Beef, chuck, under blade center steak, boneless, Denver Cut, separable lean and fat, trimmed to 0" fat, all grades, cooked, grilled
Whole food · Beef Products
The Denver cut is a tender, well-marbled steak from the chuck under blade, prized for its rich beefy flavor and juicy texture when grilled. With 26.18g of protein per 100g, it's a powerhouse of muscle-building nutrition, while its 13.54g of fat delivers satisfying richness. This boneless cut offers a perfect balance of tenderness and flavor, making it a favorite among steak enthusiasts.
Calorie split: 46% protein · 0% carbs · 54% fat
↓ Full nutrition💚 Why it's loved
People love the Denver cut for its exceptional marbling that creates a buttery, melt-in-your-mouth texture when grilled. Its deep, beefy flavor makes it versatile for everything from simple grilled steaks to hearty sandwiches and tacos.
⚠️ Watch-outs & how to enjoy it better
The relatively high fat content (13.54g per 100g) may concern those monitoring saturated fat intake, and it's calorie-dense at 227 kcal per 100g. To counteract this, consider pairing with fiber-rich vegetables like broccoli or asparagus, and practice portion control by sticking to 4-6 oz servings. For those sensitive to red meat, ensure proper cooking to avoid any digestive discomfort.
Key benefits
- High-quality complete protein for muscle maintenance
- Rich in iron and B12 for energy and red blood cell health
- Contains zinc for immune function
- Provides conjugated linoleic acid (CLA) from grass-fed sources
- Good source of selenium for antioxidant protection
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The Denver cut was only officially named and popularized in the early 2000s by the Colorado Beef Council, despite the cut being enjoyed for decades before under various regional names.
Full nutrition (USDA data · scales with serving)
| Water | 59.1 g |
| Energy | 227 kcal |
| Energy | 952 kj |
| Protein | 26.2 g |
| Total lipid (fat) | 13.5 g |
| Ash | 0.99 g |
| Carbohydrate, by difference | 0.21 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.00 g |
| Calcium, Ca | 13.0 mg |
| Iron, Fe | 3.3 mg |
| Magnesium, Mg | 23.0 mg |
| Phosphorus, P | 202 mg |
| Potassium, K | 310 mg |
| Sodium, Na | 73.0 mg |
| Zinc, Zn | 9.8 mg |
| Copper, Cu | 0.11 mg |
| Manganese, Mn | 0.02 mg |
| Selenium, Se | 29.9 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.09 mg |
| Riboflavin | 0.24 mg |
| Niacin | 3.6 mg |
| Pantothenic acid | 0.91 mg |
| Vitamin B-6 | 0.41 mg |
| Folate, total | 6.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 6.0 ug |
| Folate, DFE | 6.0 ug |
| Choline, total | 90.0 mg |
| Betaine | 20.6 mg |
| Vitamin B-12 | 3.7 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 7.0 ug |
| Retinol | 7.0 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 23.0 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.08 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 5.0 iu |
| Vitamin D (D2 + D3) | 0.10 ug |
| Vitamin D3 (cholecalciferol) | 0.10 ug |
| Vitamin K (phylloquinone) | 1.6 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 5.7 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.00 g |
| SFA 14:0 | 0.38 g |
| SFA 16:0 | 3.1 g |
| SFA 17:0 | 0.18 g |
| SFA 18:0 | 2.0 g |
| SFA 20:0 | 0.01 g |
| SFA 24:0 | 0.01 g |
| Fatty acids, total monounsaturated | 6.8 g |
| MUFA 14:1 | 0.07 g |
| MUFA 16:1 | 0.45 g |
| MUFA 16:1 c | 0.45 g |
| MUFA 17:1 | 0.13 g |
| MUFA 18:1 | 6.1 g |
| MUFA 18:1 c | 5.3 g |
| MUFA 18:1-11 t (18:1t n-7) | 0.56 g |
| MUFA 20:1 | 0.03 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.79 g |
| PUFA 18:2 | 0.67 g |
| PUFA 18:2 n-6 c,c | 0.61 g |
| PUFA 18:2 CLAs | 0.06 g |
| PUFA 18:3 | 0.03 g |
| PUFA 18:3 n-3 c,c,c (ALA) | 0.03 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:2 n-6 c,c | 0.00 g |
| PUFA 20:4 | 0.09 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Fatty acids, total trans | 0.87 g |
| Fatty acids, total trans-monoenoic | 0.87 g |
| TFA 18:1 t | 0.87 g |
| Cholesterol | 93.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.29 g |
| Threonine | 1.2 g |
| Isoleucine | 1.1 g |
| Leucine | 2.1 g |
| Lysine | 2.3 g |
| Methionine | 0.74 g |
| Cystine | 0.28 g |
| Phenylalanine | 1.00 g |
| Tyrosine | 0.90 g |
| Valine | 1.2 g |
| Arginine | 1.7 g |
| Histidine | 0.85 g |
| Alanine | 1.5 g |
| Aspartic acid | 2.3 g |
| Glutamic acid | 4.1 g |
| Glycine | 1.2 g |
| Proline | 1.1 g |
| Serine | 1.0 g |
| Hydroxyproline | 0.18 g |
FAQ
What is the best way to cook a Denver cut steak?
Grilling or pan-searing at high heat is ideal to develop a flavorful crust while keeping the interior juicy. Let it rest for 5 minutes after cooking to allow juices to redistribute.
Is the Denver cut the same as the chuck eye steak?
No, while both come from the chuck, the Denver cut is from the under blade center and is generally more tender and marbled than the chuck eye steak.
How does the Denver cut compare nutritionally to other steak cuts?
It has a moderate fat content (13.54g per 100g) compared to leaner cuts like sirloin, but offers more flavor and tenderness. It's higher in protein than many other cuts.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 2.27 kcal/g · 46% calories from protein · 0.0 g fiber · 0.0 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 0.24 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.