Japanese A5 Wagyu Denver Steak Australian that combination becomes something else

that combination becomes something else entirely

The result is a patty that stays juicy at a higher internal temp

This isn't a ribeye

no dilution

Japanese A5 Wagyu Denver Steak Australian that combination becomes something elseThe Denver steak is one of the best kept secrets in the butcher case cut from the serratus ventralis, deep within the chuck's Under Blade, it carries more natural marbling than most steaks on the menu before you ever factor in Wagyu genetics. On a Japanese A5, that marbling hits BMS 11 out of 12: a cut most people have never heard of, wrapped in fat distribution that rivals a ribeye. Here's why it's worth seeking out over the obvious ribeye or strip.