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    Serenity Valley Farms

    Denver Steak (Flat iron)

    Denver Steak (Flat iron)

    $17.99 USD
    $17.99 USD
    Sale Sold out
    Shipping calculated at checkout.
    $99+Free shipping in KY · TN · IN · OH · WV · IL · MOEvery state has a threshold — find yours→
    Pasture-Raised Beef · 21-Day Dry-Aged
    Cut from the shoulder. Eats like it came off the loin.
    A well-marbled steak from the under-blade, deep in the chuck — one of the last parts of the animal to be given a name of its own.
    21
    Days dry-aged
    130°F
    Medium-rare
    4th
    Most tender cut
    Marbling where nobody looks for it
    The chuck
    is treated as roast and grinding beef, start to finish. It is the hardest-working part of the animal, so the assumption is that everything in it is tough.
    Here
    the under-blade sits protected beneath the shoulder blade and does far less work than what surrounds it.
    That shelter is why it carries marbling closer to a ribeye than to a chuck roast, and why tenderness testing puts it near the top of the whole carcass. It is a newer cut — it did not exist by this name twenty years ago — and it is still priced like the chuck it came from rather than the loin it eats like.
    From the farm
    Cuts like this are the argument for buying from a butcher rather than a shelf. Nobody grinds a Denver on purpose once they have tasted one.
    How to cook it
    01
    Salt it and let it sit. Twenty or thirty minutes at room temperature with salt on both sides. Pat it dry before it hits the heat.
    02
    Hot and fast, cast iron if you have it. A hard sear on both sides. This steak has enough fat to baste itself, so it browns readily.
    03
    130°F for medium-rare. Times depend on thickness and are only an estimate — use a thermometer. There is enough marbling here that medium is survivable, but medium-rare is better.
    04
    Rest, then slice across the grain. Five to ten minutes, then cut across the fibres. On a well-marbled steak the rest is what keeps the juice in the meat instead of on the board.
    What you’re getting
    One Denver steak — cut from the chuck under-blade
    Dry-aged twenty-one days — three weeks of enzyme work before it was ever cut
    Pasture-raised — no antibiotics, no added hormones
    Raised in Monticello, Kentucky — USDA inspected · EST. 48210
    Who vouches for us
    Homegrown By Heroes
    Homegrown By Heroes
    Farmer veteran certified
    Weston A. Price Foundation
    Weston A. Price
    Wise Traditions listed
    Kentucky Proud
    Kentucky Proud
    KY Dept. of Agriculture
    Appalachia Proud
    Appalachia Proud
    Mountains to Market
    USDA inspected · Processed at USDA-inspected facilities in Science Hill, Kentucky and Walling, Tennessee

    Shipping & delivery

    Everything we send is perishable, so nothing spends more than two days in transit. Your order is vacuum-sealed, packed in an insulated liner with reusable ice packs, and ships Mondays and Tuesdays so it never sits over a weekend.

    Shipping is priced by region and free above a threshold that depends on your state. Your exact rate is calculated at checkout.

    Look up shipping for your state

    We ship to the 48 contiguous states. Not currently to AK or HI.

    Our guarantee

    If you're not satisfied, we replace it or refund it — your choice, and you never send anything back. If an order arrives thawed, damaged, or wrong, email us a photo within 24 hours.

    Read the full guarantee

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    • The Best Tasting Meat

      ⭐ ⭐ ⭐ ⭐ ⭐

      "The best tasting beef, pork, and chicken products in Kentucky!
      So much better than store bought."
      — William L., Google Review

    • Awesome!!!

      ⭐ ⭐ ⭐ ⭐ ⭐

      "Awesome place to get meats & eggs — really good quality meats.
      Bob & Colleen have the best stuff around. Highly recommend!"
      — Don, Google Review

    • Beautiful!

      ⭐ ⭐ ⭐ ⭐ ⭐
      "The meat is beautiful, absolutely love it — I'll be ordering again soon."
      — Brandi H., Google Review