You’ve heard of Ribeye. You’ve heard of Filet. But have you met the Denver Steak?
This cut might not show up at your local grocery store, but it’s one of the best-kept secrets in the steak world—especially when it comes from American Wagyu. Around here at KC Cattle Company, we like to think of the Denver as the blue-collar cut with white-collar flavor—working hard behind the scenes but absolutely stealing the show at dinnertime.
Where Does the Denver Steak Come From?
The Denver Steak comes from the chuck underblade, specifically the center portion—aka the Zabuton, which means “cushion” in Japanese. And let us tell you—when it comes to tenderness, it lives up to the name.
This is a muscle that does minimal work compared to the rest of the chuck, which makes it shockingly tender for its location. It’s also loaded with rich beefy flavor, a hallmark of chuck cuts, but without the toughness you might expect from the region.
Why We Love the Denver Steak
At KC Cattle Company, our Wagyu Denver Steaks punch well above their weight. Thanks to our American Wagyu's superior marbling, this cut delivers:
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Unreal tenderness
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Melt-in-your-mouth fat with a buttery finish
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Beef-forward flavor that holds its own on any plate
Let’s be honest—this isn’t just some weekday chuck steak. It’s a conversation starter. A hidden gem that delivers Ribeye-level performance at a price that still feels like a win.
Want to see it for yourself?
How to Cook a Wagyu Denver Steak
This cut shines with high-heat, quick cooking methods. Think cast-iron skillet, open flame, or sous vide followed by a hard sear. Want the full breakdown? We've got you covered.
Pro Tip: Don’t overdo it. The marbling in Wagyu means this steak is best enjoyed at medium rare so that fat renders just enough to coat each bite in umami bliss.
Final Thoughts from the Butcher Block
The Denver might not be as famous as the Ribeye, but around here it’s legendary. If you’re looking for a cut that overdelivers every time, the Wagyu Denver Steak might just be your new favorite. It’s a humble hero—and that’s exactly how we like our beef.
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