Chuck Eye Steak

The chuck eye steak comes from the upper shoulder of the cow, 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 ribeye, it can handle the high-heat cooking methods more appropriate for steak.

Approx. 12 oz., priced per package

Two per package

[RECIPE IDEA]

https://www.wickedspatula.com/how-to-make-cheap-chuck-eye-steaks-taste-like-rib-eyes/