What are Denver Strips? The Hidden Cut of Beef You Need to Try

If you walk into a standard supermarket meat department, you will find the usual suspects: Ribeyes, New York Strips, Filet Mignons, and Sirloins. But if you look closely at a craft butcher's block, you might spot something far more interesting: Denver Strips.

Denver strips (or Denver steaks) are one of the best-kept secrets in modern butchery. They are highly marbled, remarkably tender, and packed with a deep, buttery flavor—yet they cost a fraction of the price of a ribeye.

At Milo Locker, we are proud to include Denver Strips in our Butcher's Cut 1/8th Bundle. Here is the story behind this exceptional modern cut and how to prepare it to perfection.

The Origin of the Denver Cut

The Denver steak didn't exist until 2009.

It was discovered as part of a massive, multi-year research project funded by the Cattlemen's Beef Board. Meat scientists and master butchers set out to analyze the beef chuck (the shoulder area) to find high-quality, tender muscles that were being wasted as generic pot roasts or ground beef.

During their research, they isolated the serratus ventralis muscle, which sits directly under the shoulder blade.

Because this muscle lies directly beneath the bone, it gets very little exercise. The scientists discovered that it was the fourth most tender muscle on the entire animal, ranking just behind the tenderloin (filet mignon), flat iron, and ribeye.

Thus, the Denver cut was born—named not after the city, but simply because it sounded rugged, premium, and American.

Why Denver Strips are Special

The chuck shoulder is notorious for being tough, which is why it's usually braised for hours. The Denver cut is the glorious exception.

• Extreme Marbling: The serratus ventralis features an extraordinary amount of intramuscular fat (marbling). This translates directly to a rich, buttery mouthfeel and intense juiciness.
• Uniform Thickness: Unlike many specialty cuts, Denver strips are remarkably uniform in shape and thickness. This makes them incredibly easy to cook evenly from edge to edge.
• Exceptional Value: Despite having a marbling profile that rivals a premium Japanese Wagyu or prime ribeye, the Denver cut remains highly affordable because it originates from the chuck.

How to Cook Denver Strips

Because of their excellent marbling and tenderness, Denver strips should be treated like a high-end steak. Do not braise them like a pot roast—grill or pan-sear them to medium-rare.

Step-by-Step Cast Iron Method

1. Bring to Room Temperature: Remove your Denver strips from the fridge about 30–45 minutes before cooking. Pat them dry with a paper towel.
2. Season Simply: Because the meat is so rich, you don't need fancy marinades. Season generously with coarse kosher salt and black pepper.
3. Get the Pan Screaming Hot: Heat a cast iron skillet over high heat until it just begins to smoke. Add a high-smoke-point oil (like avocado oil or beef tallow).
4. Sear and Baste: Place the strips in the hot pan. Sear for about 2–3 minutes per side to develop a deep, caramelized crust. During the last minute of cooking, toss in a pat of butter, a smashed garlic clove, and a sprig of rosemary, and spoon the melted butter over the meat.
5. Target Medium-Rare: Denver strips are best enjoyed at medium-rare (130°F–135°F) or medium (140°F). The high fat content needs to render slightly to release its full flavor, so avoid cooking them rare.
6. Rest and Carve: Let the meat rest on a warm plate for 5–7 minutes. Slice across the grain to serve.

Ready to upgrade your steak game? Skip the corporate grocery store and experience the buttery perfection of dry-aged Denver Strips. Take our quick quiz to reserve your portion.\n