder blade. This ‘quiet’ location creates a more tender piece of meat in comparison to the surrounding muscles. This way you get the best of both worlds. A tender steak but with an unequaled taste of beef. A valuable addition to the already large assortment that the cow delivers. If cleaned well, the ‘Denver Steak’ is made for the grill. But the result is also very tasty when baked in the pan with some ‘Beurre Noisette’.
The name does not come from a local specialty. The scientific name of this muscle is serratus ventralis and in small circles, it was known as Zabuton. Both names don’t sound or sell so well. That’s why the National Cattlemen’s Board decided that this beautiful cut should be named after Denver. An important center of the American meat trade.