This is a ‘new’ steak (if anything from such an ancient domesticated farm animal can be described as new) following highly specialist butchery techniques that identified this beautifully tender cut, right in the middle of the ‘chuck’ in the forequarter. Usually meat from the forequarter tends towards being flavoursome but tougher and in need of slow cooking, but this particularly cut is from a muscle hidden and barely used, making it, apparently, the ‘fourth most tender’ steak cut of beef and richly marbled.

Like most steaks this is best served rare to medium, it can be marinated or served simply topped with chive butter and matched with chips and a green salad.

Denver Steak With Miso Marinade [383.88 KB]