Beef bonanza cut - anybody familiar?

$4.99/#, reduced from $11.99/#. It'll go on the grill tomorrow night.

At least they didn't label it the Big Hoss Steak.

Thanks for the illustration BigD. Never heard of it either but looks like a good hot-n-fast cut (cooking style)?

Side note: do you have an illustration like that for the Denver steak?

More beef merchandizing. That was something butchers typically ground up as part of ground beef. Now instead of grinding it and selling for ground meat price they wrap it separate and call it a steak. If it’s good it’s good. But those who know beef know that taste and price aren’t the same and price goes more with trend or marketing than taste. Raise or buy a corn finished steer and you will eat more sirloin and best cut will be NY/KC strip or porterhouse/t-bone. Brisket will be marbled and the ribeye will be almost too fatty. Ribeyes became popular when beef was raised to be lean due to the heart heathy diet.

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It'll go on the grill tomorrow night.

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all that steak that has been marked down needs to prob be cooked pretty soon or hit the freezer.

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One could cut their own Denver from a chuck roast, if they know where to look.

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Exactly what I do. I just wanted to see it's location on the cow. I knew it was behind the shoulder blade as well but have never saw it illustrated the way you did the Bonanza.

This is a double chuck roast pack I bought at Sam's. I have the Denver cut out.

For those interested, I was not impressed.

I found an article that compared them to a filet mignon. Grilled them to 125° and rested for a few minutes. Did the same with a porterhouse. Both strip and tenderloin portions of the porterhouse had a better flavor and texture.

Probably ok as a roast cut for slow cooking, but as someone said, just a marketing ploy.

When you're looking at the roast you can spot a noticeable difference in grain and texture in one specific muscle. That's the Denver. Not every roast will have one.