My Third Favorite Steak (Steak School)

Описание: Steak School: Denver Steak

What is “beefy” flavor? I use this term often but it’s difficult to describe. The best way is to experience it and the Denver steak is a great example. Try eating a Denver steak next to a filet mignon, and you’ll completely understand the difference.

The Denver comes from the shoulder which gets a lot of physical use, which leads to great marbling and flavor. The issue with “a lot of physical use” is that while full of flavor, it usually leads to toughness. But the Denver is positioned underneath the shoulder blade so it’s somewhat shielded, thus uniquely tender.

We’re used to seeing more common cuts (like sirloin steaks) when shopping at the meat section. But that 100% does not mean they are better. Cuts like the Denver, hangar and flat iron might be less popular, but I believe there’s an argument to me made why they are better than even a ribeye.

I also discovered that the name “Denver” has no real/historical significance. The name was in fact chosen through a marketing scheme in 2009 to help promote more affordable cuts. I was slightly disappointed when I heard this, but it’s really interesting that this cut has “only been around” for less than 15 years. It makes sense why it’s not yet super popular but I think it has a bright future! (Am I really at a point in my life where I’m describing steaks as having a bright future? 😂).
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