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Chuck Eye
Chuck Eye
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  • Load image into Gallery viewer, Chuck Eye

Chuck Eye

  • Tip: Cut into thick medallions, pan sear and baste until golden brown and medium rare.
  • Provenance: Nebraska
  • Culinary Advice: We’d love to chat more about how to cook or prepare your produce. Come visit or call us!
Description

The chuck eye steak, like the Denver steak, is an unexpected hero. This cut is an extension of the ribeye as it stretches further into the shoulder. You basically get the flavor and tenderness of a ribeye, without having to pay the price.