Beef Chuck Eye Steak

Specifications

Style: Fresh / Frozen
Freezing Process:BQF
Weight: 500-5kg+
Packaging: 10/15/20 kg Cartons
Storage Type: Frozen Storage

Similar to a ribeye steak, but at a more economical price. Richly marbled and flavorful. Can be marinated before grilling.

The chuck eye steak comes from the upper shoulder of the cow, which the region butchers refer to as the chuck primal. Known for flavorful roasts, chuck cuts generally benefit from low-and-slow cooking methods. But because the chuck eye includes a few inches of the tender longissimus dorsi muscle, the main component of a rib-eye, it can handle the high-heat cooking methods more appropriate for steak.

Tender rib eyes come from the sixth to twelfth ribs of a cow; butchers cut the chuck eye from the fifth rib. This proximity means the chuck eye steak shares many of the characteristics of a rib-eye. Although chuck eye steaks aren’t always available—there are just two per cow—they tend to be a budget-friendly cut of meat when you can find them.

Cook chuck-eye steaks quickly over high heat, as you would a rib-eye or other prime cut. Pay close attention, though—an overcooked chuck eye becomes dry and tough.