THE EXPLAINER

Primal cut: chuck

Denver steak.

Denver steak is cut from a single muscle taken from the very centre of the chuck underblade. Like chuck, it’s richly marbled with a deep flavour, yet it has very little connective tissue, making it remarkably tender. This unique tenderness means it doesn’t require the same slow cooking time that other cuts from the neck area do, so use it as you would other steak, grilling it over high heat until medium-rare. The cut only gained traction recently when butchers looked at seaming chuck differently to better use the meat, rather than just mincing or dicing it for braises. Order it from your butcher.