This Is The Best Budget Steak You Have NEVER Heard Of
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- Опубліковано 5 сер 2023
- UPDATE 2024: Butcher Wizard Knife Collection is now available. We have a 10” breaking knife and a 6” boning knife.
Check it out at butcherwizardshop.com
This is the same style of the knife I used in this video. Over the past 6 months, I have worked hard to make my own collection of knives that everyone who takes on these big butchery projects must have in order to be successful.
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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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Equipment Used In the Video
10” Breaking Knife: www.amazon.com/dp/B0019WUKK8/r...
*****NOTE*****The knife I used in the video isn’t available on Amazon right now. I have posted a replacement link that is the same knife but has a wood handle.
Tumbler Knife Sharpening System
Click Here to Purchase a Tumbler glnk.io/qz7j4/bach
I am part of the Amazon Associates program. When you click the link you will be redirected to Amazon or another affiliate website. If you decide to purchase I will receive a small commission. This is at no extra cost to you.
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Watch this video NEXT:
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Love the steak hacks! Perfect for us working class carnivores 😀
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 UA-cam, 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…”
@@davejay6855 interesting
@@davejay6855 Difference is, cows are a lot more sustainable than lobsters.
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.
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!
Love this channel. My grandfather and father were both butchers. Interested in potentially following their footsteps and this channel helps a ton.
Thank you for showing us how to execute these cuts. I am very appreciative of the shared knowledge.
RIP Sierra Strip
Hi butcher Wizard, I remember when you released your first video. Congrats on 100k! well deserved keep up the great content
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.
So, basically velveting?
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.
Mouth watering,😋😋 thanks for sharing! ❤
I’m really learning a lot. Thanks.
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"!
never heard of this Denver steak, but it looks great!!!
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!
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.
Beautiful.
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.
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.
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!
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.
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.
Was going to say the same!
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."
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.
Cool. I have so much to learn.
You're the first person ive seen do that with butter at the end besides myself. Definitley going to get one of these steaks
What temp did you set the Traeger?
*Butcher Wizard* New Sub, enjoying your content. GOD Bless.
Some compound butter with those Denver steak slices would be great.
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.
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.
Thanks sir
What kind of oil do you squirt on the grill?
Yum!
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
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
@@bradfarrahgerwing154 😊 thanks
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.
Is that a Victorinox butchers knife? If so, did you reprofile the blade for that sharpening system?
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
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.
@@MichaelTheophilus906invaded 😂😂
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.
Nice
Welp its final... I'm moving back to northern Michigan.. I miss all the meat markets , lakes and butcher buddies.
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.
Have you tried to Sous Vide this cut?
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.
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.
Whe have the exact same BBQ setup!
i get these at the store, perfect small steak for breakfast steak and eggs
What about the Sierra Steak?
Is that steak a 15 or 20 degree blade?
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.
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!!
That Traeger sounded like it was a little hot
They really are very good. Called boneless short ribs in some places. He might say that. I haven't watched the whole video yet
I see the dog out the back door. He wants to be the taste tester.
Can you get flatirons, chuckeyes, and denvers out fo the same roll, or are they different cuts of the same muscles?
Chuckeyes and Denver come from the roll. Flatiron comes from the blade.
The "Reverse Sear" method, also known as the "I Forgot To Sear It First" method!
whats the entire piece that he started with called?
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?
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.
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.
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
@@mixedmediaartgirl300 air fryer made of plastic so get a metal basket
I got the air fryer lid that I put on my instant pot. So everything inside is metal.
Air fryer is great but I'd never cook a steak on there. I prefer using the air fryer for chicken and pork.
@@TheFunkoPopLegend 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.
Soothing voiceover.
Is a Denver steak same as a Flat Iron Steak? If not where does a flat iron steak come from?
Flat iron?
Thanks for the video. We Carnivores don't use oi though. Seed oils are really unhealthy. We only use animal fats.
They’re $40/lb at my local butcher in McKinney, TX 😅
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
So like, can you ground up all parts of the beef? I am pretty much a burgers only guy
Only if you’re a serial killer
You can definitely grind up the whole Chuck. If you like ground beef try to keep to the less expensive cuts.
@@ButcherWizard Ty sir.
Bro this cut has been at Food Lion for years
I bet a 15 minute salt cure would make these extra special.
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.
This is like the chuck-eye. Super underrated, and I hope for My wallet they stay that way.
I think a Denver is notably tougher than the chuck-eye, but they are both underrated
Can you ask a butcher to cut a Denver steak?
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.
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.
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 UA-cam, 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…”
You can hammer the whole thing into steaks.
I would have to skip the oil drenching part due to the unhealthy effects of seed oils.
honestly looks tough as fuck and you cant beat peaces of fat between meat of rib eye for me.
for me a denver steak is 20 dollars a pound at the cheapest clean supermarket butcher in my country.
Mouth watering meat.
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
Hilariously, "Bidenomics" has actually lowered the cost of meat.
@@RextheRebel meat prices are up 30% or so at all the stores here compared to a few years ago
This video really reminds me of a girl I dated back in the day! 😮
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.
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.
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!
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
Denver steaks are as much as ribeye near me :(
Yeah just buy an entire chuck for 3 steaks 🤣
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
ua-cam.com/video/SZDzJvncDkQ/v-deo.html
Hate butter on any of my steaks.
Hey Butcher, I'm a video editor who loves food and UA-cam. 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.
best hack is to rub a budget steak with bacon fat
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.
Bruh wtf? I see a giant piece of meat on your counter and I’m supposed to believe that whole thing spose to be less than $3.
I prefer my steak to taste like beef, not something you have to cover it in to give it flavor
I am a professional video editor and I want to edit videos for you. I recently edited videos for Franklin Miano, Devaniel Adams, Ty.farrago, Brandon Monzyk, square one media. and I want to expand my connection. thank you
three dollar bloody as hell stake, you are gonna get so many worms
What cut did you start with? This is great but.... unless you already know this video is useless
Uhh i though it was in a clod....
The flat iron is in the clod. I am going to that video at some point. Thanks for watching.
Oh, it’s one of those “you actually have to spend a lot more, BUT WHEN YOU DO THE MATH” head ass, yeah, I know if I buy 3 I’ll save money on the 4th free one…. But I can save more if I just buy 1… except I can’t even afford 1 so 🤷♂️
By me i can get chuck underblade steaks and they're my go to steak.. but can people please stop making vids about chuck steaks!!! Beef flap used to be way cheaper a few years ago but people had to push it in vids lmao..
LOL that's rare not medium rare.
Or jus buy a quality cut of meat!