Denver Steak
Denver Steak
Beautiful marbling. Deep flavor. A cut worth discovering.
Denver Steak comes from a tender muscle in the underblade portion of the shoulder, carefully separated from surrounding connective tissue. It offers rich flavor, appealing marbling, and a satisfying steak experience.
Averaging about 1 pound, this boneless cut is an excellent choice for the grill or a hot skillet. If you enjoy Chuck Eye or ribeye, Denver deserves a place in your steak rotation.
Serve Whole or Slice for Your Favorite Meal
Serve Denver as a classic steak dinner with potatoes and vegetables, or slice it across the grain for salads, sandwiches, and rice bowls.
Its beefy character responds well to simple salt and pepper. Butter, garlic, and herbs make a lovely finish without covering up the flavor of the beef.
What Makes Our Beef Special?
Our cattle are raised slowly for more than 36 months, often around 42 months. That patience gives them time to mature and develop deep beef flavor, natural marbling, and substantial texture.
During the grazing season, our cattle move to fresh pasture daily. Diverse grasses and other pasture plants grow on our regeneratively managed, zero-spray, chemical-free fields. Grass, hay, and baleage sustain them in cooler months.
Always 100% grass-fed and grass-finished. Never fed grain, corn, or soy. We raise our cattle without antibiotics, hormones, or vaccines.
Our beef is dry-aged and carefully cut by our local artisan butcher, then vacuum sealed and flash frozen while very fresh.
Dry Brine for a Better Sear
- Thaw in the refrigerator, unwrap, and pat dry.
- Salt both sides and the edges evenly.
- Place on a rack over a tray and refrigerate uncovered for 12–24 hours.
- Pat away any remaining moisture before cooking. Add pepper or other seasonings, accounting for the salt already applied.
Dry brining seasons the meat and helps dry the surface for a flavorful crust. If you are cooking right away, pat dry and season immediately before cooking.
Direct Sear on the Grill or in Cast Iron
Our Denver steaks are cut thinner than our thick premium steaks. Use direct cooking and check the center early.
- Preheat a heavy skillet or grill. For skillet cooking, add a little beef tallow.
- Sear both sides until a browned crust develops.
- Lower the heat or move to a cooler grill zone if the outside is browning faster than the center is cooking.
- Insert a thermometer from the side into the center to check doneness.
- Rest for 5–10 minutes, then identify the direction of the grain and slice across it.
For a skillet finish, lower the heat and add butter, crushed garlic, and thyme or rosemary. Briefly baste without letting the butter burn.
Slicing matters: Cutting across the grain shortens the muscle fibers and makes each bite more tender.
Temperature & Handling
We prefer medium or below for eating quality. Common culinary ranges are rare 120–125°F, medium rare 130–135°F, and medium 140–145°F.
Keep frozen until needed. Thaw at 40°F or colder in the refrigerator and cook within 3–5 days after thawing, following any shorter package instructions. Include dry-brining time in that window.