Beef Denver Steaks | Matangi Angus Beef & Chicory Finished Lamb

Cut selection:

Availability:

*For weight based products an exact price will be given when your order is packed and the total will be adjusted, if necessary before your credit card is charged.

Please note, on placing your order, you will receive an estimated total cost (the maximum amount you will be charged). Once our butcher has prepared your cuts and we know their exact weight, you will be charged the actual amount for your order on the day it is dispatched. Your order will be carefully packed by our team in chilltainers with ice packs and will be delivered via Overnight Courier Nationwide.

A closer look at the Denver Steak

Denver Steaks is one of beef’s best-kept secrets—flavorful, tender, and perfect for quick cooking. Cut from the chuck, this steak is well-marbled, giving it a rich, buttery taste that rivals premium cuts. Its tenderness makes it ideal for grilling, pan-searing, or slicing thin for stir-fries and fajitas.

Because it comes from a working muscle, the Denver steak combines juiciness with a robust, savoury, umami flavour that true steak lovers appreciate. Best served medium-rare to medium, it delivers a satisfying bite without needing much more than salt, pepper, and a hot sear.

Like every other Matangi cut it holds rich 100% grass fed beef flavours enhanced by our unique 3 weeks dry aging process.

Ideal for: Pan Frying BBQ Roasting Grilling

Denver Steaks

Cooking Instructions

Preparation

Bring steaks to room temperature before cooking (about 20–30 minutes out of the fridge).
Pat dry and season generously with salt and pepper, or your favorite rub.

Pan-Sear Method (Recommended)

Heat a heavy pan or skillet over medium-high heat until very hot.
Add a drizzle of oil with a high smoke point (e.g., canola, avocado, or olive oil).
Place steaks in the pan and sear for 3–4 minutes per side for medium-rare (adjust 1–2 minutes longer for medium).
For extra flavor, add butter, garlic, and fresh herbs (like rosemary or thyme) in the last minute, spooning over the steaks.

Grilling Method

Preheat the grill to high.
Sear steaks directly over the heat for 3–4 minutes per side.
Move to indirect heat to finish cooking if you prefer medium or well-done.

Resting

Remove from heat, cover loosely with foil, and let rest for 5 minutes before slicing.
Always slice against the grain for maximum tenderness.

Crafted with precision...

Matangi Angus Beef is reserved for New Zealanders – meat connoisseurs, Kiwis or friends of Aotearoa who live here or visit – who want to experience the best grass-fed Angus beef.

Our meat is a luxury product perfect for special occasions. Offering a superior experience, we go the extra mile from breeding our own closed herd, with no butchering before 24 months, to hanging and dry ageing the quarters on the bone for three weeks before our in-house butchery team does the fine cutting. This produces the well marbled and succulent cuts our discerning customers expect and desire.

get to know our team

Our mission...

The best grass-fed Angus Beef for Kiwi meat lovers.

The quality of our land is a key ingredient to raising healthy, strong and ultimately flavoursome Angus cattle. We breed and raise our animals over two properties within the Tuki Tuki catchment. Lush grass on nutritious soil, clean water in every paddock, shady trees, all contours of landscape – the perfect backdrop for contented animals. And we're constantly improving these wonderful places by planting native trees, fencing off creeks, protecting the soil and our water sources.