Grass Fed Denver Steak

It comes from a small, specific muscle within the shoulder, the serratus ventralis, that does far less heavy lifting than the rest of the chuck. That's exactly why it breaks the rules most shoulder cuts follow, carrying real marbling and a naturally tender bite instead of needing hours in a slow cooker to become worth eating.

Where It Comes From

The chuck primal makes up a large share of the animal's total weight, and for most of butchery history, it simply wasn't worth the labor to separate out the small pockets of genuinely tender muscle hiding inside a section mostly known for tough, connective-tissue-heavy cuts. Denver steak sat inside that primal unnamed and unsold on its own for generations. That changed once beef industry researchers took a closer look at exactly which muscles within the chuck behaved differently under testing. What they found was that a handful of specific muscles, Denver steak among them, were tender enough to stand on their own as steaks rather than getting ground up or folded into a roast. Denver steak was formally identified and separated out around 2009, the same broader research effort that gave us flat iron a few years earlier.

Why It's Priced Below Ribeye and Strip

Demand hasn't caught up to the discovery yet, and that works in your favor. You're getting a cut with real marbling and genuine tenderness at a price that reflects its chuck origins rather than its actual eating quality. A lot of grocery stores still don't carry it regularly, which means most people simply haven't had the chance to try it yet. That gap between quality and price is exactly why we wanted to add it to our lineup. It's a real opportunity to offer steakhouse-quality flavor without a steakhouse price tag, and it rounds out our chuck offerings alongside chuck roast and flat iron with something that eats completely differently from either one.

Texture and Flavor

Denver steak is well-marbled and beefy, with a texture that holds up to a hot sear the same way a strip steak does. It's not as uniformly tender as filet, but it's far more tender than anything else pulled from the chuck, and the marbling carries real flavor through the meat rather than sitting on the surface. The flavor leans rich and beefy, closer to ribeye than to a leaner cut like sirloin. Grass-fed Denver steak in particular carries a cleaner, more pronounced beef flavor than you'll find in a grain-finished version, following the same pattern you'll notice across our entire lineup.

How to Cook It

High heat and a short cook time bring out the best in this cut. Sear in a hot cast iron pan or grill over high heat for 3-4 minutes per side, depending on thickness, aiming for medium-rare around 130-135°F. Pull it a few degrees before your target temperature, since it continues cooking slightly during the rest. Season simply, salt, pepper, and a little oil, since the marbling is already doing most of the flavor work. Let it rest 5 minutes before slicing against the grain. Don't reach for the slow cooker the way you might for a typical chuck cut. That approach wastes exactly what makes Denver steak worth seeking out in the first place.

Denver Steak vs. Our Other Steaks

	Denver Steak	Flat Iron	Ribeye
Location	Chuck	Chuck	Rib
Tenderness	Tender for chuck	Very tender	Very tender
Marbling	High	High	Very high
Price	$16/lb	$15/lb	$26/lb
Best for	Weeknight steak dinners, salads, tacos	Standalone grilling	Steakhouse-style dinners

Serving Ideas

Denver steak works well as a standalone dinner with a simple side, roasted vegetables or a baked potato are enough to let the beef carry the plate. It also holds up nicely sliced thin over rice bowls, tacos, or a hearty salad, similar to how you'd use flank or skirt steak, but with a more tender bite that doesn't require the same careful attention to marinade time or slicing angle. If you're hosting a smaller gathering and want variety without committing to a full steakhouse spread, Denver steak pairs well alongside a leaner cut like sirloin, giving guests a choice between two very different textures and price points on the same table.

Storing Denver Steak

Denver steak freezes well for up to a year when vacuum-sealed, the same as every cut that ships from our farm. Thaw in the refrigerator over 24 hours before cooking, rather than at room temperature, to keep the texture consistent through to the pan or grill.

Where It Fits

If you're building a mixed order, our Best Cuts for a Beef Box guide can help you decide how much of each cut to include alongside Denver steak. Our full write-up, What Is Denver Steak and How Do You Cook It?, goes deeper into the cooking technique and the history behind this cut if you want the full picture before ordering.

Frequently Asked Questions

Is Denver steak tender? Yes, surprisingly so for a cut from the chuck. It's not as uniformly tender as filet, but well beyond typical shoulder cuts like chuck roast. How should I cook Denver steak? Hot and fast, like a strip steak. Sear or grill for 3-4 minutes per side, aiming for medium-rare, then rest before slicing against the grain. Why is Denver steak cheaper than ribeye? It comes from the chuck rather than the rib, and it's a newer cut that hasn't caught on as widely yet, despite offering similar marbling and tenderness. How many steaks come in a package? One steak per package, averaging about 0.75 lb. Can I marinate Denver steak? It's tender enough that a marinade isn't required, though a quick 30-minute marinade can add extra flavor if you'd like a bit more variety. Is Denver steak the same as flat iron? No, though the story is similar. Both come from the chuck and are more tender than expected, but they come from different specific muscles within the shoulder, with slightly different texture and flavor. A well-marbled, tender steak at a real value price, ready for your next weeknight grill session. Order yours today.