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What's A Denver Cut Steak?

LEARN A FEW REASONS WHY WE LOVE THIS FAIRLY NEW CUT.

Located in chuck only found by the most experienced butchers this little jewel hid for decades, the Underblade muscle that ended up landing in the grind box for far too long has exploded in popularity over the last couple years. It might not be as affordable as it used to be but its still a fantastic bargain, the cut is taken from the front of the cow's shoulder(The Chuck) , is beyond a bargain considering it's astonishingly rich buttery flavor and level of tenderness(4th place overall in the steak cuts) When taken right off the cow, the underblade tends to be covered in a blanket of tough sinew and silver skin, our butchers trim to perfection and then portion it into a decadent 12oz steak. This cut is perfectly suited for a long hot bath in the sous vide, perfect over a wood fire, or in a shower of butter in hot cast iron. Take it from me and try one today, this cut will change your views on your favorite cut of steak.