The Denver Steak is one of the most heavily marbled cuts we produce. It comes from a small muscle within the chuck and is carefully separated rather than being left in a roast or ground into beef. The marbling in these steaks is unusually pronounced for grass-fed beef—closer in appearance to what many people associate with Wagyu than to an ordinary chuck steak. This is not Wagyu beef. It is 100% grass-fed and grass-finished beef raised by Tyner Pond Farm in central Indiana. The comparison is simply a way to describe the visible marbling and the character of the steak. Because only a limited amount comes from each animal, we treat the Denver as a premium steak rather than an everyday chuck cut. We offer it in five portion sizes, from approximately 3 ounces to 11 ounces. This allows customers to choose a smaller protein portion or a more substantial steak without paying for more than they intend to eat. For people using GLP-1 medications, the smaller options provide meaningful protein in a modest amount of food. The larger options work well for customers who want the same heavily marbled cut in a more traditional steak portion. Nothing is injected, marinated or added. There are no seed oils, sauces or fillers. It is simply beef from a known place and a known herd. Choose your portion 3–4.5 oz Estimated protein: approximately 17–25 grams One steak per package Price: $9.99 A modest portion for a reduced appetite or smaller meal 5–6 oz Estimated protein: approximately 27–33 grams One steak per package Price: $13.99 A practical individual portion with substantial protein 6.5–8 oz Estimated protein: approximately 36–44 grams One steak per package Price: $17.99 A traditional individual steak portion 8–9.5 oz Estimated protein: approximately 44–52 grams One steak per package Price: $21.99 A larger portion of this limited premium cut 9.5–11 oz Estimated protein: approximately 52–60 grams One steak per package Price: $25.99 Our largest Denver Steak portion Product details Heavily marbled premium steak Five portion sizes available One steak per package 100% grass-fed and grass-finished beef No grain No antibiotics No added hormones No seed oils No marinades or added ingredients Raised by Tyner Pond Farm in central Indiana Vacuum-sealed and delivered frozen Ingredients: beef How to cook a premium Denver Steak Thaw the steak completely in the refrigerator. Remove it from the package, pat it very dry and season it with salt. Heat a cast-iron skillet over medium-high heat. This steak has enough natural marbling that little or no added fat should be necessary. Place the steak in the hot pan and sear it without moving it. For a smaller portion, begin with approximately 60 seconds per side. Turn it onto any thicker edges briefly to brown them as well. After the first sear, lower the heat slightly and turn the steak every 20 to 30 seconds until it reaches the desired temperature. Cooking time will depend more on the steak’s thickness than its weight. For the best balance of tenderness and softened marbling, we recommend: Remove from the pan at approximately 125–130°F Rest for 3–5 minutes Final temperature should be approximately 130–135°F, or medium-rare Do not cook the smallest portions by time alone. An instant-read thermometer is the best way to protect a steak of this size and value. After resting, slice the Denver Steak thinly across the grain. Salt at the table if needed. It does not require a marinade or heavy sauce. A note about doneness We do not recommend blue-rare for this cut. The center may remain cool, and the marbling will not have enough time to soften. Medium-rare allows the fat within the steak to warm while keeping the beef tender. For customers following USDA food-safety guidance, whole beef steaks should reach 145°F and rest for at least three minutes. For the 3–4.5 oz portion specifically Small portion cooking note: This steak may need only a few minutes in the pan. Begin checking the internal temperature immediately after the first sear. The purpose of the small portion is not to cook it hard or fast, but to enjoy a modest amount of a particularly rich cut. I would also suggest removing the butter, garlic and herbs from the primary method. A steak with this much marbling should first be cooked and tasted plainly. Butter can be added during the final 20 seconds, but it is not necessary.
