4 pages, PDF format, from the FIRE&FOOD magazine issue 04/2017

Contents:

The e-dossier on the topic of "Denver Cut" contains useful information on the "Denver Cut", clearly presented by master butcher Philipp Sontag. As well as a delicious recipe idea "Denver Cut with soul food to combat bad weather".

What do meat cuts like flat iron, Delmonico steak, boneless country-style ribs, America's beef roast and Denver cut have in common? For decades they were not among the most popular cuts and were thus forgotten. From a culinary point of view, it is a good thing that they are now finding their way out of obscurity. This is especially true for the Denver cut, as FIRE&FOOD meat sommelier Philipp Sontag explains.