Its other names include underblade steak or boneless chuck short ribs, while in Japan it’s known as zabuton meaning “pillowy soft”. Unlike most chuck steaks, this cut’s serratis ventralis muscle has extensive marbling, making it the forth most tender cut of beef. In recognition of their home state of Colorado, they named it Denver steak. The winning entry? A rectangular, boneless cut from the center of the chuck shoulder underblade. Pan Seared Denver Steak What is a Denver Steakīack in 2009, the Cattleman’s Beef Board ran a competition to find an affordable new cut of beef.
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