The Denver Steak is a hard to find cut from the chuck primal of the cow. Very richly marbled, we cut ours on the smaller side to give you a great option for one or two people. Make sure to slice it across the grain to maximize tenderness (a good rule of thumb with all steaks). These are cut 1" thick to match the Japanese style of thinner cuts and shorter cook times. Sous vide and then a char in a cast iron pan is also a great way to enjoy these steaks. 
 
This is our Grain Finished American Wagyu variety, the latest of which has outstanding marbling. We visually estimate it to rank as a BMS 9 on the Japanese marbling scale (based on Ribeyes), which is beyond what the USDA scale even measures. This is far beyond the Prime marbling that you will find at even the most premium steakhouses, where you would be paying upwards of $120 for a comparable Ribeye steak. Less than 1% of the beef raised in the US has this level of marbling.
 
Our Denver Steaks are dry aged for a minimum of two weeks, packaged one steak per package, vacuum sealed, and flash frozen for optimal freshness.