Denver Steak

The Cut

The Denver comes from the chuck, just under the shoulder blade. It doesn't get much use. That's what makes it tender. Our Wagyu genetics put marbling into a cut that already has bold, deep flavor from the chuck. The result is a steak that surprises people.

Most don't know it exists. The ones who do keep coming back for it.

What Makes It Ours

• Wagyu genetics. Florida pasture. Raised by our family since the thirties.
• Pasture-raised, no feedlots
• Pasture-raised with supplemental feed, no antibiotics, no hormones
• Aged several weeks before it reaches you

How to Cook It

Salt it before it goes on. Cast iron or two-zone grill. Hard sear, two to three minutes per side. Pull at 130°F. Wagyu fat melts faster than conventional beef. Pull it before you think it's ready. Rest five minutes. Slice thin against the grain.

12–14 oz | Serves 2 | $28