Fomer meat slicer here, just some extra context on the Denver: it is from the serratus ventralis muscle so in the chuck, under the cow's sholder blade and over the ribs. It is often ground and doesn't make it to steaks in many butcher opporations becuase of all of the connective tissue that needs to be removed for relatively few steaks per cow. My understanding is cutting it into steaks is not worthwhile in large scale production so support your locals for this delicious steak.
Former Meat cutter here. I started cutting in 2008 here in Missouri. They cut these for a long time. Wasn’t really a name for them. We called these Chuck Ribs. Easiest way to ask for them is to ask for the first cut off a Chuck Roll. It’s the piece that sets on top of the Chuck Eye.
Also a meat cutter, up here in New England we call them Chuck Flap and we put them on display as a Boneless Short Rib. The wide side that has all the marbling is the "face" of the steak and that is the bias you should cut along to get the most out of it. Love the video! :edit for grammar:
Ahh Siesel's. Matt Siesel was a dear friend from high school. We lost him decades ago, in our early twenties. Way too young. One of those guys that walks in a room and lights the place up. Always had a smile on his face. Glad to hear you support such a wonderful family. I am sure his parents are long retired, but if any family members still work there, please let them know Matt is never forgotten. He is alive in our memories and his friends will always love him.
I love hearing local (Pensacola) shops being recognized on RUclips. I have been going to The Butcher Shop for a few years now. Best cuts of meat I have ever had!
I had this at a restaurant in Philly and it blew me away. They called it the "Zabuton" cut, which I think is Japanese for pillow. Brilliant, long rectangle of perfect. I will hunt some down this weekend!
Most Food Lion grocery stores in North Carolina have them in the steak section all the time. They were cheap a few years ago, now almost the same price as chuck eye
I worked in the meat department of a grocery store during college around 2003/2004. Denver steaks were a pretty common cheap cut that were often on sale(like $2/lb). I remember asking the head butcher about them. He said they were a pretty tough cut from the chuck. Maybe that was a regional name for something different though.
They're the same thing. I don't think Discovered is a good word he used, more so they were put in a big push by some marketing company but there isn't a cut of meat on any cow that a butcher hasn't seen before. They are very tough, unless you do what the video shows and cut thinly against the grain. If you cut it with the grain or in large chunks the meat doesn't feel anywhere near as tender. The same is true for Tri-Tip. If you cut it thin against the grain it is some of the most flavor soft feeling meat you can eat........ with the grain you're getting a jaw work out. This led to both cuts being under appreciated because most people didn't know you had to cut it a certain way. Tri-Tip was mistreated so bad they just chopped it up with the left over cuts for hot dogs and things. I've only recently started to see it become a common appearance at local stores.
I found these at FoodLion a couple years ago and I have them nearly every week. They are great done in a cast iron pan on the stove and are perfect size for one serving. I paid $1.34 per pound today for a small package here in North Carolina.
@@DooodyTube They must have got that super duper Manager's Special. They usually run around $6.99 with MVP in Charlotte. But when I first discovered them a few years ago in Food Lion, they were like $2.99 lb.
What a coincidence. I have company coming for supper on Sunday and I plan on serving a beautiful salad with grilled steak. I'm sure I can't find the Denver steak but plan on using the filet you made a couple days ago. I will however be making caramelized onion dressing and lovely croutons. Fun, fun, fun.
Brilliant video. Just been down to my local Morrisons supermarket, in the UK. They have Denver on offer at the moment 6 steaks for £10, I think that probably equates to $13. Great cut, such an intense beef flavour. I’ve not seem them for sale anywhere else, but now I’ll keep an eye out. Cheers.
I live in Pensacola and the Butcher Shoppe is amazing! The first steak I bought from them was a wagyu denver and it did NOT disappoint. Worth the price too!
This is why I'm glad I break down my own meats! I buy an entire chuck roll and get steaks, roasts, stew meat and the denver... love the denver steaks... Just had some for fathers day...
“One of the best bites of steak I’ve had, period”. Then adds it to a salad 😂 gotta appreciate your commitment to the steak salad video. I’ll probably keep them separate but I can’t wait to make that dressing, my mouth is watering.
Right away when I saw that, I started scrolling comments. You are the first, and only one I saw! We'll just let everyone stay in the dark on this one. Veterans will see it right away though.
