Chuck Eye Steak

The ribeye’s close neighbor — and it shows.

Cut from the chuck primal, right where it meets the rib section, the chuck eye carries much of what people love about a ribeye: marbling, richness, and a satisfying, beef-forward bite — just in a slightly more relaxed form.

Ours come from grass-finished British White cattle and are dry-aged 14 days, bringing out deeper flavor and a more balanced finish.

Cook it hot and fast like a steak. It takes a hard sear, renders beautifully, and delivers more than most expect from its name.

Some call it a value cut. We think that undersells it.

Sold individually.

Includes FREE Local Home Delivery.