Full Blood Wagyu Denver Steak

Details This steak—referred to as the Denver cut, bottom chuck, under blade, or zabuton—is cut from the front of a cow’s shoulder. Often marbled like a New York strip, Denver steaks are shaped like sirloin and fat-cap free. Though most people avoid steaks from this area, thinking their muscular content makes them tough and chewy, this cut is different. It’s actually the fourth most tender cut out there. This is because the area this meat is cut from sees less use than other parts of the cow’s shoulder, allowing it to stay melt-in-your-mouth soft.  Unfortunately, it takes a skilled butcher to cut and is hard to find outside of a specialty butcher shop. Fortunately, our master butchers know just where to cut! Like all our meats, this slab-shaped steak is certified as zabiha halal. That means that it’s sourced from cows free of unnatural hormones, raised on an all-vegetarian diet. But, even our premium USDA cuts have nothing on these. Sourced from true Wagyu bloodlines, this meat is butte