Denver Steak | BMS7+ Wagyu Short_Rib This marbling is the key

This marbling is the key to the steak's buttery texture and rich

and prevents proper caramelization

According to the National Cattlemen's Beef Association

Dry-aging beef makes the meat even more tender and adds a distinct roasted

the skirt steak is probably the most flavorful cut of beef in a steer

Denver Steak | BMS7+ Wagyu Short_Rib This marbling is the keyThe Denver Steak is a relatively new cut of beef. It was born in 2009 as a result of a research project called "the Beef Checkoff." The project was led by meat science professors at the University of Florida and the University of Nebraska. The goal of the program was to identify and promote new and potentially more affordable cuts of meat and they were VERY successful at it. How successful? Well, lets just say the Denver steak is the fourth most