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Had a customer ask for a specific cut I'd never heard of before
This older guy came into the shop in Omaha last Tuesday and asked if I could do a 'Denver steak' from a chuck roll. I had to admit I didn't know it. He explained it's a newer cut from the shoulder, super tender if you get the seam right. He was super nice about it and even drew a quick diagram on a paper towel. Has anyone here actually broken one down before? I'm curious about the yield.
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allen.ruby6mo ago
We actually started offering Denver steaks at our shop in Lincoln about two years ago. My experience with the yield hasn't been great, honestly. From a chuck roll, I'm only getting maybe four or five decent steaks before the rest turns into trim or stew meat. For the work involved, I've found the flat iron from the same shoulder gives you more consistent portions and better customer recognition.
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jennyh336mo ago
So you're only getting four or five good steaks per roll? What do you do with the rest of the meat that isn't trim quality?
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drew7915mo ago
Stew meat or grind it up for burgers. Honestly the Denver doesn't pay off for the yield issues flat iron gets you way more usable meat.
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