Chuck Eye Steak
Can you tell the difference between a Chuck Eye Steak and a Ribeye? The Chuck Eye is cut from the same muscle as the better-known Ribeye, and contains the same delicious texture, flavor, and marbling. The intense beefy flavor is evidence of the pasture-raised lifestyle of the animal, and 14 day minimum dry aging period.
The Chuck Eye is an incredible cut. It comes from the steer or heifer’s shoulder; this location develops great flavor because of the workout that part of the body gets living a pasture-raised life. Resting between the rib section and chuck, this cut has the perfect balance of tenderness and flavor. This steak is also rare, with only six Chuck Eye Steaks in the entire 1,200 lb. animal.
The Chuck Eye is a delicious, no fuss steak. Just season with salt, rub it down with a little oil to promote a nice sear, and cook over high heat. This steak is best served rare to medium rare. You can also sous vide this cut before searing to increase the tenderness of this cut.
Not just a piece of meat
Great flavor starts in the field. At Porter Road, we partner with farmers who raise their animals on pasture, for a difference you can taste.Learn more about our process