What a perfectly timed video. I was literally looking at some denver steaks while shopping the other day and I was confused because I had never heard of it before.
Lol its part of the chuck roll. If you buy a bnl chuck roast, depending on the location, you will see a denver piece in it. Just google a pic of a chuck roast and the top longer portion which looks like a cap is the denver cut. It has be defined like there is a seam...where you can just almost peel away the denver piece...
That's crazy that you mention The Butcher Shoppe! I live just across the bridge from Pensacola in Pace and The Butcher Shoppe is my go to place for seasonings and quality meats.
The flat iron was found in a study by the NCA in Nebraska as well. Was in 1998 to bring a shot to beef sales with a new option. I've never had a Denver steak but now I want to try one
Sam, my favorite part of watching your videos is when you take a taste and the deliciousness is so powerful it makes you so stupid you can’t find words to describe it!! Keep up the excellent work!!!
My ex was/is a deer hunter. I didn't buy beef for years. One year while butchering a deer, we somehow, not intentionally, cut a tri-tip. At the time, maybe late 80s/early 90s, tri-tip was not a well known cut of meat. Cuts of beef or other animals can be found quite by accident.
On the carmelized onion dressing... just whipped it up... add a little extra honey, some ginger powder, and celery salt... I used canola oil and white vinegar. About a tablespoon or less of lemon makes it good to go for my taste buds. IT'S A WINNER!
It wasn’t magically discovered in 2008. Many butchers have known about several obscure cuts forever. But if you’re breaking down a chuck you don’t want to take one specialty cut out that prevents you from merchandising with all the large traditional roasts from the chuck.
@wyattsmith4479 also, double check your ingredient list: Garlic, Canola Oil, Whey (Milk), Sodium Lactate, Sea Salt, Dextrose, Glycerin, Citric Acid, Xanthan Gum. And those are the things they are required to list
There is a restaurant in Dallas Texas called Patrizios, they do…grilled chicken, then cool, then put that on top of broccoli, olive oil and pine nuts, it’s served cold and it’s amazing. I’m sure you will make it your own but this simple combo was amazing and i haven’t seen this on the Chanel. Thanks again….your humble servant…..
I live in Charlotte, NC and have been buying Denver steaks for a few years now. I stumbled upon them, and was amazed at the amount of marbling as well as the price compared to the more traditional ribeye's and such. Although, I can only find them in one grocery store chain; Food Lion (no wagyu btw).
Great mention of Siesel's in Bay Park. My dad used to go there from the early 70s. A great butcher shop. Thanks much for all your vids. Great recipes and excellent production.
If one adds spices to a Wagyu steak then it does not matter what cut it is. I cook my Wagyu steak and then season to taste. Salt is only needed if one is making a tough piece of meat. (Tough meat: add salt and let it sit in the fridge over night.)
In Mexico Denver steak is called called costilla country. And the chuck eye ajuga norteña, both great steaks for carne asada/grill steak and not so expensive
It is attached to the Pelvis on a cow, and there are only two oyster steaks per cow. It's a very tender cut, so make sure you don't overcook it. If you've ever cooked a skirt steak/entraña then this is similar.
I served this to some friends in a toasted sour dough with garlic and butter , the steak on top, and they were blown away. Now they compete with me who gets the denver first from my butcher
@@saromarcarian4709 How can people not notice it? That's the first thing I see. And, I wonder if anyone has mentioned that Sam resembles Elvis Costello quite a bit too.
Flat iron a good one for sure. As to Denver,in video Sam correctly notes how one should cut em. The grain is kind of counterintuitive; cut em wrong & thats where the leather comes in...
Hey, Sam and boys 😊 Priscilla from Cincinnati again. Still want you to make some goat meat dishes. I was thinking GROUND GOAT MEAT CHILI, GOAT VINDALOO, GOAT LEG (LEG OF GOAT?) or whatever interest you. Goat tacos? Goat sliders? Could be wrong, but I think goat is the largest eaten red meat in the world. Love the videos ❤
just cooked my first Denver steak... Found it to be an incredibly chewy cut. would not recommend eating as a steak but more of a slow cook piece like possibly a short rib... Just my opinion though.
