Underblade steak · Zabuton — from the Chuck primal.
Cut from the serratus ventralis under the shoulder blade, the Denver is one of the best-marbled muscles in the chuck. Rich, juicy, and increasingly popular as a steakhouse alternative cut — in Japanese butchery the same muscle is prized as zabuton for yakiniku.
What It's Called
United States: Denver steak, Denver cut, Underblade steak
Australia: Underblade, Oyster blade (adjacent)
United Kingdom: Underblade steak
How to Cook It
Grill: Medium-high, medium-rare to medium for best texture.
Pan-sear: Hard sear, rest well; the marbling carries it.
Thin-slice / yakiniku: Sliced thin across the grain for grilling tableside.
Denver works hard on menus that want steakhouse quality without steakhouse plate cost. Available portioned or as whole underblades for in-house cutting — specify Choice, Prime, or Wagyu.