The Denver cut steak, discovered by researchers and marketed by the Beef Checkoff Program, offers a budget-friendly yet tender alternative under the shoulder blade of a cow.
Chef K.C. Gulbro emphasizes that the Denver cut steak, despite its low cost, can be prepared to achieve a delicious medium-rare when grilled or sautéed.
This cut is part of a marketing initiative aiming to identify and promote affordable steaks, ultimately changing perceptions of steak value over time.
Originating from a 1990s research project, the Denver cut was officially marketed in 2009, yet many are still unfamiliar with this relatively recent addition.
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