"**Beef, inner portion of the shoulder (Denver steak)**" CPFC per 100 g. Calories, proteins, fats, carbohydrates

Beef, inner portion of the shoulder (Denver steak) — this is a steak from the inner part of the animal's shoulder. This muscle is not involved in movement, so it is softer and more tender than other cuts.

Denver steak has the following characteristics:

• Color: from bright red to reddish-brown.
• Texture: dense and uniform.
• Flavor: a rich beef flavor with a hint of sweetness.
• Aroma: a characteristic beef aroma.

The inner portion of the shoulder is suitable for steaks cooked to different degrees of doneness, including rare. However, note that this steak can be a bit tougher than other cuts. Therefore, it is recommended to cook it at a higher temperature and for a shorter time.

When preparing Denver steak, it is important to let the meat come to room temperature before cooking to ensure even cooking. It can also be marinated beforehand to make it more tender and flavorful.

The inner portion of the shoulder is a versatile steak suitable for various cooking methods. It can be pan-fried, grilled, or roasted in the oven.

Here are some tips for cooking Denver steak:

• For pan frying, preheat the pan over medium heat and add a little vegetable oil. Place the steak in the pan and fry 2–3 minutes on each side to the desired doneness.
• For grilling, preheat the grill to medium heat. Place the steak on the grill and cook 4–5 minutes per side to the desired doneness.
• For oven roasting, preheat the oven to 200 degrees Celsius. Place the steak on a baking sheet and roast for 8–10 minutes to the desired doneness.

The inner shoulder is an excellent choice for those who love a rich beef flavor and tender texture. Denver steak can be prepared in different ways to suit any preference.