Beef, chuck, under blade center steak, boneless, Denver Cut, separable lean only, trimmed to 0" fat, all grades, raw
Whole food · Beef Products
Photo: Wikipedia
The Denver cut is a boneless steak from the chuck primal, specifically the under blade center. It's known for its rich, beefy flavor and a tender, fine-grained texture when cooked properly, thanks to generous intramuscular marbling. Nutritionally, it's a powerhouse of high-quality protein with a moderate fat content, providing substantial energy without any carbohydrates.
Calorie split: 46% protein · 1% carbs · 53% fat
↓ Full nutrition💚 Why it's loved
People love the Denver cut for its robust, classic beef flavor that's more pronounced than leaner cuts, and its versatility—it shines whether grilled as a steak, sliced for stir-fries, or slow-braised. It's often considered a 'butcher's secret' offering premium taste at a more accessible price point than ribeye or tenderloin.
⚠️ Watch-outs & how to enjoy it better
As a chuck cut, it can be tough if overcooked or not sliced against the grain, making it less forgiving for novice cooks. Its marbling means a higher fat content than very lean cuts, which some dietary approaches limit. To counteract toughness, use a meat mallet, marinate with acidic ingredients like citrus or vinegar, or employ slow, moist cooking methods like braising. For fat management, trim external fat before cooking and pair with fiber-rich vegetables.
Key benefits
- Excellent source of complete protein for muscle maintenance.
- Rich in essential minerals like iron, zinc, and selenium.
- Provides B vitamins, especially B12, for energy metabolism.
- Contains conjugated linoleic acid (CLA), a type of beneficial fatty acid.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The Denver cut was only formally named and popularized in the early 2000s by the beef industry to give a marketable identity to this specific, flavorful muscle from the chuck.
Full nutrition (USDA data · scales with serving)
| Water | 69.2 g |
| Energy | 170 kcal |
| Energy | 709 kj |
| Protein | 19.4 g |
| Total lipid (fat) | 10.0 g |
| Ash | 0.91 g |
| Carbohydrate, by difference | 0.49 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 | 181 mg |
| Potassium, K | 321 mg |
| Sodium, Na | 77.0 mg |
| Zinc, Zn | 7.6 mg |
| Copper, Cu | 0.08 mg |
| Manganese, Mn | 0.01 mg |
| Selenium, Se | 21.7 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.08 mg |
| Riboflavin | 0.20 mg |
| Niacin | 3.3 mg |
| Pantothenic acid | 0.81 mg |
| Vitamin B-6 | 0.41 mg |
| Folate, total | 3.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 3.0 ug |
| Folate, DFE | 3.0 ug |
| Choline, total | 71.8 mg |
| Betaine | 21.3 mg |
| Vitamin B-12 | 3.1 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 2.0 ug |
| Retinol | 2.0 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 7.0 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.14 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 4.0 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 | 4.1 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 | 0.27 g |
| SFA 16:0 | 2.2 g |
| SFA 17:0 | 0.13 g |
| SFA 18:0 | 1.5 g |
| SFA 20:0 | 0.00 g |
| SFA 24:0 | 0.01 g |
| Fatty acids, total monounsaturated | 4.9 g |
| MUFA 14:1 | 0.06 g |
| MUFA 16:1 | 0.31 g |
| MUFA 17:1 | 0.10 g |
| MUFA 18:1 | 4.4 g |
| MUFA 18:1 c | 3.8 g |
| MUFA 18:1-11 t (18:1t n-7) | 0.43 g |
| MUFA 20:1 | 0.01 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.53 g |
| PUFA 18:2 | 0.46 g |
| PUFA 18:2 n-6 c,c | 0.42 g |
| PUFA 18:2 CLAs | 0.04 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 | 0.05 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 | 0.61 g |
| Fatty acids, total trans-monoenoic | 0.61 g |
| TFA 18:1 t | 0.61 g |
| Cholesterol | 69.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.22 g |
| Threonine | 0.88 g |
| Isoleucine | 0.85 g |
| Leucine | 1.6 g |
| Lysine | 1.7 g |
| Methionine | 0.57 g |
| Cystine | 0.21 g |
| Phenylalanine | 0.76 g |
| Tyrosine | 0.69 g |
| Valine | 0.90 g |
| Arginine | 1.3 g |
| Histidine | 0.64 g |
| Alanine | 1.1 g |
| Aspartic acid | 1.8 g |
| Glutamic acid | 3.2 g |
| Glycine | 0.86 g |
| Proline | 0.80 g |
| Serine | 0.76 g |
| Hydroxyproline | 0.10 g |
FAQ
What is the difference between a Denver cut and a chuck eye steak?
They are adjacent muscles from the chuck. The Denver cut (from the under blade) is generally considered to have more consistent marbling and a finer grain, while the chuck eye (from the rib end of the chuck) is often called the 'poor man's ribeye' for its similar flavor profile to a ribeye steak.
How should I cook a Denver cut for the best tenderness?
For a steak preparation, cook it to medium-rare or medium (130-145°F internal temp) and let it rest before slicing thinly against the grain. For maximum tenderness, consider braising or slow-cooking methods that break down connective tissue.
Is this a good cut for making jerky?
Yes, its fine grain and good fat content (when trimmed) make it a suitable candidate for jerky, though leaner cuts like top round are more traditional for longer shelf stability.
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 1.70 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.