Denver Cut; Under Blade, Center Cut Steak.
This ingredient is an excellent source of Protein, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Iron, Riboflavin, Niacin, Phosphorus, and Choline.
Like a filet mignon, a Denver steak has almost no fat cap. What makes it different (and, more flavorful) is its remarkable amount of intermuscular fat marbling, which keeps it juicy as it cooks.
Cut from the center of the Under Blade, these steaks are extremely tender with a good amount of marbling and flavor. Best when cooked over high heat on the grill.