Finding value, especially in higher-cost proteins like beef is mission critical for operators today. Learning how to reduce waste to take advantage of underutilized cuts can make for real wins on the menu. Our mate Chef Tiffany Sawyer knows her way around the carcass, and introduces us to the Denver steak – a cut from the economical chuck roll. Cut, portioned and served properly, this ribeye-adjacent cut makes for a tasty steak even though it comes from an underappreciated section. Catch this and more from the series on our YouTube channel!