The Denver Cut is a real gem for all meat lovers. Its delicately marbled meat is ideal for a short roasting time. No need to stew or cook it for hours.
Delicious fat is found in the various muscle groups of the neck, which is distributed evenly during the cooking process and gives the meat its incredible juiciness. The optimal core temperature for the Denver Cut is around 54°C. At this temperature, the meat is prepared medium rare, perfect for full enjoyment.
Higher cooking temperatures are not recommended, otherwise the meat will quickly become overdone and lose its tenderness. The Denver Cut is not only enjoying increasing popularity in Germany, but also in Austria, where it can be found under the same name. The French refer to it as "Persille", while in the US there are several apt names such as "underblade", "center cut" and "chuck flap edge roast". No matter what you call it, this cut is a real treat.
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