The end of where we cut ribeyes. This means it’s a fattier and much less expensive ribeye.
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.
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. Though we do not age our chuck steaks.
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.