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Jul 31, 2010, 1:11pm

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Topic: Tyson Foods "Denver Steak" (Read 552 times)

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Tyson Foods "Denver Steak"
« Thread Started on May 14, 2008, 2:49pm »

I've had a question one of my web sites for about three years on "Denver Steaks"....like "What is it and where can I find it?", etc. A butcher in Michigan erroneously told me it was cut from the Beef Shoulder Clod, so that's the answer I gave.

This morning I get this email....
Quote:

This steak is cut from the underblade portion of the beef chuck roll. It's official URMIS name would be Beef Chuck Underblade Center Cut Boneless. It is cut from the serratus ventralis which is a very highly marbled muscle, and is of adequate tenderness.

If you want a sample, provide me with an address, and I will send you some steaks.

name withheld
Research and Development
Tyson Foods, Inc.
2210 W. Oaklawn
Springdale, AR 72762

Sooooo......to make a long story short, I'll be getting a box of 12 Denver Steaks (prototype samples) delivered in the morning

Well, they got here this AM shipped by FedEx with some dry ice.

[image]

Nice marbling...I am impressed. I'm waiting for an answer as to what brand of beef they were cut out of.

They range in size from 6½-8½ oz and the avg is 7½ oz. Nice size for a restaurant (not a steak house) lunch or 'early bird' dinner special.

[image]

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oliverranch
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Re: Tyson Foods "Denver Steak"
« Reply #1 on May 14, 2008, 3:46pm »

Thanks for solving the great mystery! Is this a genuinely new cut? Really looking forward to hearing more, including how they taste.

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Re: Tyson Foods "Denver Steak"
« Reply #2 on May 14, 2008, 3:56pm »

May 14, 2008, 3:46pm, oliverranch wrote:

Thanks for solving the great mystery! Is this a genuinely new cut? Really looking forward to hearing more, including how they taste.

To tell the truth, this cut has been around for years...in a round about way. The muscle is there in Boneless and Bone-in Chuck Steaks, as was the Flat Iron (Top Chuck). It just took a little innovation to separate it into a single steak.

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How I age my beef....

The BEST Dry Aged Steaks
http://www.drybagsteak.com/

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Re: Tyson Foods "Denver Steak"
« Reply #3 on May 19, 2008, 12:22pm »

Here are the two Denver Style* Steaks I chose for last night seasoned with Kosher Salt only

[image]

They were cooked "Reverse Sear" (Finney Method) on the Junior Oval, starting out at 300° for five minutes indirect, moved over to direct as the temp was coming up to 400°. Flipped after three minutes and cooked direct for another three minutes.

[image]

Seeing as it was our anniversary the other half always expects Crab Cakes, so I made a batch of those also (sans the cast iron fry pan..did them inside)
http://askabutcher.proboards42.com/index.cgi?board=bbq&action=display&thread=436

Served with some steamed spinach and sauteed mushrooms

[image]

The photo doesn't do the steak justice, it was less well done than it appears

*Denver Steaks from Tyson Foods and an explanation as to what they are
Quote:

The steaks were definitely well marbled, even though they were cut from Commodity Beef (the lower end of Choice grade). Great "beefy" flavor and the tenderness was good, similar to a Flat Iron Steak, but maybe just a teensy bit tougher, but not much. Did I mention juicy...yes it was

I don't think this steak should be cooked past medium or else it will lose some of the tenderness and juiciness, unless the meat has been enhanced. I liked it and will do more of them. If stores can teach their personnel how to cut them and if they can price them reasonably, this could become a popular item in the meat case.

Food service needs to take advantage of these steaks in this down economy by featuring the Denver Steak as a lunch or 'early bird' dinner special with a baked potato and a salad.

Thanks to Ian Shann and Tyson Foods for letting me know what a "Denver Steak" is and for sending me some to 'test' on the grill

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How I age my beef....

The BEST Dry Aged Steaks
http://www.drybagsteak.com/

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