Lake Preston - Australian - Denver Steak. MB6/7 Grain-Fed [ Australian Promotion ]

This is where the Denver steak starts behaving more like Wagyu than a typical shoulder cut. Taken from the chuck underblade, this Lake Preston MB6/7 version carries a high level of intramuscular fat that transforms the texture from firm and structured into something much softer and more indulgent.

At this marbling level, the fat isn’t just supporting the meat — it becomes a core part of the eating experience. As it renders, it coats the muscle fibers, giving a buttery mouthfeel while still keeping the deeper, slightly more “beef-forward” character that Denver cuts are known for compared to ribeye.

Why this cut stands out:

* Denver (Zabuton) Cut: Naturally tender shoulder muscle with stronger flavor than loin cuts
* MB6/7 Marbling: High intramuscular fat for a softer, richer eating experience
* Grain-Fed Program: Designed to push marbling development to near Wagyu levels

Product Details:

* Cut: Denver Steak (Chuck Underblade / Zabuton)
* Marbling: MB6/7
* Feeding: Grain-fed
* Brand: Lake Preston
* Origin: Australia

Cooking Suggestions:

* Use high heat, but don’t rush — let the fat render properly
* Medium-rare is ideal, but can go slightly higher due to fat content
* Avoid over-handling; let the marbling do the work
* Rest well before slicing and cut against the grain

This is a high-marbling Denver — less about structure, more about richness, with a texture that moves closer to Wagyu while still keeping the identity of the cut.