I picked up something labeled Petite Denver Roast the other day based on quick reading about the Denver cut steak. But I really have no idea how to cook this or what to treat it like. Anybody have actual experience?
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I've never heard the term Denver roast before. Did they say what part of the carcass it came from? -
Breadhead - there's a lot of information out there on the Denver steak, also known as an underblade steak. It's one of those new steaks "discovered" over the last 2 decades. The steaks come from within the chuck but are somewhat different in that they can be grilled and don't need to be slow-cooked for half a day. It was ranked 4th out of 39 cuts for tenderness after tenderloin, flat iron and ribeye cap in a study done by the U's of Nebraska and Florida. And it's supposed to be incredibly flavorful. http://www.westword.com/restaurants/...e-beef-7367648
The article also describes the processing: "From the 24.75-pound chuck roll, he had set aside the ten-pound chuck shoulder clod  about half the roll and home to several well-known steaks. Then he broke down the chuck eye roll and the underblade, until he was left with 10.25 pounds of trim  which he says will go into the lab’s ground beef  and 4.5 pounds of finished, grill-ready product, including two Delmonico-style steaks, a couple of chuck eye roasts, and eight glorious, inch-thick Denvers."
None of that really helps me figure out what to do with this roast, except to try to break it down further for grilling. But with temps in single digits tomorrow, that ain't gonna happen :-)Comment
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