Beef Denver Steak, Chilled, Vacuum-Packed

Beef Denver Steak – Rich Flavour and Excellent Tenderness

Denver Steak from carefully selected Latvian beef – a distinctive shoulder cut offering rich beef flavour, appealing tenderness and excellent versatility for grilling, pan-searing and restaurant dishes.

Denver Steak is prepared from the Serratus Ventralis muscle, located in the under blade section of the beef chuck.

When carefully separated and trimmed, this muscle produces a flavourful and naturally tender steak.

Denver Steak is valued for its combination of tenderness and pronounced beef flavour. Depending on the individual animal and cut, it may also feature visible intramuscular fat, contributing additional richness and juiciness during cooking.

Although Denver comes from the shoulder rather than the traditional loin section, proper preparation makes it an excellent alternative to Ribeye and Striploin.

Precise muscle separation and removal of unwanted connective tissue are essential to producing a high-quality Denver Steak.

Versatile Culinary Uses

Grilled Denver Steak. Excellent for charcoal or gas grilling, creating a delicious crust while retaining a juicy centre.

Pan-Seared Denver. Ideal for a hot cast-iron pan, finished with butter, garlic, thyme or rosemary.

Steak Salads. Cooked Denver can be thinly sliced and served with rocket, seasonal vegetables and a light dressing.

Steak Sandwiches. Its rich flavour and satisfying texture make Denver an excellent choice for premium steak sandwiches and sliced-beef rolls.

Restaurant Dishes. Denver pairs beautifully with chimichurri, peppercorn or mushroom sauce, mashed potatoes, roasted potatoes and grilled vegetables.

Asian-Inspired Dishes. Denver can also be sliced into thin strips for quick stir-frying with vegetables and aromatic sauces.

CEPLĪŠI M.S. – Carefully Selected Latvian Beef

At CEPLĪŠI M.S., we specialise in producing high-quality Latvian beef and work with cattle farmers who share our focus on feeding practices and desirable meat characteristics.

Every beef carcass is individually assessed for muscle development, meat colour and fat cover. We also measure the pH of every carcass as part of our quality control process.

This approach helps us select beef according to the quality standards of CEPLĪŠI M.S.

Wet-Aged for at Least 15 Days

The beef used for our Denver Steak is wet-aged for at least 15 days under controlled conditions. Ageing promotes tenderness and helps develop the meat's natural flavour.

How to Cook Denver Steak

Denver Steak is particularly well suited to quick cooking on a hot grill or in a frying pan.

Pat the steak dry and season with salt and freshly ground black pepper. Place it on a hot grill or frying pan and sear on both sides until a flavourful crust develops.

Adjust cooking time according to the thickness of the steak.

Suggested internal temperatures by preferred doneness:

• Medium Rare: 54–57°C

• Medium: 60–63°C

Measure the temperature in the thickest part of the steak. Allow the meat to rest for approximately 5–7 minutes after cooking.

Important: For the best eating experience, slice Denver Steak against the grain.

Serve with roasted potatoes, chimichurri, peppercorn sauce, grilled vegetables or fresh salads.

Product Information

Cut: Denver Steak – Chuck Under Blade, Serratus Ventralis muscle.

Product type: Beef Denver Steak.

Ageing: Wet Aged, at least 15 days.

Packaging: chilled, vacuum-packed.

Price: calculated according to the actual product weight.

Storage: follow the storage temperature and use-by date indicated on the packaging.

Product origin: European Union

Country of origin: LATVIA

Brand: CEPLĪŠI M.S.