Dry Aged Grass Fed Chuck Eye Steak
1.3 to 1.7 lbs
50 in stock
Also known as the “poor man’s rib-eye,” 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 rib-eye, it can handle the high-heat cooking methods more appropriate for steak.
Try sprinkling some McCormick’s “Montreal” steak seasoning on them before cooking, perfect!
Package: Vac sealed and Frozen, cut 1 1/4″ thick.