Purchased at a farmers market, said it was a Denver steak, is that accurate? If not what cut do you think it is?
by ConsistentPiano5591
5 Comments
Skin_Effect
That’s a whole Denver. Cut it into steaks.
Psychological-Bee760
Can confirm
Round-Ad5934
Yes, it’s one of my favorite cuts
EnormousD
Yarp
PerfectlySoggy
I recognize this, I’ve butchered hundreds of them. In my opinion that’s sirloin flap. Looks great, too.
Denver steaks are usually cut from chuck, sometimes marketed as “boneless short rib,” “chuck steak,” or “underblade,” it’s cut from the chuck roll primal right under the shoulder blade. There is usually more marbling because it’s chuck, and the grain doesn’t run to a point like it does in your picture. That is a characteristic of sirloin flap. Is it comparatively thin along the outside and thickest in the middle toward the point? If so, it’s flap.
I don’t have a ton of experience with “denver steaks,” but I do have a ton of experience with sirloin flap, located near the flank, which is often used for bavette. Again, to me, this is 100% sirloin flap. Perhaps your guy mixed up the terms “bavette” and “denver steak” on accident?
5 Comments
That’s a whole Denver. Cut it into steaks.
Can confirm
Yes, it’s one of my favorite cuts
Yarp
I recognize this, I’ve butchered hundreds of them. In my opinion that’s sirloin flap. Looks great, too.
Denver steaks are usually cut from chuck, sometimes marketed as “boneless short rib,” “chuck steak,” or “underblade,” it’s cut from the chuck roll primal right under the shoulder blade. There is usually more marbling because it’s chuck, and the grain doesn’t run to a point like it does in your picture. That is a characteristic of sirloin flap. Is it comparatively thin along the outside and thickest in the middle toward the point? If so, it’s flap.
I don’t have a ton of experience with “denver steaks,” but I do have a ton of experience with sirloin flap, located near the flank, which is often used for bavette. Again, to me, this is 100% sirloin flap. Perhaps your guy mixed up the terms “bavette” and “denver steak” on accident?