USDA Choice Denver Steak

$44.00

($22.00/lb)

Size:

1 Count 2 Count 4 Count

Variant

The steak your butcher keeps for themselves.

The Denver is one of beef's best-kept secrets. Cut from the under blade of the chuck — a muscle that does almost no work — it's the fourth most tender cut on the entire steer, behind only the tenderloin, flat iron, and ribeye cap. Generous marbling. Bold, beefy flavor. The kind of steak that surprises people who think they've tried everything.

It takes a skilled butcher to find a Denver. The cut has to be carefully separated from the surrounding chuck muscles, which is why you almost never see it at the grocery store. Our team in Texas hand-cuts every one to 8 ounces — the perfect single-serving thickness for a hot grill or cast iron.

Each package contains two 8 oz Denver steaks, vacuum-sealed and flash-frozen. Sear them hard, rest them well, slice against the grain. Don't be surprised if these become the steak you reach for on a weeknight when a ribeye feels like too much.

Why you'll love them

One of the four most tender cuts on the entire steer
Generous marbling and deep, beefy chuck flavor
Two 8 oz steaks per package — perfect for two, or one hungry one
Hand-cut in Texas by our butchers
All-natural, antibiotic and hormone-free Angus beef
Vacuum-sealed and flash-frozen to lock in quality

Cut Details

What Makes Denver Steak Special?

✔ Rich marbling throughout

✔ Tender enough for high-heat grilling

✔ Deep, beefy flavor

✔ Perfect for cast iron cooking

✔ One of the most underrated steaks on the animal

The Denver Steak proves that sometimes the best cuts are the ones you’ve never heard of.

Best Prepared

The perfect Denver steak in 10 minutes

Thaw in the refrigerator 12–24 hours. Pull from the fridge 30 minutes before cooking.
Pat dry and season generously with salt and pepper. The marbling does the rest.
Get a cast iron screaming hot or a grill ripping. A touch of 44 Farms Pecan Oil helps the sear.
Sear 3–4 minutes per side for medium-rare, depending on thickness. Don't go past medium — Denvers are best on the rarer side.
Rest 5 minutes. Slice against the grain — this is the single most important step with a Denver. Cut wrong, you lose the tenderness.

Target 125–130°F internal for medium-rare.

SATISFACTION GUARANTEE

If you're not satisfied, neither are we. 44 Farms strives to deliver beef worthy of having a place on your family’s table. You can buy with confidence knowing if for any reason you or your family are not satisfied, neither are we. We’re committed to doing whatever it takes to make it right, or we’ll give you your money back. 100% guaranteed.

Frequently Asked Questions About USDA Choice Denver Steak

What is a Denver steak?

Denver steak is a highly marbled steak cut from the chuck underblade. Known for its rich flavor and tenderness, it’s considered one of the best steaks from the chuck primal.

Is Denver steak tender?

Yes. Denver steak is one of the most tender cuts from the chuck and is prized for its combination of marbling, tenderness, and beef flavor.

What is the best way to cook Denver steak?

Denver steak is best cooked over high heat on a grill or cast iron skillet and served medium-rare to medium.

What temperature should Denver steak be cooked to?

For best results, cook Denver steak to 130–135°F for medium-rare and allow it to rest before slicing.

Is Denver steak the same as boneless short ribs?

The terms are sometimes used interchangeably because both come from the chuck underblade region. Denver steak is typically cut and trimmed specifically for grilling and steak applications.

No Added Hormones or Antibiotics

Wet Aged for 28 Days

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The Chuck

The chuck primal comes from the shoulder area of the cow, just in front of the rib section. Because these muscles are used frequently, cuts from the chuck develop deep, rich beef flavor and a hearty texture.

The chuck produces a variety of well-loved cuts including chuck roast, flat iron steak, and ground beef. Many of these cuts are known for their balance of flavor and marbling, making them excellent choices for slow cooking, braising, or grinding.

When cooked low and slow, chuck cuts become incredibly tender and flavorful. This section is a favorite for classic comfort foods like pot roast, beef stew, and shredded beef, delivering bold beef flavor in every bite.