What Is Beef Denver Cut? Origin and Varieties
The Beef Denver cut (also known as Denver steak, under‑blade center steak, or serratus ventralis steak) is a relatively new and underutilized cut of beef from the chuck primal—the shoulder area of cattle. Identified scientifically in the late 2000s by meat scientists seeking flavorful, tender cuts from traditionally tougher shoulder muscles, this steak comes from the serratus ventralis, a lesser‑used muscle beneath the shoulder blade. There is some variation in how it’s marketed. Raw Denver steak may be labeled “choice” or “select,” referring to USDA quality grades based on marbling. Choice grades typically have more intramuscular fat (marbling) than select, which can slightly increase flavor intensity and tenderness when cooked. Consumers should also be aware of similar naming conventions; for example, the term “Denver cut” may refer to different trimming levels (lean only vs. lean and fat) depending on the retailer or database. While the Denver cut is a standalone steak, it shares similarities with other chuck steaks and can be a culinary substitute for cuts like flank or sirloin in many grilling recipes. Its relatively consistent thickness and moderate fat content make it suitable for pan‑searing, grilling, or sous‑vide methods, with recommended internal temperatures often targeting medium‑rare to medium to balance tenderness and food safety. (whatyoueat.io) Historically, beef’s prominence in western diets has tied it to cultural and regional cooking traditions, from Texas‑style grilling to French pot‑roasting techniques. The Denver cut’s emergence reflects a broader trend in meat science—maximizing yield and culinary performance from previously underappreciated primal sections of beef.
❤️ Health Benefits
Supports Muscle Protein Synthesis
Provides high‑quality complete protein with essential amino acids for muscle repair and growth.
Evidence: moderate⚖️ Comparisons
Vs. Sirloin Steak
Denver cut often has similar protein but can be slightly more tender due to muscle usage patterns.
🧊 Storage Guide
❄️
Fridge
3 to 5 days raw
🧊
Freezer
4 to 12 months
⚠️ Signs of
Spoilage:
- smell: Sour or off odor
- visual: Color turns brown/greenish
- texture: Sticky or slimy texture
- when to discard: Any strong off smell or sliminess
👥 Special Considerations
elderly
Why: Helps maintain muscle mass and prevent anemia.
Recommendation: Choose lean cuts
athletes
Why: Supports muscle repair and performance.
Recommendation: Integrate with diverse protein sources
children
Why: Supports growth with protein and iron.
Recommendation: Serve appropriate portion
pregnancy
Why: Prevent foodborne illness and provide iron and B12.
Recommendation: Consume well‑cooked lean cuts
breastfeeding
Why: Supports increased nutrient needs.
Recommendation: Include as part of balanced diet
🔬 Detailed Nutrition Profile (USDA)
Common Portions
4.00 oz
(113.00g)
1.00 steak
(483.00g)
| Nutrient | Amount | Unit |
|---|---|---|
| Water | 68.2400 | g |
| Energy | 178.0000 | kcal |
| Energy | 746.0000 | kJ |
| Protein | 19.2300 | g |
| Total lipid (fat) | 10.9600 | g |
| Ash | 0.9100 | g |
| Carbohydrate, by difference | 0.6700 | g |
| Fiber, total dietary | 0.0000 | g |
