🥕🍓🥒 Spring orders placed today are available the week of March 8th. 🥕🍓🥒
This lesser-known cut has increasingly become a favorite amongst butchers and steak lovers alike for its marbling, flavor and versatility. Tucked away deep inside the chuck (shoulder) of a steer, this section of the shoulder is hard to find because it requires separation from the tough connective tissue surrounding it. While the surrounding meat requires long braises, the Denver cut is well-marbled and tender. Some say it rivals a ribeye!
They are perfect for immersing in a marinade and then throwing on the grill over medium-high heat. They also cool well when pan-seared in a skillet. To promote tenderness when serving, cut against the grain.
All natural, grain-fed, grass-finished, grass-fed — if you think you know your beef, think again. Buzzwords like “grass-fed” and “natural beef” make us think we’re getting the best quality meat, but there are many loopholes in these grocery store labels. Did you know that the only requirement for “natural beef” is that no artificial ingredients are used? That means antibiotics, hormones, and GMO feed are all fair game.
Your choice of beef helps fight climate change. No, really. Local Roots beef is pasture raised: cattle graze on open land, spreading manure as they roam, which increases fertility of the soil, causing more plant growth. As a result, plants have longer roots that give them the ability to store larger amounts of CO2 that they pull from the atmosphere. This carbon is kept safely in the soil carbon pool underground. Is all this science making anyone else hungry?
Local Roots meat is handled with care and you can taste it. There are no preservatives, nitrates or funky chemicals. It's super fresh.
Jenn de la Vega
Chef & Cookbook Author