Japanese A5 Wagyu Denver Steak
The Denver steak is one of the best-kept secrets in the butcher case — cut from the serratus ventralis muscle deep within the chuck's Under Blade, it carries more natural marbling than most steaks on the menu, even before you factor in A5 Wagyu genetics. On a Japanese A5, that marbling hits BMS 11 out of 12, which puts this 8oz steak in rare territory: a cut most people have never heard of, wrapped in fat distribution that rivals a ribeye.
This specific steak comes from the Shichiri-designated Hidagyu lineage — a classification so selective that only 120 of the 6,000 Hidagyu cattle raised each year qualify. Every steak ships with a Certificate of Authenticity bearing the individual cow's nose print, because at this level, provenance isn't a marketing line — it's a verifiable fact.
Original: $80.49
-65%$80.49
$28.17
Description
The Denver steak is one of the best-kept secrets in the butcher case — cut from the serratus ventralis muscle deep within the chuck's Under Blade, it carries more natural marbling than most steaks on the menu, even before you factor in A5 Wagyu genetics. On a Japanese A5, that marbling hits BMS 11 out of 12, which puts this 8oz steak in rare territory: a cut most people have never heard of, wrapped in fat distribution that rivals a ribeye.
This specific steak comes from the Shichiri-designated Hidagyu lineage — a classification so selective that only 120 of the 6,000 Hidagyu cattle raised each year qualify. Every steak ships with a Certificate of Authenticity bearing the individual cow's nose print, because at this level, provenance isn't a marketing line — it's a verifiable fact.
