The Denver Steak was “discovered” only a few years ago by the same group that invented the Flat Iron.  The properties of the Denver steak justify the extra effort involved in extracting the cut from the chuck roll.  “The Denver cut comes from the most heavily marbled muscle in the entire body,” says Dale Woerner, professor at Colorado State University’s Center for Meat. “That makes it immensely rich and intense in terms of flavor. Flavor-wise, it’s just untouchable.”    26,000 / kg