Denver Steaks: RWA Grass Fed

RWA Grass-Fed Denver Steak | 2 x 8–10oz steaks | Antibiotic-Free Canadian Angus | Aged 21 Days | Beretta Farms The most underrated steak in the Beretta range. We like to say it's our best kept secret. The Denver steak is cut from the centre of the chuck underblade — the fourth most tender muscle on the animal, behind only the tenderloin, flat iron, and top blade. Rich marbling, intense beef flavour, and a tenderness that outperforms cuts three times the price. From 100% Canadian Angus raised without antibiotics, hormones, or steroids, aged 21 days. Each steak is 8–10oz. Ships frozen. Why You Haven't Heard of It The Denver steak is a relatively recent butchery innovation — it requires precise knife work to extract cleanly from the chuck underblade, which is why most processors bypass it entirely and grind the muscle into ground beef instead. The result is a cut with the marbling and flavour of a chuck (which is where the most intensely beefy cuts on the animal come from) combined with a natural tenderness that chuck cuts rarely offer. It's the steak that butchers eat and rarely advertise. At $37.49 for two substantial steaks, it's also among the best-value cuts in the Beretta beef range. How to Cook Denver Steaks The Denver steak's marbling and tenderness make it forgiving across cooking methods — but high direct heat is where it performs best, producing a deeply caramelised crust while the centre stays juicy and medium-rare. Grill or cast iron (recommended): Pat dry. Season generously with kosher salt and cracked pepper. Bring to room temperature. High direct heat — preheat the grill or cast iron until smoking. Sear 3–4 minutes per side to 130–135°F (54–57°C) for medium-rare. Rest 5 minutes minimum before slicing. Reverse sear (for thicker cuts): Preheat oven to 250°F (120°C). Cook on a rack to 120°F (49°C) internal — approximately 30–40 minutes. Rest 10 minutes. Finish with a 60–90 second sear per side in a screaming-hot cast iron. Slice against the grain — the Denver has a visible grain that runs diagonally across the steak. Cutting perpendicular to it produces tender, clean slices. Cutting with it produces a chewier result. Target temperatures: Doneness Internal Temp Rare 120–125°F / 49–52°C Medium Rare 130–135°F / 54–57°C Medium 140–145°F / 60–63°C Product Details: 2 x 8–10oz steaks per pack 100% Canadian Angus Beef — RWA Grass-Fed, Grain-Finished Raised without antibiotics, hormones, or steroids Aged 21 days | Ships frozen | Delivered across Canada Our RWA Grass-Fed Beef Standards: Raised without antibiotics, hormones, or steroids 100% Canadian Angus — born, raised, and finished in Canada Raised on grass, finished on grain | No GMOs in feed Traceable back to the farm of origin Humanely raised Sustainable program from conception to consumption Beretta's Grass Fed Beef Denver Steaks are delivered to Toronto, Mississauga, Scarborough, Ajax, Whitby, Oshawa, Pickering, Vaughan, Nobleton, King City, Tottenham, Schomberg, Aurora, Newmarket, Richmond Hill, Markham, Caledon, Bolton, Brampton, Bradford West Gwillimbury, East Gwillimbury, Oakville, Milton, Burlington & Hamilton.