At Ferme d'ORée, we raise an exceptional grass-fed Angus beef. Our secrets? First, we are probably the only farm in Québec that found a way to properly finish animals on grass. And that changes everything. Second, we work with the best Angus genetics from all over the world. Our cows are the best at what they do. At the Atelier d'ORée, we process these animals with care and respect, and we dry-age your beef to perfection.

The grass fed Denver Steak is a flavorful cut of meat from the chuck primal, set apart by its marbling & rich flavor. This is a tender cut of meat that is perfect for grilling, broiling or pan searing.

One of our favorite asian inspired recipes, is Zabuton steak. Zabuton is a japanese cut of beef found in the shoulder. Its name, loosely translated to 'little pillow', comes from the shape and tenderness of the steak, ressembling and feeling like Japanese floor pillows.

A little less sexy, we just call it Denver steak here.

Served with a Yakiniku sauce, rice and your choice of greens, this is the perfect recipe to satisfy your umami craving.

Zabuton steak Japanese style (Denver)

• 2 cloves garlic
• 1/4 cup soy sauce
• 2 tablespoons mirin or sake
• 3 tablespoons white sugar
• 2 tablespoons rice wine vinegar
• 1 tablespoon Sriracha sauce or chili paste
• 1 tablespoon sesame oil
• 1 tablespoon sesame seeds
• 1 Denver (Zabuton) steak
• Salt & pepper

• Preheat grill-oven to 225F
• Season the steak on all sides with a blend of salt and pepper
• Put the steak in the preheated grill and cook for about 30 minutes at this lower temperature
• While the steak is cooking, make the sauce by combining the remaining ingredients except sesame seeds in a saucepan
• Reduce the sauce slightly while the steak continues cooking
• When the steak has reached the desired internal temperature of 125*, remove the steak and the saucepan from the grill and increase the temperature to 400*
• Sear the steak on all sides for about 60 seconds per side
• Allow the pan to get hot and the sauce to bubble, reducing slightly
• Pull the steak from the grill, tent with foil and allow to rest for 5 minutes
• Transfer the sauce to a serving dish and sprinkle generously with sesame seeds
• Cut the steak against the grain and serve with yakiniku sauce for dipping