Title
Wagyu Zabuton/Denver Cut
The price shown is an estimated deposit based on average weight. We will weigh your specific cut and adjust the final charge (up or down) at fulfillment.
Standing Stone American Wagyu Zabuton (Denver Steak) (Avg Weight 0.8 - 1.0 lb pk)
The "Little Pillow" — Extreme Marbling meets Deep Beef Flavor. In Japanese, Zabuton means "flat cushion" or "futon," which is the perfect name for this incredibly soft, pillowy cut. Known in the States as the Denver Steak, it is cut from the "Chuck Roll" in the shoulder. While shoulder cuts are usually tough, the Zabuton is the exception. It comes from a muscle that gets very little exercise, located underneath the shoulder blade bone. In our American Wagyu program, sourced from our partners at North Georgia Meat Company (NGM), this steak is legendary. It typically displays the highest degree of marbling of any cut on the animal outside of the Ribeye Cap, looking almost like pure white lace against the red meat.
Why It’s a Staple: It is the hidden jewel of the American Wagyu world. It delivers the intense, savory flavor profile of a pot roast but eats with the tenderness of a New York Strip. Because of the intense intramuscular fat, it is incredibly rich—a small portion goes a long way. It offers a near-A5 Wagyu experience at a much more approachable price point.
The Specs:
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Brand: Standing Stone (in partnership with NGM)
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Cut: Zabuton / Denver Steak (Chuck Flap / Serratus Ventralis)
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Source: North Georgia Meat Company
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Diet: American Wagyu (Angus/Wagyu Cross)
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Portion Size: Avg 0.8 - 1.0 lb Pack
💡 The Chef’s Method: High heat is mandatory to render the fat.
-
The Pan: Use a cast iron skillet or a very hot grill. You need a hard sear to caramelize the exterior fat.
-
The Cook: Cook it hot and fast. Because it is heavily marbled, you don't want to slow cook it; you want to crisp the fat.
-
The Slicing: While tender, it does have a distinct grain structure. Always slice against the grain to maximize the "melt-in-your-mouth" texture.
-
Target Temp: Medium-Rare (130°F) to Medium (135°F). Unlike a Filet, this steak actually benefits from being cooked slightly more (closer to Medium) because it ensures all that rich internal fat fully renders into liquid flavor.
Standing Stone American Wagyu Zabuton (Denver Steak) (Avg Weight 0.8 - 1.0 lb pk)
The "Little Pillow" — Extreme Marbling meets Deep Beef Flavor. In Japanese, Zabuton means "flat cushion" or "futon," which is the perfect name for this incredibly soft, pillowy cut. Known in the States as the Denver Steak, it is cut from the "Chuck Roll" in the shoulder. While shoulder cuts are usually tough, the Zabuton is the exception. It comes from a muscle that gets very little exercise, located underneath the shoulder blade bone. In our American Wagyu program, sourced from our partners at North Georgia Meat Company (NGM), this steak is legendary. It typically displays the highest degree of marbling of any cut on the animal outside of the Ribeye Cap, looking almost like pure white lace against the red meat.
Why It’s a Staple: It is the hidden jewel of the American Wagyu world. It delivers the intense, savory flavor profile of a pot roast but eats with the tenderness of a New York Strip. Because of the intense intramuscular fat, it is incredibly rich—a small portion goes a long way. It offers a near-A5 Wagyu experience at a much more approachable price point.
The Specs:
-
Brand: Standing Stone (in partnership with NGM)
-
Cut: Zabuton / Denver Steak (Chuck Flap / Serratus Ventralis)
-
Source: North Georgia Meat Company
-
Diet: American Wagyu (Angus/Wagyu Cross)
-
Portion Size: Avg 0.8 - 1.0 lb Pack
💡 The Chef’s Method: High heat is mandatory to render the fat.
-
The Pan: Use a cast iron skillet or a very hot grill. You need a hard sear to caramelize the exterior fat.
-
The Cook: Cook it hot and fast. Because it is heavily marbled, you don't want to slow cook it; you want to crisp the fat.
-
The Slicing: While tender, it does have a distinct grain structure. Always slice against the grain to maximize the "melt-in-your-mouth" texture.
-
Target Temp: Medium-Rare (130°F) to Medium (135°F). Unlike a Filet, this steak actually benefits from being cooked slightly more (closer to Medium) because it ensures all that rich internal fat fully renders into liquid flavor.