Denver Steak

[Mopar Hunter]

Well I was underwhelmed. Was not tender at all. Very chewy. The flavor was good, but all in all I was not impressed.

That explains why they were on sale.

 

[Richard Cranium]

@MarPar needs to chime in.

 

[kiwigtx]

Rib-eye (or Scotch as we call it down under) is my go-to at the local Butcher shop.

Done on the BBQ for dinner always goes down well.

 

[MarPar]

Denver steak is technically off of the clod, which is in the neighborhood of the chuck roll. And it is only good for grinds. They started with the "Denver Steak" and the "Vegas Steak" (all the same ****) as a way to market an underutilized cut and try to elevate it to steak status. Well, there was a reason why it was underutilized as a steak, cuz it sucks at it. lol

 

[70 sublime]

We are a black angus cow calf beef farm here in Ontario
I have had a lot of people ask if we sell half orders
I looked into it but the butcher places around here are far and few between now and have a 12 month waiting list to get in so that ended that idea

 

[MarPar]

We are a black angus cow calf beef farm here in Ontario
I have had a lot of people ask if we sell half orders
I looked into it but the butcher places around here are far and few between now and have a 12 month waiting list to get in so that ended that idea

In a few states down here we have mobile butcher services that come to you and are USDA inspected.

 

[Richard Cranium]

We are a black angus cow calf beef farm here in Ontario

You need this shirt.

 

[Dave6T4]

Denver steak is technically off of the clod, which is in the neighborhood of the chuck roll. And it is only good for grinds. They started with the "Denver Steak" and the "Vegas Steak" (all the same ****) as a way to market an underutilized cut and try to elevate it to steak status. Well, there was a reason why it was underutilized as a steak, cuz it sucks at it. lol

Something like Rump Steak; nobody would buy it if it was called Cow's A$$!

 

[barnfind]

 

[69 Sleeper Bee]

I have always liked the chuck eye because of the fat content. My butcher calls it the poor mans rib-eye or at least it used to be.
10-15 years ago they were $6 lb. but now they are $15-16 lb.

 

[MarPar]

I have always liked the chuck eye because of the fat content. My butcher calls it the poor mans rib-eye or at least it used to be.
10-15 years ago they were $6 lb. but now they are $15-16 lb.

They'll be over $20 a lb shortly...