This Is The Best Budget Steak You Have NEVER Heard Of

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In this video I am going to show you how to cut and cook a Denver Steak. Denver steaks come from the chuck primal cut. The chuck primal cut is usually a tough cut reserved for grinding. There are however a few cuts that ca be eaten like a steak and they are awesome. They have more flavor than their more expensive steak counterparts and when cut and cooked correctly can be just as tender. Give this one a try.
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Watch this video NEXT:
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21 сен 2024

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Комментарии : 170

@bishopA5 Год назад

BW, I love that you make these videos. Literally, the knowledge you share, has changed my life. My beef game has improved 10 fold. My wallet and freezer are grateful as well. Keep up the fantastic work. You're appreciated.

@deputyvillageidiot 2 месяца назад

The real answer is, with high beef prices presently, it’s now worthwhile for butchers to do the extra work of cutting out these steaks-whereas before when beef prices were lower there was no real market for a tender-ish cut of steak from the chuck and so, it all used to get ground up.

@FactoryFugitive Год назад

Love this channel. My grandfather and father were both butchers. Interested in potentially following their footsteps and this channel helps a ton.

@Smigarettes Год назад

Thank you for showing us how to execute these cuts. I am very appreciative of the shared knowledge.

@CptVein Год назад

Found out about this steak 5-6 years ago. Went to my butcher and ask for one. They'd never heard of it but they were happy to learn and oblige. It's a really good steak.

@Blakkrazor69 Год назад

I leave my cuts of meat in cold water with a teaspoon or more of baking soda and that fine salt breaks down the tougher tissue very nicely. I've turned boot leather tough steaks into fillet tender pieces doing this with a few fork pokes prior in the cuts with no visible marbling.

@StayFreshMyFriends Год назад

So, basically velveting?

@DeviAudrey 11 месяцев назад

love your videos. i learned that you don't need to rest the steak after a reverse sear. From the Serious Eats article/recipe on reverse sear, "Serve right away; there's no need to let reverse-seared steaks rest."

@CabanaBoy63 7 месяцев назад

I really like the Montreal steak seasoning but found it to be too "chunk" and that most of it sticks to the grill grates...until I picked up a spare electric coffee grinder & ground it finer! I use 1 grinder just for different spices, including pepper corns, and make my own "special seasoning"!

@the_truck_farmer Год назад

Love the steak hacks! Perfect for us working class carnivores 😀

@davejay6855 Год назад

For now… for now… Centuries ago, Lobster used to be “poor people’s food”… and was easily obtainable for mere cents… decades ago, things like Ribs and Briskets were tasty meals that were available to the lower class because they were parts of the cow people thought tough/flavorless that nobody wanted until they learned about bbq techniques, and just years ago Skirt-Steak was dirt cheap compared to other cuts because nobody knew about it or wanted it and never asked the butcher for it… now with the advent of social media and laterally RU-vid, tomorrow the “Denver Steak” will be just as expensive as a New York Strip is today and people will be looking for the “next unknown cheap cut of meat”… how long until Soylent Green Steak becomes the next big thing? 🤔🤔🤔 “Imagine what you’ll know tomorrow…”

@Bigbob508 Год назад

@@davejay6855 interesting

@yuhyuh8171 11 месяцев назад

@@davejay6855 Difference is, cows are a lot more sustainable than lobsters.

@janking2762 Месяц назад

If you are concerned about cutting too aggressively when separating the big piece into smaller portions, flip the knife and use the back of the tip to separate the two sections, drawing the tip in multiple passes. Follow the natural division between the two. Lift the top piece and let gravity help you. Surgeons do this all the time( blunt dissection) to avoid cutting the wrong tissues, etc. Slower but with more control.

@741852justinnn Год назад

Hi butcher Wizard, I remember when you released your first video. Congrats on 100k! well deserved keep up the great content

@paulmanomaitis8589 Год назад

RIP Sierra Strip

@platinumgnome3887 Год назад

I cut these as boneless short ribs ,very tasty cut indeed .being a butcher i am fortunate enough to get any cut without buying the entire primal.

