The chuck eye is well known for its tenderness and mild flavor. Sourced from the muscle located between the neck and shoulder blade of the cow. It is a continuation of the rib-eye, making one end extremely tender and perfectly tailored for quick cooking steaks. As you get further and further away from the rib end, the meat gets progressively tougher and becomes better suited to other culinary uses like roasts, stew meat, or ground chuck. A flavorful portion with a wide range of options.
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