The first time I had this cut I got a wagyu Denver steak. It’s delicious. If you are interested he’s in Bakersfield. The shop is called Carniceria Gonzalez
It's not a new cut. Another name for this is boneless shortribs 😂 if you want to know the second most tender cut behind the tenderloin, which is the teres major or petite tender which is in the chuck primal.
Fomer meat slicer here, just some extra context on the Denver: it is from the serratus ventralis muscle so in the chuck, under the cow's sholder blade and over the ribs. It is often ground and doesn't make it to steaks in many butcher opporations becuase of all of the connective tissue that needs to be removed for relatively few steaks per cow. My understanding is cutting it into steaks is not worthwhile in large scale production so support your locals for this delicious steak.
What’s a fomer meat slicer? Is that like the senior or head position for meat slicers? Or does it stand for something?
Your extra context was exactly what he stated in the video already.
@@mauriciotunnermann9361 former, as in used to be a meat slicer.
In Scotland it is a shoulder fillet
Thanks 🫡 🥩
Former Meat cutter here. I started cutting in 2008 here in Missouri. They cut these for a long time. Wasn’t really a name for them. We called these Chuck Ribs. Easiest way to ask for them is to ask for the first cut off a Chuck Roll. It’s the piece that sets on top of the Chuck Eye.
Appreciate the suggestion Ween
Superb! I have a local butcher 3 blocks away. I’ll ask them about this.
Also a meat cutter, up here in New England we call them Chuck Flap and we put them on display as a Boneless Short Rib. The wide side that has all the marbling is the "face" of the steak and that is the bias you should cut along to get the most out of it. Love the video! :edit for grammar:
Just get the chuck eyes. They are delicious and tender
@@mywrath9998 the best and inexpensive
Ahh Siesel's. Matt Siesel was a dear friend from high school. We lost him decades ago, in our early twenties. Way too young. One of those guys that walks in a room and lights the place up. Always had a smile on his face. Glad to hear you support such a wonderful family. I am sure his parents are long retired, but if any family members still work there, please let them know Matt is never forgotten. He is alive in our memories and his friends will always love him.
Just tried making this salad except I made one minor change... I threw out the salad and just ate the steak. Delicious!
It appears you served me the food that my food eats...
The best part of every day for Sam is the food he is making will be the best he's ever had. I just wish I lived there. Great work guys!
You guys really put a "shocker" hand on the counter in the background!! 😂😂😂
I love hearing local (Pensacola) shops being recognized on RUclips. I have been going to The Butcher Shop for a few years now. Best cuts of meat I have ever had!
I had this at a restaurant in Philly and it blew me away. They called it the "Zabuton" cut, which I think is Japanese for pillow. Brilliant, long rectangle of perfect. I will hunt some down this weekend!
Are we not gonna mention the shocker in the background 🤣🤣🤣🤣 love it!
Love the shocker in the background
Most Food Lion grocery stores in North Carolina have them in the steak section all the time. They were cheap a few years ago, now almost the same price as chuck eye
I'd go to food lion, if it wasn't 3.5 hours away from me for the closest one lol
I'm in the UK and just bought four Denver steaks on sale. I'm looking forward to the experience!
Thank you!
I am lucky enough to have been a customer of Kevin's for the last 15 years. He has introduced me to many different cuts over the years!
Is he at Costellos or the butcher shop on east side?
@@geralddichiara1117 Costellos is at the location of the 1st Butcher Shoppe and that's where I met Kevin, then they moved to Langley by the airport.
I worked in the meat department of a grocery store during college around 2003/2004. Denver steaks were a pretty common cheap cut that were often on sale(like $2/lb). I remember asking the head butcher about them. He said they were a pretty tough cut from the chuck. Maybe that was a regional name for something different though.
They're the same thing. I don't think Discovered is a good word he used, more so they were put in a big push by some marketing company but there isn't a cut of meat on any cow that a butcher hasn't seen before. They are very tough, unless you do what the video shows and cut thinly against the grain. If you cut it with the grain or in large chunks the meat doesn't feel anywhere near as tender. The same is true for Tri-Tip. If you cut it thin against the grain it is some of the most flavor soft feeling meat you can eat........ with the grain you're getting a jaw work out. This led to both cuts being under appreciated because most people didn't know you had to cut it a certain way. Tri-Tip was mistreated so bad they just chopped it up with the left over cuts for hot dogs and things. I've only recently started to see it become a common appearance at local stores.
