Denver Steak 2 x 180g

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 Valentine serves up Denver steak:

“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."