Denver steak is the traditional name in United States. Outside that tradition, butchers carry comparable beef cuts under different names — sometimes the same anatomical piece, sometimes a close cousin. The alternatives below are grouped by country so you can match what your local butcher actually carries.
Both come from the chuck primal and are prized as more affordable alternatives to ribeye; aguja norteña is the chuck eye, Denver is the under-blade.
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.
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