@timbient Год назад

the voiceover really enhances the quality of this video. it is hard to hear your other videos sometimes on speakers like smartphone or laptop. i'd suggest to keep voicing over if it's not too time consuming for you.

@ntsmullen3096 Год назад

Was going to say the same!

@lBanjo Год назад

I’ve been eating Denver’s for quite a few years now, discovered them at a food lion like 8-10 bucks for 3-4 of them. Sure they’re smaller but they’re perfect for lunches, and I always reverse sear so they taste amazing!

@youtrades 2 месяца назад

Perfect jazz interlude... coulda kept that eye candy melting...:-D!!

@davidroyer2258 Год назад

Frequently sold as boneless short ribs. Indeed, they are very good. It's sad that this is probably unavailable in most super markets. In addition, not many are going to buy a whole primal to get this steak if they are going to cut it themselves. Especially, if a large amount is needed. Imagine buying multiple chuck primals. Anyway, I totally enjoyed the video.

@kristelwyman Год назад

Please make a video on ground beef, mixes, classics, etc. I have tried a few large cuts but don't know how to get the most flavorful 80/20 or 75/25 mix!

@USr3180 12 дней назад

Look at his chuck roll breakdown video

@kristelwyman 8 дней назад

@@USr3180 thank you!

@kierangallagher5687 Год назад

Traeger smoked to 115 internal, pan sear, butter finish is maybe the best way to cook a steak. Been doing it for years and its amazing.

@litasanford7595 Год назад

I’m really learning a lot. Thanks.

@brandonparrish5787 6 месяцев назад

They really are very good. Called boneless short ribs in some places. He might say that. I haven't watched the whole video yet

@SteveGrin Год назад

I can't find anything called a denver steak at Publix, what else is it called? I've bought under blade and bottom chuck, but they both sucked.

@MichaelE.Douroux Год назад

I have those Epicurean boards made of Richlite. They wear well, easy to clean with no maintenance required. The trade-off is that they are hard on knife edges.

@ICountFrom0 11 месяцев назад

Seeing the result, I think I've seen them sometimes in the store, just as chuck. I'll have to pick them up. Good food at chuck prices is always worth it, thank you. I'd occasionally picked up a piece in the store from that section, and thought I'd just cooked it better, or I'd done something wrong the time before. Now I know, there IS something to look for.

@Tri-tipTim Месяц назад

Can you do a video on the mock tender?

@U.S.Dept.ofHoeflation Год назад

Welp its final... I'm moving back to northern Michigan.. I miss all the meat markets , lakes and butcher buddies.

@rancancookcanoy9768 6 месяцев назад

Great video. Thank you. What do you think about putting in a Sous Vide and bring to 110 and then grill it to medium rare? Have a great rest of your day.

@chefevilee9377 Год назад

Wow, I learn so much. Thank you. You know we are going to get a cow and when we do we’re gonna carve out the steaks. I think I’ll make them about 3/4 of an inch. Because I want them to put on top of his steak salad.

@stephenbrogan2002 Год назад

You're the first person ive seen do that with butter at the end besides myself. Definitley going to get one of these steaks

@joshuapearson9950 10 месяцев назад

Love watching these videos! Gives me a lot of ideas to try! I have been on carnivore almost 8 months and definitely like to look for deals!

@jeffreypinder9398 Год назад

Some compound butter with those Denver steak slices would be great.

@barbaradeselle4287 Год назад

Love this cut. Unfortunately, this cut is going to go up, a lot, in price as people become aware of it and get to taste it. It is also going to make availability more difficult. Living in the south eastern part of Arizona has been availability difficult. Many cuts of beef, even pork are limited.

@irvinehernandez8482 Год назад

@@MichaelTheophilus906invaded 😂😂

@Andrew.Hartsell Год назад

What temp did you set the Traeger?

@UncleRedd87 8 месяцев назад

i get these at the store, perfect small steak for breakfast steak and eggs

@JSFGuy Год назад

I've been using a air fryer recently with great results. Next is to get the large section like you have here and do some of my own carving.

