Denver Steak

The Denver steak comes from the serratus ventralis muscle — a relatively obscure muscle buried in the chuck primal, under the shoulder blade. Like the flat iron, it was "discovered" as a steak cut through the Beef Checkoff muscle profiling research in the early 2000s. Before that, it was getting ground up or tossed into stew meat. Criminal.

Why It's Special: The Denver is the fourth most tender muscle in the entire carcass. But here's what really sets it apart from other chuck cuts: it has exceptional marbling — more than most muscles in the chuck, and often rivaling rib or loin cuts. Tender and well-marbled from a $7–$10/lb primal? That's what we call a steal.

Characteristics: - Rectangular shape, similar to a small NY strip - 6–10 oz per steak typically - Rich, beefy flavor with pronounced marbling - Subtle grain pattern — more uniform than flank or skirt - Small amount of connective tissue that should be trimmed

How to Cut It: Getting a clean Denver requires skill. The serratus ventralis has to be separated from the surrounding muscles (the subscapularis above and the ribs below) with careful seam cutting. Most grocery stores don't bother — it takes time and knowledge. Find a real butcher and ask specifically for Denvers. They'll respect you for knowing what it is.

Cooking: Treat it like a strip steak. Hot grill or cast iron, medium-rare, and let it rest. Don't overthink it. Season with salt and pepper — the marbling carries the flavor. The only mistake you can make is overcooking it past medium.

My Prediction: The Denver is going to follow the same trajectory as the flat iron — from unknown to premium. Buy it now while it's still underpriced.