Sir Harry Wagyu Denver Steak (Chuck Tail Flap) MBS6-7 300g
$35.00
In stock
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Wagyu Denver Steak (Chuck Tail Flap) MBS6-7
Sir Harry Wagyu Denver Steak (Chuck Tail Flap) MBS6-7
300g
With striking marbling and deep wagyu flavour, our chuck tail flap steak is a hidden gem for steak lovers. Raised on Sir Harry’s signature citrus-fed diet, it’s exceptionally juicy and tender, with a rich, buttery finish. Perfect for grilling, pan-searing, or slicing for yakiniku.
Sir Harry Wagyu Denver Steak (Chuck Tail Flap) — MBS6–7
Meet the hidden gem of the chuck: Wagyu Denver — surprisingly tender, deeply savoury, and beautifully marbled thanks to its MBS6–7 grade. Raised on Sir Harry’s signature orange-fed Wagyu program, this Denver carries a cleaner, sweeter beef profile with a gentle citrus lift that enhances its naturally rich flavour. Perfect for those who want a steak with big personality — tender like a premium cut, but with a bold, beefy intensity that shines on high heat.
Orange-Fed Wagyu by Sir Harry / Grill • Pan-sear • BBQ (fast sear, big flavour)
Cooking guide (simple + restaurant-style)
Best doneness: medium-rare to medium (softens the Denver grain and brings out the orange-fed sweetness).
Grill / BBQ / Hotplate
Bring steak to near room temp (10–15 min), pat dry.
Preheat grill to high. Lightly oil the grill — not the steak.
Season simply (salt + cracked pepper suits Denver’s beefy flavour).
Sear hard to develop crust, flip once, and finish on lower heat if needed.
Rest 5 minutes to ensure tenderness and juiciness.
Slice against the grain — essential for Denver’s texture.
Cast-iron pan
Heat pan to high until just smoking.
Sear each side firmly to build caramelisation, then reduce heat to finish gently.
Optional: baste with butter or Wagyu fat + garlic/herbs for deeper richness.
Tip: Denver has a visible grain structure — slicing technique makes a major difference. Thin, clean slices across the grain create a buttery, tender bite.
Serving ideas
Refined classic: Denver steak with truffle-infused pomme purée, charred baby leeks, and a red wine–orange reduction to echo the citrus-fed richness.
Earthy + aromatic: Grilled Denver paired with roasted wild mushrooms, caramelised shallots, and a thyme–black pepper jus that complements its deeper beefiness.
Bright + modern: Sliced Denver with shaved fennel and citrus salad, confit cherry tomatoes, and an orange–herb vinaigrette that highlights Sir Harry’s signature sweetness.
