Wagyu cut guide
Denver Steak (Chuck Tail Flap)
Also called chuck tail flap or zabuton, the Denver steak is one of the best-value Wagyu steaks — heavily marbled, tender and full of flavour.
What is a Denver steak?
The Denver steak is cut from the chuck tail flap, the upper part of the shoulder under the blade. It’s a small, well-used muscle that develops beautiful marbling — especially in Wagyu — which is why it’s often compared to scotch fillet at a lower price.
What does it taste like?
Rich and beefy with a tender, slightly open grain. At MBS 6–7 it’s juicy and robust; at MBS 9+ (2GR Full Blood) it becomes buttery and very rich, so smaller portions go a long way.
How to cook Denver steak
Pat dry, salt, and cook over very high heat — about 2–3 minutes per side for a 2cm steak — to 54–57°C for medium-rare. Rest for 5 minutes and slice against the grain. For yakiniku, slice the chilled steak thinly and grill for a few seconds a side.
Buy Wagyu denver steak
Delivered chilled across Sydney. Free delivery on orders over $150.
Cooking Wagyu: the basics
Use high heat
A very hot pan or grill renders the marbling and builds a crust. Wagyu fat means you need little or no oil.
Rest, then slice against the grain
Rest steaks for about half their cooking time, then slice across the grain for tenderness.
Use a thermometer
Rare 50–52°C, medium-rare 54–57°C, medium 60–63°C (core temperature before resting).
Explore more cuts
Compare every Wagyu cut we stock, from premium steaks to slow-cook favourites.