Also called
🇲🇽🇦🇷🇪🇸🇵🇹🇧🇷🇮🇹Denver🇫🇷Onglet de palette🇩🇪Denver-Steak
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 steer despite coming from a heavily-worked primal — the secret is that the muscle is well-supported by surrounding fat and connective tissue, so it stays tender. Rich beefy flavour, good marbling, considerably more affordable than ribeye. Best cooked rare to medium-rare on a hot grill or in a cast-iron pan.
Names by country
| Country | Name | Notes |
|---|---|---|
| 🇺🇸United States | Denver steakprimary | An innovation cut popularised in the US in the 2010s; now widely available at butcher counters. |
| 🇬🇧United Kingdom | Denver steak | |
| 🇲🇽Mexico | Denver | Sometimes 'bistec Denver' on butcher counters. |
| 🇦🇷Argentina | Denver | |
| 🇫🇷France | Onglet de palette | Sometimes sold under this descriptive French name in Parisian butchers; the English loanword 'Denver' is also common. |
| 🇪🇸Spain | Denver | |
| 🇵🇹Portugal | Denver | |
| 🇧🇷Brazil | Denver | |
| 🇮🇹Italy | Denver | English loanword used in specialty Italian butchers; sometimes 'polpa di sottospalla'. |
| 🇩🇪Germany | Denver-Steak | Sometimes 'Schaufelstück' in traditional German butchery. |
Free Denver steak reference card
Diagram, cooking notes, and 8 names on one printable page.
Free. One-page reference.
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