Meat
Denver Cut
Denver cut comes from the chuck under blade, seamed free of heavy connective tissue to yield a rectangular, well-marbled steak. It is a modern “value steak” invention: muscle that once went to stew or grind, now sold for grilling. Flavour is chuck-deep; tenderness is good if the seams are cleaned and doneness stays moderate. It is prized by cost-conscious steakhouses and home grillers who want marbling without ribeye prices. Sear hot, finish gently, slice across the grain. Compare with flat iron—different chuck seam, similar idea.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 11.5 g
- Saturated Fat 5.1 g
- Trans Fat 0.2 g
- Monounsaturated Fat 4.92 g
- Polyunsaturated Fat 0.94 g
- Cholesterol 74 mg
- Sodium 63.2 mg
- Salt 0.14 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 22.7 g
- Water 62.2 g
- Energy 198 kcal
- Water 62.2 g
- Protein 22.7 g
- Fat 11.5 g
- Saturated Fat 5.1 g
- Monounsaturated Fat 4.92 g
- Polyunsaturated Fat 0.94 g
- Omega-3 0.09 g
- Trans Fat 0.2 g
- Vitamins 39.8 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.23 mg
- Vitamin B3 — Niacin 6.33 mg
- Vitamin B5 — Pantothenic Acid 0.68 mg
- Vitamin B6 0.45 mg
- Vitamin B7 — Biotin 2.8 µg
- Vitamin B9 — Folate 8.9 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.33 mg
- Vitamin K 1.6 µg
- Minerals 361 mg
- Major Minerals 359 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.14 g
- Cholesterol 74 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.23 · vitamin-b3-niacin: 6.33 · vitamin-b5-pantothenic-acid: 0.68 · vitamin-b6: 0.45 · vitamin-b7-biotin: 2.8 · vitamin-b9-folate: 8.9 · vitamin-d: 0.2 · vitamin-e: 0.33 · vitamin-k: 1.6 ·
Minerals
Denver Cut of Beef: composition reflects this culinary part relative to the whole ingredient.
Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
Industry muscle-profiling work branded the Denver steak from under-blade chuck for retail.
Casual dining menus adopted Denver cut as a marbled alternative steak.