| Total Sugars | 0.0000 | g |
| Calcium, Ca | 12.0000 | mg |
| Iron, Fe | 2.4000 | mg |
| Magnesium, Mg | 20.0000 | mg |
| Phosphorus, P | 180.0000 | mg |
| Potassium, K | 317.0000 | mg |
| Sodium, Na | 76.0000 | mg |
| Zinc, Zn | 7.4700 | mg |
| Copper, Cu | 0.0760 | mg |
| Manganese, Mn | 0.0140 | mg |
| Selenium, Se | 22.0000 | µg |
| Vitamin C, total ascorbic acid | 0.0000 | mg |
| Thiamin | 0.0800 | mg |
| Riboflavin | 0.2000 | mg |
| Niacin | 3.3470 | mg |
| Pantothenic acid | 0.8700 | mg |
| Vitamin B-6 | 0.4070 | mg |
| Folate, total | 3.0000 | µg |
| Folic acid | 0.0000 | µg |
| Folate, food | 3.0000 | µg |
| Folate, DFE | 3.0000 | µg |
| Choline, total | 70.7000 | mg |
| Betaine | 18.9000 | mg |
| Vitamin B-12 | 2.9500 | µg |
| Vitamin B-12, added | 0.0000 | µg |
| Vitamin A, RAE | 2.0000 | µg |
| Retinol | 2.0000 | µg |
| Carotene, beta | 0.0000 | µg |
| Carotene, alpha | 0.0000 | µg |
| Cryptoxanthin, beta | 0.0000 | µg |
| Vitamin A, IU | 7.0000 | IU |
| Lycopene | 0.0000 | µg |
| Lutein + zeaxanthin | 0.0000 | µg |
| Vitamin E (alpha-tocopherol) | 0.1500 | mg |
| Vitamin E, added | 0.0000 | mg |
| Vitamin D (D2 + D3), International Units | 5.0000 | IU |
| Vitamin D (D2 + D3) | 0.1000 | µg |
| Vitamin D3 (cholecalciferol) | 0.1000 | µg |
| Vitamin K (phylloquinone) | 1.5000 | µg |
| Fatty acids, total saturated | 4.5880 | g |
| SFA 4:0 | 0.0000 | g |
| SFA 6:0 | 0.0000 | g |
| SFA 8:0 | 0.0000 | g |
| SFA 10:0 | 0.0000 | g |
| SFA 12:0 | 0.0000 | g |
| SFA 14:0 | 0.2940 | g |
| SFA 16:0 | 2.4720 | g |
| SFA 17:0 | 0.1460 | g |
| SFA 18:0 | 1.6630 | g |
| SFA 20:0 | 0.0030 | g |
| SFA 24:0 | 0.0100 | g |
| Fatty acids, total monounsaturated | 5.4500 | g |
| MUFA 14:1 | 0.0610 | g |
| MUFA 16:1 | 0.3490 | g |
| MUFA 17:1 | 0.1070 | g |
| MUFA 18:1 | 4.9150 | g |
| MUFA 18:1 c | 4.2390 | g |
| MUFA 18:1-11 t (18:1t n-7) | 0.4680 | g |
| MUFA 20:1 | 0.0180 | g |
| MUFA 22:1 | 0.0000 | g |
| Fatty acids, total polyunsaturated | 0.5760 | g |
| PUFA 18:2 | 0.4980 | g |
| PUFA 18:2 n-6 c,c | 0.4560 | g |
| PUFA 18:2 CLAs | 0.0410 | g |
| PUFA 18:3 | 0.0210 | g |
| PUFA 18:3 n-3 c,c,c (ALA) | 0.0210 | g |
| PUFA 18:4 | 0.0000 | g |
| PUFA 20:2 n-6 c,c | 0.0000 | g |
| PUFA 20:4 | 0.0560 | g |
| PUFA 20:5 n-3 (EPA) | 0.0010 | g |
| PUFA 22:5 n-3 (DPA) | 0.0000 | g |
| PUFA 22:6 n-3 (DHA) | 0.0000 | g |
| Fatty acids, total trans | 0.6760 | g |
| Fatty acids, total trans-monoenoic | 0.6760 | g |
| TFA 18:1 t | 0.6760 | g |
| Cholesterol | 70.0000 | mg |
| Tryptophan | 0.2210 | g |
| Threonine | 0.8710 | g |
| Isoleucine | 0.8420 | g |
| Leucine | 1.5920 | g |
| Lysine | 1.7300 | g |
| Methionine | 0.5610 | g |
| Cystine | 0.2050 | g |
| Phenylalanine | 0.7500 | g |
| Tyrosine | 0.6820 | g |
| Valine | 0.8900 | g |
| Arginine | 1.2930 | g |
| Histidine | 0.6340 | g |
| Alanine | 1.1120 | g |
| Aspartic acid | 1.7710 | g |
| Glutamic acid | 3.1320 | g |
| Glycine | 0.8570 | g |
| Proline | 0.7920 | g |
| Serine | 0.7560 | g |
| Hydroxyproline | 0.0970 | g |
| Alcohol, ethyl | 0.0000 | g |
| Caffeine | 0.0000 | mg |
| Theobromine | 0.0000 | mg |
Source: USDA FoodData Central (FDC ID: 170608)
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