Denver Steak

A sleeper cut from the chuck primal, the Denver Steak is rich, beefy, and ridiculously well-marbled. We cut ours smaller—perfect for one or two people—and 1"–1.25" thick for a quick, flavorful sear.

Sous vide it and hit it with high heat in a cast iron. Just don’t forget to slice across the grain for max tenderness.

Dry-aged for at least two weeks, individually packaged, vacuum sealed, and flash frozen.