Beef Chuck Eye Steak (FROZEN)

Comes from:

The rib end of the shoulder, where we cut ribeyes. This means it’s a tasty and much less expensive ribeye that has not been aged.

Best cooking method:

Whatever you do, don’t mistake this for regular chuck – as in a chuck roast or chuck stew. You don’t want to braise a chuck steak! Treat it as you would a ribeye. Season well with salt and pepper and grill. Or you try our perfect steak recipe – just sear it well on both sides in a cast iron pan and transfer it to the oven. 

Tips:

A chuck steak, sometimes called a chuck eye steak, has more connective tissue than a ribeye but the flavor more than makes up for it.

Similar cuts:

Ribeye.

Ordering instructions:

The weight range options listed above are based on how much this cut usually weighs. We always recommend about 1/2 lb. of protein per person. If the available weight options are not enough to meet your recipe requirements, please use the selector on the right-hand side to choose multiples of this cut.