• Denver Steak
  • Denver Steak
  • Denver Steak
  • Denver Steak
  • Denver Steak

Denver Steak 2 x 180g

£13.50

In stock
  • 2 x 180g steaks in each pack (approx.)

Select pack quantity

We currently have 33 remaining in stock.
  • Delivered fresh
  • Suitable for freezing
  • Grass-fed
  • Native breed
  • Cook on the BBQ

Product description

Denver steak* is cut from the chuck which is located on the shoulder. This part of the carcass is renowned for more muscular cuts of meat and lots of connective tissue, making it a logical choice for mince meat and stewing. However, the Denver steak is an exception to the norm, as its exact position within the shoulder means it is a lesser used, ‘lazier’ muscle, resulting in a more lean and tender cut than its neighbours.

It requires expert knife skills to separate the Denver steak from the connective tissue that surrounds it, but procuring it is well worth the effort. Denver steak is intensely flavoured**, well-marbled and delicate - a surprising and deserving alternative to the prime classics. 

Amazingly, the Denver steak is a modern invention, the result of a 1990s marketing ploy by the American Cattlemen's Beef Board to promote American whole carcass beef consumption. An initiative called the Beef Checkoff Program was tasked with identifying and promoting new and more affordable cuts of meat, and the Denver steak was one such cut identified.  What started as a research project by Chris Calkins and Dwain Johnson at the Universities of Nebraska and Florida respectively, led to innovation within America’s beef industry, and the establishment of a commercial market for muscle.

It was a movement actually very aligned with Swaledale’s whole carcass butchery ethos, and dedication to carcass balance. We can’t only feast on the prime cuts, we must utilise all parts of the beast, and ensure nothing is wasted. Every cut has a value, a distinct flavour and a wealth of unique characteristics; so it’s about taking the time and effort to appreciate each cut in isolation.

How Chef Val serves up a Denver:
“Simply season with coarse sea salt and cracked black pepper and cook using the fast-flip method in a heavy, cast-iron skillet on a high heat. Like many other muscular cuts, slice against the grain to ensure maximum taste and tenderness.

Denver makes for a perfectly sized breakfast steak sporting two runny fried eggs and a punchy brown sauce.

It’s also finger-licking good in a cream sauce containing a soupçon of stock, chopped gherkins, fresh dill and a little braised cucumber with the seeds scooped out."

*Swaledale Butchers Denver Steak is expertly butchered from traditional breeds of cattle, slowly grown on lush pasture in the Yorkshire countryside. Dry-aged on-the-bone to relax and tenderise, this traditional technique also dehydrates the muscle and, much like the reduction of a sauce, ensures intense flavour. Denver steak is Always Fresh Never Frozen®, butchered to order, vacuum packed, and shipped in recyclable packaging to arrive safely insulated and ready to enjoy.

**The following have been published on our journal: a detailed guide on how to cook denver steak and George Ryle's recipe denver steak, braised spinach & bone marrow butter.

Ingredients

Grass-fed, heritage breed beef slow-grown to maturity on the lush, green pastures of the Yorkshire Dales. Dry-aged on the bone for >28 days.

Cooking advice

  1. Take steak out of fridge, remove packaging, pat dry with kitchen paper, pop on a plate and allow to reach room temperature
  2. Oil* the steak and season generously with coarse sea salt and cracked black pepper
  3. Heat a non-stick pan or cast iron skillet until smoking hot
  4. Add the steaks to the dry pan resisting the urge to move them and turn after 2-minutes
  5. Once other side has cooked for 2-minutes, a rich golden crust should have formed. Turn every 30-seconds or so for a total cooking time of approx. 6-8 minutes
  6. Remove from pan and rest for 8-minutes
  7. Slice across the grain and serve

*Select an oil with a high smoking point and neutral flavour

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