Beef, chuck, under blade center steak, boneless, Denver Cut, separable lean and fat, trimmed to 0" fat, choice, raw
Whole food · Beef Products
Photo: Wikipedia
The Denver cut is a tender, well-marbled steak from the chuck section, prized for its rich, beefy flavor and a texture that balances buttery softness with a satisfying chew. As a lean and fat trimmed choice cut, it delivers a robust protein punch with a moderate calorie count, making it a flavorful centerpiece for a hearty meal.
Calorie split: 40% protein · 1% carbs · 59% fat
↓ Full nutrition💚 Why it's loved
People adore the Denver cut for its exceptional marbling, which melts during cooking to create a juicy, deeply savory bite that’s both tender and flavorful. Its versatility shines whether grilled to a perfect medium-rare or slow-braised until fork-tender, making it a favorite for both quick weeknight steaks and special occasion feasts.
⚠️ Watch-outs & how to enjoy it better
The marbling that gives it flavor also means it's higher in saturated fat than leaner cuts, which may be a consideration for some diets. To balance this, pair it with fiber-rich vegetables or legumes, and practice portion control by using the trimmed fat for cooking other dishes rather than consuming it all.
Key benefits
- Excellent source of high-quality protein for muscle maintenance.
- Provides essential minerals like zinc and iron.
- Rich in B vitamins, particularly B12 for energy metabolism.
- Contains conjugated linoleic acid (CLA), a naturally occurring fatty acid.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The Denver cut was popularized in the early 2000s by the beef industry as a 'new' steak from the underutilized chuck, marketing it as a flavorful and affordable alternative to premium cuts like ribeye.
Full nutrition (USDA data · scales with serving)
| Water | 67.3 g |
| Energy | 189 kcal |
| Energy | 792 kj |
| Protein | 18.9 g |
| Total lipid (fat) | 12.4 g |
| Ash | 0.90 g |
| Carbohydrate, by difference | 0.53 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.00 g |
| Calcium, Ca | 11.0 mg |
| Iron, Fe | 2.4 mg |
| Magnesium, Mg | 20.0 mg |
| Phosphorus, P | 177 mg |
| Potassium, K | 312 mg |
| Sodium, Na | 75.0 mg |
| Zinc, Zn | 7.3 mg |
| Copper, Cu | 0.07 mg |
| Manganese, Mn | 0.01 mg |
| Selenium, Se | 21.5 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.08 mg |
| Riboflavin | 0.20 mg |
| Niacin | 3.3 mg |
| Pantothenic acid | 0.85 mg |
| Vitamin B-6 | 0.40 mg |
| Folate, total | 3.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 3.0 ug |
| Folate, DFE | 3.0 ug |
| Choline, total | 69.3 mg |
| Betaine | 18.6 mg |
| Vitamin B-12 | 2.9 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 4.0 ug |
| Retinol | 4.0 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 13.0 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.15 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) | 1.5 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 5.1 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 | 0.34 g |
| SFA 16:0 | 2.8 g |
| SFA 17:0 | 0.16 g |
| SFA 18:0 | 1.9 g |
| SFA 20:0 | 0.00 g |
| SFA 24:0 | 0.01 g |
| Fatty acids, total monounsaturated | 6.0 g |
| MUFA 14:1 | 0.07 g |
| MUFA 16:1 | 0.39 g |
| MUFA 16:1 c | 0.39 g |
| MUFA 17:1 | 0.12 g |
| MUFA 18:1 | 5.4 g |
| MUFA 18:1 c | 4.7 g |
| MUFA 18:1-11 t (18:1t n-7) | 0.47 g |
| MUFA 20:1 | 0.02 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.62 g |
| PUFA 18:2 | 0.54 g |
| PUFA 18:2 n-6 c,c | 0.49 g |
| PUFA 18:2 CLAs | 0.05 g |
| PUFA 18:3 | 0.02 g |
| PUFA 18:3 n-3 c,c,c (ALA) | 0.02 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:2 n-6 c,c | 0.00 g |
| PUFA 20:4 | 0.06 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 | 0.77 g |
| Fatty acids, total trans-monoenoic | 0.77 g |
| TFA 18:1 t | 0.77 g |
| Cholesterol | 70.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.21 g |
| Threonine | 0.83 g |
| Isoleucine | 0.80 g |
| Leucine | 1.5 g |
| Lysine | 1.6 g |
| Methionine | 0.54 g |
| Cystine | 0.20 g |
| Phenylalanine | 0.72 g |
| Tyrosine | 0.65 g |
| Valine | 0.85 g |
| Arginine | 1.2 g |
| Histidine | 0.61 g |
| Alanine | 1.1 g |
| Aspartic acid | 1.7 g |
| Glutamic acid | 3.0 g |
| Glycine | 0.86 g |
| Proline | 0.78 g |
| Serine | 0.72 g |
| Hydroxyproline | 0.13 g |
FAQ
What is the best way to cook a Denver cut steak?
For the best results, cook it quickly over high heat—grilling, pan-searing, or broiling—to a medium-rare or medium doneness. This method renders the fat beautifully while keeping the interior juicy and tender. Always let it rest for 5-10 minutes after cooking.
Is the Denver cut the same as chuck eye steak?
They are related but not identical. Both come from the chuck shoulder, but the Denver cut (from the serratus ventralis muscle) is typically more marbled and tender than the chuck eye, which is adjacent to the ribeye.
Why is it called a 'Denver cut'?
The name is a marketing invention. It was coined in the early 2000s by beef industry leaders in Denver, Colorado, to give this specific, flavorful cut from the chuck a catchy, marketable name.
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 1.89 kcal/g · 40% 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.