Wagyu Denver Steak
The cut butchers keep.
About this cut
Cut from the chuck, under the blade. Denver is one of the most marbled cuts on the animal and almost nobody outside a butcher shop orders it. On a Wagyu carcass it is exceptional.
How it works
- Frozen and vacuum-sealed for freshness.
- Farm pickup by appointment only in Norwich, or local delivery in Norwich and area.
Cooking tips
- 1Pat dry and season simply with salt and pepper.
- 2Pan-sear or grill, turning to brown both sides. Check the centre with a thermometer.
- 3Rest for 5–10 minutes. Find the direction of the grain, then slice thinly across it.
Health Canada recommends at least 63°C / 145°F for beef steaks and roasts (medium-rare), 71°C / 160°F for medium, or 77°C / 170°F for well-done. Mechanically tenderized beef needs at least 63°C; turn steaks at least twice. Follow any higher temperature on the package.
Portion guidance
Allow 150–200 g of raw boneless Wagyu per adult with sides.
Cut into thin strips for sharing; keep track of the grain before cooking.
Serving estimates are a guide, not a guaranteed pack weight or yield. Allow for appetites, sides and cooking loss.
Storage instructions
- Keep frozen at −18°C / 0°F or colder. Follow the package’s storage directions and dates.
- Thaw on a tray in the refrigerator at 4°C / 40°F or colder, never on the counter. Larger roasts may need several days. Keep raw juices away from other food.
- Once thawed in the fridge, cook within 2–4 days. For best freezer quality, use steaks and roasts within 10–12 months; continuously frozen beef remains safe longer, but quality declines.
- Refrigerate leftovers within 2 hours in shallow containers, use within 2–3 days, and reheat to 74°C / 165°F.
Food safety guidance: Health Canada cooking temperatures · Storage · Leftovers