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Denver Cut Steak
Posted on 10/30/19 at 6:50 pm
Posted on 10/30/19 at 6:50 pm
Have you ever heard of it or tried it?
I watched a video on Youtube the other day of a butcher breaking down an entire side of beef and he cut these out (or maybe it was just one...idr) and said it's commonly known as a butchers cut.
Meaning, the butcher will keep those for himself (because of the flavor and tenderness, I presume).
It's cut from the chuck behind the shoulder blade (top of the front leg).
I watched a video on Youtube the other day of a butcher breaking down an entire side of beef and he cut these out (or maybe it was just one...idr) and said it's commonly known as a butchers cut.
Meaning, the butcher will keep those for himself (because of the flavor and tenderness, I presume).
It's cut from the chuck behind the shoulder blade (top of the front leg).
5
Posted on 10/30/19 at 8:26 pm to GeauxTigers0107
Pretty sure thats what they use in a Denver omelet
Posted on 10/30/19 at 8:30 pm to FAP SAM
Denver omelette has ham, onion, and green pepper.
Posted on 10/30/19 at 8:32 pm to GeauxTigers0107
They have fallen out of favor in recent history for more flavorful steaks but, it's not a bad cut.
The preferred cooking method is high-dry heat like grill or broiler with medium rare being the optimal doneness.
Be sure to cut against the grain & do not cook over medium doneness, the flavor becomes liver-like.
The preferred cooking method is high-dry heat like grill or broiler with medium rare being the optimal doneness.
Be sure to cut against the grain & do not cook over medium doneness, the flavor becomes liver-like.
Posted on 10/30/19 at 8:35 pm to KosmoCramer
ETA: I didn't catch the "you're an idiot" at the end of the gif until after I posted. No insult intended. But you missed the very bad joke that I made
This post was edited on 10/30/19 at 8:40 pm
Posted on 10/30/19 at 8:41 pm to FAP SAM
quote:
I didn't catch the "you're an idiot" at the end of the gif until after I posted. No insult intended. But you missed the very bad joke that I made
Sorry, I definitely missed it.
Posted on 10/30/19 at 9:16 pm to GeauxTigers0107
Doris Metropolitan serves a “Classified Cut” and a “Butcher’s Cut,” one of which strongly resembles a Denver cut, but I don’t remember which one. I’ve never ordered it there, just sat across from one a couple times. Looked great.
Posted on 10/30/19 at 9:40 pm to BigDropper
Saturday morning I talked to the butcher at your local Rouse's about it and he wasn't familiar with it. He went to the back and talked to one of the older guys and turns out, he knew about it and wanted to know what size cut I wanted.
I told him I'd take one around 12-16oz if he could manage it. He went to the back and after 10 minutes, came back with the steak.
It was marbled very nicely. My hopes were high. Said he would charge me the same as chuck roast since that where it came from. $4.99lb. The steak cost 4 dollars and change.
Brought it home and threw it in the icebox until the next day.
Took it out, little worchestershire, SPG and threw it in a black iron skillet with a touch of avocado oil. Steak was a good 1 1/2" thick. Pan fried on med-high, flipping occasionally.
Let it rest then dove in. Holy shite. Really beefy flavor. Juicy. Flavorful. Tender. It had me questioning my "favorite steak" pecking order. Highly recommend trying the cut if you can find a butcher who knows how to extract it. It literally cost me 4 fricking dollars for this steak.
Going back to buy all I can.
I told him I'd take one around 12-16oz if he could manage it. He went to the back and after 10 minutes, came back with the steak.
It was marbled very nicely. My hopes were high. Said he would charge me the same as chuck roast since that where it came from. $4.99lb. The steak cost 4 dollars and change.
Brought it home and threw it in the icebox until the next day.
Took it out, little worchestershire, SPG and threw it in a black iron skillet with a touch of avocado oil. Steak was a good 1 1/2" thick. Pan fried on med-high, flipping occasionally.
Let it rest then dove in. Holy shite. Really beefy flavor. Juicy. Flavorful. Tender. It had me questioning my "favorite steak" pecking order. Highly recommend trying the cut if you can find a butcher who knows how to extract it. It literally cost me 4 fricking dollars for this steak.
Going back to buy all I can.
Posted on 10/31/19 at 5:47 am to GeauxTigers0107
No pics?
Posted on 10/31/19 at 6:28 am to GeauxTigers0107
Same as the hanger steak?
Posted on 10/31/19 at 6:46 am to Gaston
I have heard the chuck eye being popular but never the Denver muscle cut into steaks.
Posted on 10/31/19 at 1:10 pm to TideSaint
quote:
No pics?
Forgive me...
As you can see in the last pic, it's got an interesting grain to it. I have a feeling if you went to a butcher who was familiar with the cut, he would remove it differently if thats even possible.
Posted on 10/31/19 at 1:13 pm to GeauxTigers0107
That’s no hanger.
Crazy grain.
Crazy grain.
Posted on 10/31/19 at 7:53 pm to GeauxTigers0107
Saw it today at Iverstines.
Iverstines
Even shows on the list under the shop.
Iverstines
Even shows on the list under the shop.
This post was edited on 10/31/19 at 7:55 pm
Posted on 10/31/19 at 10:25 pm to Martini
Try one Martini...it's killer man. And cheap AF.
Posted on 10/31/19 at 10:44 pm to GeauxTigers0107
I’ll get one. I have one of his chickens brining and I bought a pig head for seven bucks to make hogs head cheese. They split it for me and I’ll work on it Saturday.
Posted on 11/1/19 at 11:30 am to GeauxTigers0107
quote:
I talked to the butcher at your local Rouse's about it and he wasn't familiar with it.
he needs to go back to butcher school. quote:you made a mistake, from a single chuck you only can get 3 or 4 12oz steaks. you should have gotten all of them. i do this at whole foods all the time, and it costs like 15-20 bucks.
I told him I'd take one around 12-16oz if he could manage it. He went to the back and after 10 minutes, came back with the steak.
Denver cut is tender cut that usually gets thrown into ground meat with the chuck. as beef prices rose over the years it started to get pulled and cooks as a steak because it is tender like a ribeye. I love denver cut.
Posted on 11/1/19 at 11:32 am to Martini
quote:like i said dont get one. get all of them of of the chuck they will tear down. 3-med/large steaks or 4-small/med steaks. Best would be just say he take the whole denver cut out and you can cut your own steaks.
I’ll get one.
Posted on 11/1/19 at 11:35 am to CarRamrod
I want to be clear. This the denver muscle from a chuck roast, right? I wonder if fresh market will do this?
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