@mixedmediaartgirl300 Год назад

I don't trust it....what materials is an air fryer made up of? i dunno i just tend to be skeptical of anything that gains mass popularity

@ItsCalledVr Год назад

@@mixedmediaartgirl300 air fryer made of plastic so get a metal basket

@nogames8982 Год назад

I got the air fryer lid that I put on my instant pot. So everything inside is metal.

@FunkoPopBoxing Год назад

Air fryer is great but I'd never cook a steak on there. I prefer using the air fryer for chicken and pork.

@JSFGuy Год назад

@@FunkoPopBoxing You don't know till you try, I thought the same thing till I did it and I have been added for several weeks. Very predictable you don't have to turn it over or anything perfect every time.

@jimmyMNSTR_911 Год назад

This is interesting. I've heard about a Denver steak before but was ignorant to where it came from. However, I live in Houston and there's $4.99 bone-in ribeyes on sale all the time either at Krogers or HEB.

@Cokblokula 2 месяца назад

Would have loved to see you separate out the sierra steak from this cut.

@belle42 7 месяцев назад

Thanks for the video. We Carnivores don't use oi though. Seed oils are really unhealthy. We only use animal fats.

@hegeliansours1312 Год назад

Thanks sir

@MrRebar15 Год назад

*Butcher Wizard* New Sub, enjoying your content. GOD Bless.

@ajbfwb Год назад

Unfortunately, they are a good bit more expensive not cutting them on your own. WM is about the only place I've seen Denver steaks, and they're roughly 10-11 bucks per pound the last time I looked. WM is also a great source for flat iron (which I basically never see at Publix), and I've had some pretty good success with those. I'll often do a 12hr soy sauce marinade, as the lactic acid can help break down the tougher fibers. Careful at Publix - their store brand of soy sauce has no lactic acid.....weird.

@litasanford7595 Год назад

Thanks! I can’t use any outside grills or smokers. I have a really good air fryer/oven. What temp would you recommend for the first baking? I sear in a heavy bottomed iron pan. I put a fan in an open kitchen window near the stove. The fan is pointed away from the room and blows air outside. That pulls the smoky air out of my kitchen and away from the smoke detector. My overall process is okay, but I can’t consistently get the right internal temp. Again, thanks.

@ButcherWizard Год назад

For reverse searing, I would start with a low oven. Maybe 250 - 300. It reaches the internal temperature more slowly making sure you have enough time to continually check the temp with a thermometer. Once the internal temp is 10-15 degrees from where you want it at the end, then sear and rest and slice. Thanks for watching and thank you for the Super Thanks.

@markyochoa Год назад

That Traeger sounded like it was a little hot

@sharonbowers9929 Год назад

Beautiful.

@heatherwhatever7714 Год назад

Cool. I have so much to learn.

@Quickwrench75 6 месяцев назад

Is a Denver steak same as a Flat Iron Steak? If not where does a flat iron steak come from?

@janh5199 Год назад

We did something similar about 35 years ago. Chuck roast was so much cheaper than steak so we would marinate thin slices, then grill it. Kids didn’t know the difference but boy did we ever hear about it after the first time they had “real” steak.

@janking2762 Месяц назад

You can improve tough meat a lot with marinade

@khoupernikkus6967 8 месяцев назад

They’re $40/lb at my local butcher in McKinney, TX 😅

@andrewzimba7432 Год назад

Can you get flatirons, chuckeyes, and denvers out fo the same roll, or are they different cuts of the same muscles?

@michaelf7093 Год назад

Chuckeyes and Denver come from the roll. Flatiron comes from the blade.

@Tray8729 Год назад

I am learning so much from your videos. Will you be doing how to break down the beef round (leg) any time soon? Or is that too big for the home? Thank you so much.😊✌️ 5:11

@bradfarrahgerwing154 Год назад

Not too big bud....I was a meatcutter in a slaughterhouse for 12 years...?..just make sure you have the freezer space😅 amd have a cooler with ice packs and your cryovac ready to go....don't want to keep opening the fridge freezer so much until done

@Tray8729 Год назад

@@bradfarrahgerwing154 😊 thanks

@panagea2007 Год назад

The "Reverse Sear" method, also known as the "I Forgot To Sear It First" method!

