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Denver steak

Denver steak

Denver steak


underblade steak; underblade center

what is it?

In an extensive study conducted at the Universities of Nebraska and Florida for the United States beef industry, the Denver steak ranked 4 of 40 in tenderness. The goal of the study was identify muscles from the chuck (shoulder) and the round (hind leg)—traditionally sources for tough cuts best suited for slow cooking—that when cut a specific way would yield meat tender enough to be steak-like and perfect for the grill or sauté pan.

don't have it?

Use top sirloin or New York strip.

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