I found these at FoodLion a couple years ago and I have them nearly every week. They are great done in a cast iron pan on the stove and are perfect size for one serving. I paid $1.34 per pound today for a small package here in North Carolina.
Not sure what part of NC you are in, but the Food Lion in my part of NC has it at $7.29 lb.
@@DooodyTube They must have got that super duper Manager's Special. They usually run around $6.99 with MVP in Charlotte. But when I first discovered them a few years ago in Food Lion, they were like $2.99 lb.
What a coincidence. I have company coming for supper on Sunday and I plan on serving a beautiful salad with grilled steak. I'm sure I can't find the Denver steak but plan on using the filet you made a couple days ago. I will however be making caramelized onion dressing and lovely croutons. Fun, fun, fun.
How did the Sunday Dinner go?
Brilliant video. Just been down to my local Morrisons supermarket, in the UK. They have Denver on offer at the moment 6 steaks for £10, I think that probably equates to $13. Great cut, such an intense beef flavour. I’ve not seem them for sale anywhere else, but now I’ll keep an eye out. Cheers.
I live in Pensacola and the Butcher Shoppe is amazing! The first steak I bought from them was a wagyu denver and it did NOT disappoint. Worth the price too!
I will be looking to try this steak!
Also most immersion blenders include a container that allows you to blend just like you did.
This is why I'm glad I break down my own meats! I buy an entire chuck roll and get steaks, roasts, stew meat and the denver... love the denver steaks... Just had some for fathers day...
“One of the best bites of steak I’ve had, period”. Then adds it to a salad 😂 gotta appreciate your commitment to the steak salad video. I’ll probably keep them separate but I can’t wait to make that dressing, my mouth is watering.
Suggestion...grill up another Denver and three others for comparison: hanger, teres major and chuck eye steaks.
Max had to be responsible for the hand in the back😂
Right away when I saw that, I started scrolling comments. You are the first, and only one I saw! We'll just let everyone stay in the dark on this one. Veterans will see it right away though.
@@philliplarson2908 Here I am 11 hours after your comment doing the SAME THING LOL!!! I'm with you on this one!
Shocker
What a perfectly timed video. I was literally looking at some denver steaks while shopping the other day and I was confused because I had never heard of it before.
Where did you see them…?
@@brettgrey5658 Surprisingly, Walmart of all places.
@@ltzJB Wow, I'll keep an eye out! Thanks.
That steak never would have made it to the salad if that was mine. Lol. I'm gonna have to try this cut. I did try a chuck eye. Fabulous
Oh snap! Random shout out to my favorite: The Butcher Shoppe. They have great steaks when we get tired of making seafood here in Florida.
Lol its part of the chuck roll. If you buy a bnl chuck roast, depending on the location, you will see a denver piece in it. Just google a pic of a chuck roast and the top longer portion which looks like a cap is the denver cut. It has be defined like there is a seam...where you can just almost peel away the denver piece...
That looks so Awesome! I can’t Wait to try it! You guys-the Three of You, are so funny and amazing!! Love the Channel! Love Your Products!!❤
I saw this cut ( not waygu) for the first time in a Food Lion grocery store a few years back and gave it a try. I buy it fairly often.
The steak looks amazing... but what made the video to me is the subtle pose of the hand in the background 😅 well played ...
That's crazy that you mention The Butcher Shoppe! I live just across the bridge from Pensacola in Pace and The Butcher Shoppe is my go to place for seasonings and quality meats.
The flat iron was found in a study by the NCA in Nebraska as well. Was in 1998 to bring a shot to beef sales with a new option. I've never had a Denver steak but now I want to try one
Anyone notice the "shocker" on the counter? Hahaha! I love this show!
Sam, my favorite part of watching your videos is when you take a taste and the deliciousness is so powerful it makes you so stupid you can’t find words to describe it!! Keep up the excellent work!!!
Love THE SHOCKER in the background!!😂😂
Discovered this just last week. Thanks for sharing this method. Enjoy your vids.
My ex was/is a deer hunter. I didn't buy beef for years.
