These chuck eyes are hard to beat and almost identical to ribeye , but 1/2 the price. These 2 certified angus beef steaks were $10 @$6.99 lb. If you can source them I'm highly recommend it.
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Chuck eye...how is marbling? Is it a lean cut?
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Quote from: Foster Dahlet on September 28, 2020, 04:39:15 PM
Chuck eye...how is marbling? Is it a lean cut?
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It's the part of the chuck that's closest to the ribeye, so it's well marbled. It can be slightly tougher. Very flavorful. Excellent cut.
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Quote from: Foster Dahlet on September 28, 2020, 04:39:15 PM
Chuck eye...how is marbling? Is it a lean cut?
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it's marbled and tender like a ribeye. It's actually where the ribeye starts on the chuck end and has a few inches of the spinalis in the cut. Extremely beefy and tender.
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Here is a picture of another pack I got. Decent marbling and tender to the touch. The top steak where my thumb is the spinalis part of the ribeye.
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Quote from: sonofabutcher on September 28, 2020, 04:47:19 PM
Quote from: Foster Dahlet on September 28, 2020, 04:39:15 PM
Chuck eye...how is marbling? Is it a lean cut?
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it's marbled and tender like a ribeye. It's actually where the ribeye starts on the chuck end and has a few inches of the spinalis in the cut. Extremely beefy and tender.
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Thank you. I will look for it.
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I purchase whole boneless chuck rolls (18-24lbs) in a cryovac. I cut my own chuck roast, chuck steaks and stew meat. Trim is used for ground chuck.
Would I be able to cut chuck eyes from a boneless chuck roll?
Thanks
Cheers
Quote from: AZ2FL on September 28, 2020, 05:11:39 PM
I purchase whole boneless chuck rolls (18-24lbs) in a cryovac. I cut my own chuck roast, chuck steaks and stew meat. Trim is used for ground chuck.
Would I be able to cut chuck eyes from a boneless chuck roll?
Thanks
Cheers
here's a video to watch. I've never done it myself.
https://youtu.be/Q4JCybil58w
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Normally I get Australian wagyu chuck eyes for $12.99 lb and they're better than any prime ribeye out there. These CAB eyes aren't as tender and buttery as the wagyu but 1/2 the cost. Not sure how a lower grade cut compares. I know CAB is upper 2/3 choice .
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Most steak, if cut right, can be tender. aka Lodon broil.
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Quote from: sonofabutcher on September 28, 2020, 05:52:10 PM
Quote from: AZ2FL on September 28, 2020, 05:11:39 PM
I purchase whole boneless chuck rolls (18-24lbs) in a cryovac. I cut my own chuck roast, chuck steaks and stew meat. Trim is used for ground chuck.
Would I be able to cut chuck eyes from a boneless chuck roll?
Thanks
Cheers
here's a video to watch. I've never done it myself.
https://youtu.be/Q4JCybil58w
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Thanks for sharing the video.
At the one minute mark he cuts CE, it looks easy enough.
I'll definitely cut chuck eyes with my next boneless chuck roll.
Cheers
Awesome info thanks Y'all
Agree, one of our favorite cuts. FYI-Some butchers, Whole Foods comes to mind, will call it a Delmonico steak.
Since this post, I had two dinner parties where I cooked Chuck Eye steaks....10 one night, 12 on another. Reverse seared them. They came out perfect and everyone was amazed at how good Chuck Eye Steaks taste. Thank you for the suggestion. I am a convert
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Chuck eye is great. The one's that my local grocery has are a bit tougher than ribeye but have excellent flavor. They are usually cut a little thinner and you don't notice the toughness as much. I'll have to keep an eye out for some high quality chuck eye.
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These were some monsters I did a few years ago.
Chuck eye cook http://weberkettleclub.com/forums/index.php?topic=27515
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Quote from: HoosierKettle on November 19, 2020, 03:09:18 AM
These were some monsters I did a few years ago.
Chuck eye cook http://weberkettleclub.com/forums/index.php?topic=27515
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Those are huge steaks!
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