Denver Steak
Richly marbled and surprisingly tender, the Denver Steak comes from the chuck. Great for grilling or pan-searing—offers big flavor in a small, under-the-radar Angus cut.
Cut from the underblade section of the chuck primal, the Denver Steak is one of the most tender cuts from the shoulder—featuring fine marbling, a soft bite, and bold, beefy flavor. Though lesser known, it rivals more expensive steaks in both tenderness and taste.
Best grilled, pan-seared, or broiled, this compact, boneless cut develops a beautiful crust while staying juicy inside. It’s ideal for steak salads, sandwiches, or serving whole as an impressive yet approachable dinner option.
Tender, richly marbled, and full of character — the Denver Steak is an Angus cut that proves great flavor doesn’t have to come from the loin.