The Denver Steak is a hard to find cut from the chuck primal of the cow. Very richly marbled, we cut ours on the smaller side to give you a great option for one or two people. Make sure to slice it across the grain to maximize tenderness (a good rule of thumb with all steaks). These are cut from 1" to 1.25" to accomadate a very quick sear. Sous vide and then a char in a cast iron pan is also a great way to enjoy these steaks. 
 
Our Denver Steaks are dry aged for a minimum of two weeks, packaged one steak per package, vacuum sealed, and flash frozen for optimal freshness.