King River - Australian - Wagyu Denver Steak. MB4/5 Grain-Fed 200 Days.

King River Wagyu Denver Steak MB 4/5 | 200-Day Grain-Fed Australian Beef
Experience one of the best-kept secrets of the butchery world. The Denver Steak, cut from the fourth-largest muscle in the chuck, is prized for its exceptional tenderness and deep, savory flavor. When it carries the King River name, you are getting Australian Wagyu at its finest.

🥩 Why Buy King River Denver MB 4/5?
King River represents a legacy of Australian cattle farming, delivering a consistent, world-class Wagyu experience. This Denver cut is specifically selected for those who want the richness of Wagyu without the heavy price tag of a Ribeye.

Superior Marbling (MB 4/5): At a 4/5 marble score, you get beautiful intramuscular fat that melts during cooking, self-basting the meat from the inside out.

200-Day Grain-Fed: This extended feeding program ensures a silky texture and a distinctively sweet, nutty finish.

The Denver Secret: Because it comes from a muscle that doesn't do much work, it is incredibly tender—ranking as the fourth most tender cut on the entire steer.

Exceptional Value: Premium Wagyu marbling at 985.- per kg offers an unbeatable price-to-quality ratio for home chefs and BBQ enthusiasts alike.

Price: 985.- per Kilogram

👨‍🍳 How to Cook the Perfect Denver Steak
The Denver steak is versatile, but to truly enjoy that MB 4/5 fat, we recommend a hot and fast sear to a medium-rare finish.

1. Prep & Season
Bring to Room Temp: Take your steaks out of the fridge for 20-30 minutes. Cold fat doesn't render properly.

Salt Early: Season generously with coarse salt. The salt helps break down the surface proteins for a better crust.

2. The Fast Sear
Use a heavy-based pan (Cast iron is king) over high heat.

Since this is MB 4/5 Wagyu, you only need a tiny amount of oil; the steak will provide its own fat almost immediately.

Sear for 2 minutes per side. You want a dark, caramelized crust while keeping the center tender.

3. Medium-Rare is Key
Cook until the internal temperature reaches 52°C (125°F).

Note: Because of the high fat content, Denver steaks can handle a slightly closer-to-medium finish than leaner steaks.