One year while butchering a deer, we somehow, not intentionally, cut a tri-tip. At the time, maybe late 80s/early 90s, tri-tip was not a well known cut of meat.
Cuts of beef or other animals can be found quite by accident.
On the carmelized onion dressing... just whipped it up... add a little extra honey, some ginger powder, and celery salt... I used canola oil and white vinegar. About a tablespoon or less of lemon makes it good to go for my taste buds. IT'S A WINNER!
It wasn’t magically discovered in 2008. Many butchers have known about several obscure cuts forever. But if you’re breaking down a chuck you don’t want to take one specialty cut out that prevents you from merchandising with all the large traditional roasts from the chuck.
Sous vide is the perfect application for a denver steak.
Sam: "never use pre grated cheese!" Also Sam: squeezes tube-garlic in everything 😆
Not even close to a valid comparison.
@wyattsmith4479 garlic in a plastic tube? its still plastic. Also, taste it alone.. its nasty
@wyattsmith4479 also, double check your ingredient list: Garlic, Canola Oil, Whey (Milk), Sodium Lactate, Sea Salt, Dextrose, Glycerin, Citric Acid, Xanthan Gum. And those are the things they are required to list
Garlic alone is not all that difficult to use
these days I do...a lot!
There is a restaurant in Dallas Texas called Patrizios, they do…grilled chicken, then cool, then put that on top of broccoli, olive oil and pine nuts, it’s served cold and it’s amazing. I’m sure you will make it your own but this simple combo was amazing and i haven’t seen this on the Chanel. Thanks again….your humble servant…..
And over cold pasta sorry i forgot that part
Our favorite steak is the chuck eye. I find them at Safeway. This steak was introduced to me as the poor man’s ribeye.
I live in Charlotte, NC and have been buying Denver steaks for a few years now. I stumbled upon them, and was amazed at the amount of marbling as well as the price compared to the more traditional ribeye's and such. Although, I can only find them in one grocery store chain; Food Lion (no wagyu btw).
Great mention of Siesel's in Bay Park.
My dad used to go there from the early 70s. A great butcher shop.
Thanks much for all your vids. Great recipes and excellent production.
It was sold as boneless beef short ribs. Flat iron is also part of the chuck
Nice Shocker in the back ground! 2 in the pink one in the stink!
YOU made a SALAD!! Thanks YOU!!
If one adds spices to a Wagyu steak then it does not matter what cut it is. I cook my Wagyu steak and then season to taste. Salt is only needed if one is making a tough piece of meat. (Tough meat: add salt and let it sit in the fridge over night.)
Hey Sam
Make your own version of the New Haven-style white clam🍕
Cheers from San Diego California
Are we just going to ignore that Max put The Shocker in the background 😂🤣😂
Love the off cut showcase! Would love more like western griller, baseball, bavette, etc.
no doubt.. a beautiful meal and am sure it tastes big...thanks..gr8 video...
We don't carry beef short rib at the department I work in and we typically recommend people the denver as a substitute.
Just picked up at Wise Ox in Carlsbad! Thanks for video
the hand in the back ground is amazing HAHAHAHAHA
In Mexico Denver steak is called called costilla country. And the chuck eye ajuga norteña, both great steaks for carne asada/grill steak and not so expensive
It is attached to the Pelvis on a cow, and there are only two oyster steaks per cow. It's a very tender cut, so make sure you don't overcook it. If you've ever cooked a skirt steak/entraña then this is similar.
Love Denver steak. I first encountered that cut 3yrs ago. So good and delicious and very much affordable than other cuts of meats.
Same here. I've seen them getting more popular, They are often sold-out at my market, there used to be plenty of them on the shelf.
Gotta love the shocker in the background
Hahahaha “pearl drop tomatoes” ….. self corrected my a$$ 😂
That looks amazing!
I just ordered some Denver steaks a couple weeks ago from Raikes beef Co. out of Nebraska. Half Wagyu and half angus.
I served this to some friends in a toasted sour dough with garlic and butter , the steak on top, and they were blown away. Now they compete with me who gets the denver first from my butcher
My favorite cut
👐 Jazz hands for Sam's wooden hand on the counter top in the background 😂😂😂
How is EVERY comment not talking about that!?!? :D
@@saromarcarian4709 How can people not notice it? That's the first thing I see. And, I wonder if anyone has mentioned that Sam resembles Elvis Costello quite a bit too.