@johndefalque5061 8 месяцев назад

I prefer pork 10X over beef. I 'm probably far more likley to always buy pork primals. Every cut of pork is tender. I would also say more flavourful too. I am starting to miss beef and salmon now that I quit working for a resto where they served that most meals.

@cathyl4622 Год назад

I see the dog out the back door. He wants to be the taste tester.

@007camera Год назад

Mouth watering,😋😋 thanks for sharing! ❤

@geoffodom5187 Год назад

Is that a Victorinox butchers knife? If so, did you reprofile the blade for that sharpening system?

@barcham Год назад

A Denver steak may be new to you, but I'm 66 years old and I've been eating Denver steaks my entire life. Just about any decent butcher in Montreal will be able to sell you that cut of meat if you ask for it. Oh... the butter trick is excellent, give it a try using garlic butter as well as any other compound butter you may have around.

@arlysmart Год назад

Soothing voiceover.

@skyler114 Год назад

are those wings on the denver steak tougher kinda like the edge of a picahna, or its just for looks and can you pull a chuckeye and a denver steak out of a single chuck or are these cuts mutually exclusive

@beefbelly Год назад

whats the entire piece that he started with called?

@MadameChic1 10 месяцев назад

I would have to skip the oil drenching part due to the unhealthy effects of seed oils.

@magnakai1 Год назад

Please also show us the best way to store the steak since we won't be eating all of it as soon as we cut it up!!

@buckaroobonzai2909 Год назад

Flat iron?

@wpduke Год назад

What kind of oil do you squirt on the grill?

@Tcsbastimalook Год назад

Nice

@TheKeepon Год назад

Bro this cut has been at Food Lion for years

@Condor1970 Год назад

Have you tried to Sous Vide this cut?

@davejay6855 Год назад

Centuries ago, Lobster used to be “poor people’s food”… and was easily obtainable for mere cents… decades ago, things like Ribs and Briskets were tasty meals that were available to the lower class because they were parts of the cow people thought tough/flavorless that nobody wanted until they learned about bbq techniques, and just years ago Skirt-Steak was dirt cheap compared to other cuts because nobody knew about it or wanted it and never asked the butcher for it… now with the advent of social media and laterally RU-vid, tomorrow the “Denver Steak” will be just as expensive as a New York Strip is today and people will be looking for the “next unknown cheap cut of meat”… how long until Soylent Green Steak becomes the next big thing? 🤔🤔🤔 “Imagine what you’ll know tomorrow…”

@GoatRoper911 Год назад

Is that steak a 15 or 20 degree blade?

@jim0311 Год назад

Beef hack: cover the beef with baking soda for 15 minutes..then completely rinse the baking soda off and cook as you prefer.. this method will tenderize any cut of beef.. used by Chinese cooks all the time it's why their beef is so tender

@toshibavoodoo Год назад

Whe have the exact same BBQ setup!

@jimchurch6447 Год назад

What about the Sierra Steak?

@itawambamingo Год назад

Yum!

@Ootgreet1 Год назад

Where do you recommend finding a chuck primal cut? Sam's has something called a Whole Beef Chuck Roll (Cryovac) for $5.48/lb which is packaged in 25 lbs. Would this yield denver steaks?

@ButcherWizard Год назад

Yes, that is the cut I started with for this video. I have a playlist on my channel that will show you what to do with the other portions of the Chuck roll.

@JoshuaKevinPerry Год назад

So like, can you ground up all parts of the beef? I am pretty much a burgers only guy

@UrNotThatGuyPal Год назад

Only if you’re a serial killer

@ButcherWizard Год назад

You can definitely grind up the whole Chuck. If you like ground beef try to keep to the less expensive cuts.

@JoshuaKevinPerry Год назад

@@ButcherWizard Ty sir.

@BearClawAK47 9 месяцев назад

I've eaten more than a few Denver steaks. Food lion carries them. Got to say, not that impressed. Kind of on the tough side. A meat tenderizer helps

@ryancavanaugh4479 Год назад

You can hammer the whole thing into steaks.

@rafewheadon1963 5 месяцев назад

for me a denver steak is 20 dollars a pound at the cheapest clean supermarket butcher in my country.

