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 from 1" to 1.25" to accomadate a very quick sear. Sous vide and then a char in a cast iron pan is also a great way to enjoy these steaks. 
 
These particular South Poll steers finished wonderfully on our Spring grass, and the beef turned out to be exceptional. Expect an estimated Mid to High Choice marbling level (based on Ribeye grading), which is virtually unheard of on 100% grass fed and finished animals, along with a tender bite and robust flavor. It has a beautiful, yellow tinted fat due to the high levels of beta carotene.
 
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.