Beef, chuck, under blade center steak, boneless, Denver Cut, separable lean only, trimmed to 0" fat, choice, cooked, grilled

The Denver Cut steak is a relatively modern addition to the beef landscape, prized for its tenderness, rich flavor, and versatility. Despite the name, the cut doesn’t owe its origins to the city of Denver alone. Instead, it was identified by meat scientists and butchers through a deliberate effort to locate under‑utilized but high‑quality muscles within the beef chuck primal. Technically, the Denver steak comes from the serratus ventralis muscle, located beneath the shoulder blade in the upper section of the animal’s forequarter. Because this muscle sees less mechanical stress compared to other parts of the shoulder, it has a more tender texture than many traditional chuck cuts, which are typically associated with tougher, slow‑cooked meat. Today, Denver Cut steaks are increasingly available in specialty butcher shops and supermarkets across the United States and internationally. They are sometimes marketed under names such as 'Chuck under blade steak' or simply 'Denver steak.' The cut has become particularly appealing among home cooks and chefs for its combination of affordability, tenderness, and rich beef taste. As meat science continues to evolve, so does the variety of beef cuts available to consumers, with innovations like the Denver steak showcasing how deeper anatomical understanding can unlock new culinary possibilities.

The Denver Cut steak is nutrient‑dense, primarily composed of high‑quality protein and essential micronutrients that support multiple aspects of human health. A 100 g cooked serving contains approximately 228 kcal, driven largely by protein and fat, with negligible carbohydrates. The protein content (about 26 g per 100 g cooked) contributes significantly to daily amino acid requirements and muscle maintenance. The beef protein in Denver steak is complete, meaning it contains all nine essential amino acids that humans cannot synthesize on their own. This makes it particularly valuable for diets aimed at muscle growth, recovery, and maintenance. (nutritiondatalist.com) In terms of fat content, Denver Cut steak provides about 13 g total fat per 100 g cooked, including approximately 5.6 g saturated fat and about 0.8 g trans fats. While saturated fat is often discussed in dietary guidance due to its potential influence on cardiovascular health, it’s important to contextualize these numbers. Lean cuts like Denver steak have less saturated fat compared to heavily marbled cuts such as ribeye, but the overall profile still includes a mix of saturated and unsaturated fats that contribute to flavor and caloric density. (nutritiondatalist.com) Beyond macronutrients, this steak offers rich micronutrient contributions. Beef is one of the most bioavailable sources of iron, particularly heme iron, which is absorbed much more efficiently than the non‑heme iron found in plant sources. A 100 g serving delivers about 3.3 mg of iron, helping support oxygen transport and energy metabolism. It also supplies 318 mg of potassium, important for fluid balance and nerve function, and 207 mg of phosphorus, which plays roles in bone health and cellular energy processes. (nutritiondatalist.com) Vitamins are another strength of this cut: vitamin B12 (~3.5 µg per 100 g cooked) is essential for nerve function and red blood cell synthesis, while B‑vitamins such as niacin, riboflavin, and vitamin B6 are abundant, supporting energy metabolism and cognitive health. The steak also includes selenium (~32 µg), a trace mineral that functions in antioxidant systems and thyroid regulation. (nutritiondatalist.com) Compared to similar grilled steak cuts like sirloin or flank steak, Denver offers a robust protein yield with a favorable balance of micronutrients, particularly for iron and B‑vitamins. For individuals seeking nutrient density per calorie, this makes Denver steak a compelling option, especially when consumed as part of a balanced, varied diet.

Source: USDA FoodData Central (FDC ID: 170201)