Denver Steak (Zabuton)

This uniformly marbled cut boasts a flavor profile somewhere between a NY strip and a ribeye.  Although it is cut from the shoulder area, the Denver steak is specifically cut from underneath the shoulder blade.  This section of the shoulder sees very little use by the cow and therefore produces an extremely beefy, tender cut of meat. Give the reverse sear method a try when cooking to ensure a tender steak with a mouthwatering crust.  Can not beat it - a family favorite for sure!(Dry Aged 30 days)