Wagyu Denver steak

Rich marbling from the chuck, cut for the grill. A flavorful steak at a friendly price.

The cut

Cut from the under blade of the chuck (shoulder). The Denver steak is well marbled and tender when cooked hot and sliced against the grain. Boneless.

Flavor

Juicy, rich and beefy, similar in feel to a ribeye.

How to cook

• Season and sear over high heat, 3 to 4 minutes per side.
• Rest, then slice thin against the grain.
• Great for the grill, stir-fries and steak sandwiches.
• Common targets: medium-rare 130–135°F, medium 140–145°F.

Size & price basis

Per steak, avg 0.61 lb (about 10 oz). Actual weight varies. Weights are approximate averages.

How it ships: Frozen, in insulated packaging with dry ice. Vacuum sealed, individually wrapped.

Food safety: USDA recommends cooking whole-muscle beef to 145°F with a 3-minute rest and ground beef to 160°F. Doneness temps below are common chef targets.