Denver Cut - What is it?

[shellbellc]

I went to dinner with friends on Saturday night and on the menu is a chef specialty Denver Cut au poivre served with a warm potato salad and red wine reduction, so I ordered it with a side of brussels with smoked bacon.

So it comes out and there are three pieces about 1/2 - 3/4 in thick, I ordered med rare +. They were cooked perfectly for me but I have to say the texture was baffling. It wasn't a steak texture, more of a chuck texture but tighter. It was very tender and flavorful. It was just different for the way the texture was and it being presented as a steak.

Just wondered if anyone uses a Denver cut or what exactly it is...

[gmotoman]

From this link......
http://www.forbes.com/sites/larryolm...and-much-more/


Denver Cut Steak: “With newer cuts it always starts with the chefs, and one that is just taking off now is the Denver Cut, or underblade steak,” said Popovic. A continuation of the short rib from the chuck, it is very, very well-marbled, with good distribution of fat, and easily grilled. This may well be the next big thing.

[IrishChef]

Looks like a variation on a chuck blade or flat iron cut. When I saw the pic, I thought flat iron for sure, which, once upon a time, was a real good, real cheap steak......$8.99# now.....

http://www.forbes.com/sites/larryolm...and-much-more/

[shellbellc]

From this link......
http://www.forbes.com/sites/larryolm...and-much-more/


Denver Cut Steak: “With newer cuts it always starts with the chefs, and one that is just taking off now is the Denver Cut, or underblade steak,” said Popovic. A continuation of the short rib from the chuck, it is very, very well-marbled, with good distribution of fat, and easily grilled. This may well be the next big thing.

Thank you! And it made me happy that my description of texture was pretty close to what this cut is!! I guess it will be awhile before we see it in stores though...

[Richtee]

I recall seeing this as a wee lad at a country club. My Dad had it and mentioned that... "Well, I guess this covers the cow" He was NOT displeased tho. I only remember it because the waiter explained it on ordering, and I was fascinated by the description. I got a chopped sirloin "steak" of course.;{)

[Abelman]

Haven't seen the cut in Denver yet but I don't pay folks to cook steak for me .

[Bama BBQ]

It's part of the chuck isn't it? Chuck Eye on one side Denver on the other. http://askabutcher.proboards.com/thread/802