Zabuton

The Zabuton (Denver Steak) is the cut chefs order for themselves — a small, heavily-marbled steak hidden inside the chuck. Tender, beefy, 30–50% less per pound than Ribeye. Available in Australian Wagyu Gold and Silver Label, plus A5 Japanese when available.

Frequently Asked Questions

What is a Denver steak?

The Denver steak is cut from the serratus ventralis muscle in the chuck (shoulder). Despite coming from a working primal, it is one of the most tender cuts on the animal — it ranks just behind the tenderloin in tenderness tests.

What is zabuton beef?

Zabuton is the Japanese name for the same cut, meaning "floor cushion," a reference to its shape and pillowy texture. Japanese butchery has prized it for decades while American butchery historically ground it into burger.

Why is Denver steak cheaper than ribeye?

Name recognition, not quality. Ribeye carries decades of American marketing. The Denver comes from the same animal with comparable marbling but far less consumer awareness, which keeps it 30 to 50% cheaper per pound.

How do you cook a zabuton or Denver steak?

High heat, fast. It is a thin cut, so 2 minutes per side is usually enough for medium-rare. Slice against the grain after resting. It also works exceptionally well thin-sliced for yakiniku, hot pot, or tacos.