Chuck Eye Beef

The chuck eye steak comes from the upper shoulder of the calf, the area that butchers call chuck primal. Known for flavorful roasts, chuck cuts generally benefit from low and slow cooking methods. But because the chuck eye includes a few inches of tender long dorsal muscle, its main component , it can withstand the high-temperature cooking methods most appropriate for steaks. Tender Rib eyes come from the sixth through twelfth rib of veal; butchers cut the chuck eye from the fifth rib. This proximity means that the chuck eye steak shares many of the characteristics of. Although chuck eye steaks are not always available – there are only two per calf – they tend to be a budget-friendly cut of meat when you can find them.