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Don't chuck the chuck!

With the right preparation, this cut of beef can make an absolutely tender and juicy meal!

Beef chuck eye steak comes from the chuck primal cut of beef. Cuts of beef from this shoulder section are ideal for slow cooking methods like braising, roasting, or pressure cooking. This is because that area of muscle is heavily exercised. 

Don't a fear of chewy beef deter you from cooking cuts from this flavorful muscle group. With proper preparation such as marinating and a lower cooking temp, you are sure to get tender and juicy beef in every bite! Chuck eye steaks are best cooked over indirect heat on the grill or reverse seared to give all the flavorful meat and fat time to melt together.


Honest Disclosure: Packaged in plastic, which can leech chemicals into the food.