Just came here to see the comments about the hand trophy 😂
It’s a SHOCKER that this whole thing isn’t about that!
That salad and that steak could be standalone! I like pine nuts with blanched kale or chard, cherry tomatoes and a simple vinaigrette
Best looking salad I’ve ever seen. I won’t be sacrificing a house payment for this but I will get some good beef.
One of my favorite cuts, beefy and tender, rare combo
Teres Major is a cut would love to see you do! One of my favorite bang for the buck steaks.
LOL at the Shocker
Hey there Sam! Please make your version of my beloved School Lunch Fiestada (an octagon shaped taco style pizza)!! Thank you!! Love your channel!!
We called it "Mexican Pizza" and man do I miss them! Closest facimile I have found, believe it or not, are the Taco and Cheese taquitos at 7-11.
I like the 'shocker' in the background.
The Alberta wagyu place by me has had “zabuton” steaks for years but when those are gone the “Denver” is amazing
I’m a OG fan and need some new videos of you digging through fridge “like we all do” and max freaking out.
I am a fan of the Denver but it can go from good to leather in a matter of seconds, I found i am a really big fan of flat iron
Flat iron a good one for sure. As to Denver,in video Sam correctly notes how one should cut em. The grain is kind of counterintuitive; cut em wrong & thats where the leather comes in...
@markgrove2030 I found that out with my first experience with the Denver cut and mine wasn't wagyu
Wow im have to try thanks Sam !!! I been watching ya when you on tv back in the day with my dad when I was a kid 🎉
I saw a Denver Steak in the store the other day and I got it to try my Souvide for the first time.
It turned out great. Sort of tasted like Prime Rib.
Hey Sam
I'd love to see you make the Snoops Munchie Meal from Jack In The Box. That would be awesome!
The chuck primal is an awesome piece of beef. The Chuck Eye is about as good as a Rib Eye but with a deeper flavor which is what chuck is known for.
Excellent salad, Sam. The dressing looks amazing, Will have to get an order into my butcher.
Hey, Sam and boys 😊
Priscilla from Cincinnati again. Still want you to make some goat meat dishes.
I was thinking GROUND GOAT MEAT CHILI, GOAT VINDALOO, GOAT LEG (LEG OF GOAT?) or whatever interest you. Goat tacos? Goat sliders?
Could be wrong, but I think goat is the largest eaten red meat in the world.
Love the videos ❤
Nice shocker hand in the background! lol
Our local IGA includes 7, 1.5 pound 1 inch Denver steaks in their meat bundle specials.
The Denver cut is the most underrated cut out there and it's a good value... for now.
just cooked my first Denver steak... Found it to be an incredibly chewy cut. would not recommend eating as a steak but more of a slow cook piece like possibly a short rib... Just my opinion though.
That piece of art of meat, holy smokes! BBQ season get better every f time!! Going use that for labor day, when I get to my new house.
only found them once in Houston and they were incredibe
You always amaze me with your culinary innovation Sam!😀 Thanks for the Delish recipe-will try it tonight 😀❤️😋😋!
The first time I had this cut I got a wagyu Denver steak. It’s delicious. If you are interested he’s in Bakersfield. The shop is called Carniceria Gonzalez
This looked great Sam, but I had a school boy giggle at the hand in the back ground….2 in the pi..and 1 in the st… lol
Sup Sam, I cut from the clod, looks sweet with honey and caramelized onions, but I have to try as seen first lol. Tyvm tc 🍔 🥩🍲🍺
it's shae!!! that is golden !!!
Secured Denver steaks from a local butcher shop here in Omaha. Trying them for the first time tonight.
I love seeing the Fireboard! Have you featured it in a video yet?
Absolutely amazing cut.
The shocker in the background! 🤣
Damn Sam... bravo!! As always, never wanted steak salad until now.. I've loved the Denver cut for a while.. but this taught me stuff n things.
It's not a new cut. Another name for this is boneless shortribs 😂 if you want to know the second most tender cut behind the tenderloin, which is the teres major or petite tender which is in the chuck primal.
The camera work on this channel is great, you really get to see what's going on with all the foody bits.
every steak video intro: "this is the best bite of steak i have ever had"