Our Wagyu Denver Steak Is Buttery, Silky & The Taste Is To Die For!
This Wagyu Denver Steak has a fine buttery texture and an extremely wonderful flavor. The Wagyu Meat Denver Steak comes from a large muscle below the Chuck Eye in the beef’s shoulder. It’s extremely tender and similar to the filet meat with a good amount of marbling and extra deep flavor.
Where Does This Wagyu Denver Steak Come From?
Australia is one of the biggest producers of Wagyu Meat in the world using the bloodline originating from Japan, this Wagyu Meat Denver Steak cut comes from the cows that are bred, fed, grown and processed in Australia.
Discover one of the most unique and sought-after types of meat from the other side of the world with this selection of Australian Wagyu Meat.
How Do You Cook Wagyu Denver Steak?
For maximum experience, simply add kosher or sea salt and fresh ground pepper to the Wagyu Denver Steak and then pan sear it in a cast-iron skillet and oven roasted or just grill the Wagyu Denver Steak over direct heat until the internal temperature is 125ºF to 130ºF degrees for medium-rare or 130ºF to 135ºF degrees for medium. (Do Not Over Cook) Let your steak rest for 5 to 10 minutes before cutting it.
Grass fed, grain finished, no added hormones.
Beef Marbling Score: (6/7)