Denver steak

Description

The Denver Steak — American marbled meat Thanks to the legendary American traditions of grain feeding, this meat has gained a phenomenal, dense web of intramuscular fat. During frying this fat melts and soaks every fibre, which guarantees incredible juiciness, tenderness and that deep, buttery-beefy taste for which connoisseurs so love premium meat from the USA. Extreme marbling: such a dense and even pattern ("webbing") is found only in ultra-premium cuts. The meat literally melts in the mouth An alternative to the Ribeye, but with character: the Denver is cut from the most tender muscle of the shoulder cut (Chuck Flap). In tenderness it is hot on the heels of the expensive Ribeye, yet it has an even more expressive, richer meaty aroma Perfect restaurant presentation: the steaks are already professionally trimmed of excess membranes, impeccably cut and sealed in vacuum, which preserves absolute freshness, texture and all the juices. Pack from 300 to 400 g per 100 g