It takes a extra effort - and a skilled butcher - to seam out this muscle rather than turn it into ground beef.
Red House Ranch grass fed Denver steaks are made from the serratus ventralis muscle, in the chuck or shoulder of the animal. As you might imagine, a grass fed, pasture raised beef shoulder gets a lot of exercise. That means most of the muscles in the beef chuck can be pretty tough.
The serratus ventralis, however, is one of the exceptions; it's located directly underneath the shoulder blade and doesn't get used very much at all.
This inactivity makes it one of the more tender muscles in the beef chuck. The Denver steak is nicely marbled, robustly beefy in flavor and has a tender bite.
We like to keep things simple when preparing beef so, salt, pepper, and a hot sear to an internal temp of 130 is just enough to keep this tasty bit flavorful and tender.
A Denver steak would also show nicely with sous vide and then a hot char to crusty perfection.
As with all our products - there's no worry about origin or exposure agricultural chemicals or fertilizers. Red House Ranch is a regenerative farm where beef cattle live the best life available to livestock right here in Van Etten, NY. When it comes to Red House Ranch products - you know where it comes from and you know your farmers - Ike and Dave Mallula.
Weighing in at a little under 1/2 pound each, one Denver Steak makes one hearty serving. A VERY hungry carnivore might need two.