Chuck Eye Roll
THE BASICS & BEYOND
Chuck eye roll is an inexpensive cut from the muscle between the neck and shoulder blade. It is the continuation of the rib-eye meat. This “rib end” is quite tender, highly marbled and ideal for steaks. While the “neck end” is less tender and often used for beef stew, roasts or ground chuck.Schedule A Cutting
Stephen Giunta, Sterling Silver Chef
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Sometimes referred to as a poor man’s ribeye, a chuck eye is simply a ribeye cut from the fifth rib, the first rib not eligible for labeling as a part of the rib section. Any cow, and any chuck eye roll, has only two true chuck eye steaks.
Grill / Broil / Skillet / Smoke / Roast / Sous Vide