@johndefalque5061 8 месяцев назад

I want to try Denver steaks and I'm not even sure i ever have. I had a Costco card before and wasn't happy. I guess i have to try to save on booze, electronics, consumer goods and gas. I do feel like I'm not their demographic as a poor single man making $32K yr. I have to start using the freezer.

@Ichibuns Год назад

The Flat Irons off the chuck was my favorite cheap steak. It's tender with good marbling. My local grocery stores found people liked it and now charge $15 a pound. Just no.

@Jondayzz Год назад

I always enjoy your videos, but I wish you would reiterate what to ask the butcher for, and maybe different names they go by. Or maybe I'm an idiot and it's completely obvious or I'm not paying attention. I've asked for certain cuts or primals before and they look at me like I'm speaking another language. But if I had it my way, it would say on the screen, CUTS TO ASK FOR: or ALSO GOES BY THIS NAME:, etc. Thanks!

@DoubleDsp 11 месяцев назад

This video really reminds me of a girl I dated back in the day! 😮

@BeefNEggs057 Год назад

Just gotta buy a $200 Chuck roll. Maybe I can start selling meat outa the back of my truck lol. Only seasoning needed is salt. Everything else just ruins steak.

@slapster69 Год назад

I bet a 15 minute salt cure would make these extra special.

@Jimoshi1 Год назад

honestly looks tough as fuck and you cant beat peaces of fat between meat of rib eye for me.

@FactoryFugitive Год назад

This is like the chuck-eye. Super underrated, and I hope for My wallet they stay that way.

@somerandomperson6511 Год назад

I think a Denver is notably tougher than the chuck-eye, but they are both underrated

@somerandomperson6511 Год назад

I know of the Denver steak, sadly it is not $3 anymore thanks to Bidenomocs, at least not here. As far as budget steaks go, i prefer the chuck-eye, but the Denver is an easy second

@RextheRebel Год назад

Hilariously, "Bidenomics" has actually lowered the cost of meat.

@somerandomperson6511 Год назад

@@RextheRebel meat prices are up 30% or so at all the stores here compared to a few years ago

@pamjacobson6236 Год назад

Can you ask a butcher to cut a Denver steak?

@kronos77 День назад

This is not clear and very confusing because you do not give people a visual guide as to what side you are working on. Neck end? Rib end? What side is the denver on? Left of the rib or right?

@seymourwrasse3321 9 месяцев назад

I prefer my steak to taste like beef, not something you have to cover it in to give it flavor

@rgruenhaus Год назад

Hate butter on any of my steaks.

@tamick21 Год назад

best hack is to rub a budget steak with bacon fat

@sataomawas Год назад

What cut did you start with? This is great but.... unless you already know this video is useless

@basementracer7622 2 месяца назад

There is no such thing as a reverse Sear, you just do it as desired. - Searing is a cooking technique that involves briefly exposing meat to a high temperature to create a brown, crispy crust on the outside. Jus sayin, i hate made up names for chit.

@trying3841 Год назад

Denver steaks are as much as ribeye near me :(

@constancefisher2175 Год назад

Mouth watering meat.

@bentorrey12 Год назад

Uhh i though it was in a clod....

@ButcherWizard Год назад

The flat iron is in the clod. I am going to that video at some point. Thanks for watching.

@johnrambo4018 Год назад

Yeah just buy an entire chuck for 3 steaks 🤣

@ButcherWizard Год назад

Check out this video. It better explains of how to fully utilize the Chuck roll. Thanks for watching. I Cut All These Steaks From A 20 LB Beef Chuck Roll ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-SZDzJvncDkQ.html

@alphaundpinsel2431 Год назад

three dollar bloody as hell stake, you are gonna get so many worms

@davewebster5120 Год назад

I like the videos, they're great content. But I never subscribe if somebody asks me. If I like your content I'll subscribe, don't beg me.

@Keyur904 Год назад

Hey Butcher, I'm a video editor who loves food and RU-vid. I've been editing videos for some food channels for a while and I think I can help you out. I'm always ready to work on new projects and I can follow your vision and add some spice to it. I can meet deadlines, communicate well, and take feedback like a champ. Let me know if you're interested.