Denver Steak

About this cut

Cut from the chuck, from a muscle that does far less work than the rest of the shoulder. It's one of the more tender cuts on the whole animal and it carries good marbling, which is a combination you don't usually get at this price.

Good for

Grill or sear hot and fast, then slice thin against the grain. It takes a marinade beautifully if you've got a few hours. Medium rare is where it's at its best.

From our kitchen

Marinated overnight and grilled hot. Sliced thin, it stretches to feed more people than you'd think.

Soy sauce, a little brown sugar, garlic and oil, overnight in a bag. Then a hot grill, three minutes a side, and a good rest before it's sliced thin against the grain. It goes over rice with grilled scallions, or into tortillas, or on top of a salad.

Storage

Arrives frozen and vacuum sealed, and keeps about a year in the freezer. Thaw it overnight in the fridge, or quick thaw it in a bowl of cold water. Once it's thawed, keep it in the fridge and cook it within 2 to 3 days.