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Denver steakvsDiezmillo

beef · Approximate equivalent

These cuts are approximate equivalents — similar in character but with meaningful differences in preparation or exact cut.

Same anatomical zone — Denver steak is the modern US butcher cut from the chuck-roll inner muscle, diezmillo is the broader Mexican-tradition cut from the same general area.

Denver steak
Beef · Chuck

An 'innovation cut' identified by the US Beef Checkoff in 2009, sliced from the under-blade of the chuck (the serratus ventralis muscle). The fourth-most-tender muscle in the…

TenderloinRoundBottom SirloinRibPlateChuckShort LoinBrisketFlankSirloinShankShank
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Diezmillo
Beef · Chuck

A workhorse Mexican chuck cut — three distinct muscles separated by a fine layer of intramuscular fat, taken from the upper shoulder/neck region of the steer. Distinct from…

TenderloinRoundBottom SirloinRibPlateChuckShort LoinBrisketFlankSirloinShankShank
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Names by country

CountryDenver steakDiezmillo
🇺🇸United StatesDenver steak—
🇬🇧United KingdomDenver steak—
🇫🇷FranceOnglet de palette—
🇪🇸SpainDenver—
🇦🇷ArgentinaDenver—
🇲🇽MexicoDenverDiezmillo
🇵🇹PortugalDenver—
🇧🇷BrazilDenver—
🇮🇹ItalyDenver—
🇩🇪GermanyDenver-Steak—

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