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

Denver Steak 2 x 180g

£11.95

In stock
  • Each pack contains 2 x 180g steaks (approx.)

Select Pack Quantity

We currently have 31 remaining in stock.
  • Delivered fresh
  • Native breed
  • Grass-fed
  • Cook on the BBQ
  • Suitable for freezing

Product description

An American Discovery, a British Favourite
Denver steak is cut from the chuck, located on the shoulder. This part of the carcass is known for its more muscular cuts and abundance of connective tissue, making it a logical choice for mince and stewing. However, Denver steak is the exception - its specific position within the shoulder means it comes from a lesser-used, ‘lazier’ muscle, resulting in a leaner, more tender cut than its neighbours.

It takes expert knife work to separate the Denver steak from the surrounding connective tissue, but the effort is well rewarded. Intensely flavoured, well-marbled and surprisingly delicate, it’s a deserving alternative to the prime classics.

Remarkably, the Denver steak is a modern invention - born in the 1990s from a marketing initiative by the American Cattlemen's Beef Board to promote whole carcass beef consumption. The Beef Checkoff Program was tasked with identifying and promoting new, affordable cuts, and the Denver steak was one such discovery. What began as a research project by Chris Calkins and Dwain Johnson at the Universities of Nebraska and Florida led to innovation within the American beef industry - and the commercial rise of a once-overlooked muscle.

It’s a movement closely aligned with Swaledale’s whole-carcass butchery ethos and commitment to carcass balance. We can’t only feast on the prime cuts - we must use every part of the beast, valuing each for its distinct flavour, texture and character. It’s about taking the time and care to appreciate each cut on its own terms.

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

Denver makes 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 made with a splash of stock, chopped gherkins, fresh dill and a little braised cucumber with the seeds scooped out.”

Ingredients

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

Cooking advice

  1. Remove the steak from the fridge, take it out of the packaging, and pat dry with kitchen paper. Place on a plate and allow to come to room temperature.
  2. Lightly oil* the steak and season generously with coarse sea salt and cracked black pepper.
  3. Heat a non-stick or cast-iron pan until smoking hot. Add the steak to the dry pan - resist the urge to move it - and cook for 2 minutes.
  4. Flip and cook the other side for another 2 minutes until a rich, golden crust has formed. Then turn every 30 seconds or so, for a total cooking time of approximately 6–8 minutes.
  5. Remove from the pan and rest for 8 minutes. Slice across the grain and serve.

*Use an oil with a high smoke point and neutral flavour.

Journal

The following are available on our journal: a detailed guide on How to Cook Denver Steak and George Ryle's recipe for Denver Steak with Braised Spinach and Bone Marrow Butter.

Background

Traditionally Reared Beef, Butchered for Flavour
Swaledale Butchers’ Denver steak is expertly butchered from traditional, grass-fed breeds of cattle, slowly grown on lush pasture in the Yorkshire countryside. This cut, taken from the chuck, is known for its fine marbling and tenderness when cooked quickly over high heat.

Dry-aged on the bone to relax the muscle and intensify the flavour, the process draws out moisture and concentrates the beef's natural richness - much like reducing a sauce.

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.

Customer Reviews

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