Our chuck eye takes the so-called “poor man’s ribeye” and gives it the upgrade it deserves. Cut from the shoulder right next to the ribeye, this steak carries impressive marbling and a deep, beef-forward flavor that rivals its more famous neighbor. Tender, juicy, and full of character, it’s a hidden gem for true beef lovers who want big flavor without compromise. Best cooked over high heat—grilled or pan-seared in a cast iron skillet—or finished sous vide for perfect edge-to-edge tenderness.21 Day Aged, Grass and Grain Finished Size: 1.5" Thick The Small Cut (0.65–0.74 lb / 10–12 oz) The Standard Cut (0.76–0.84 lb / 12–13 oz) The Heavy Cut (0.86–0.94 lb / 14–15 oz) The Big Cut (0.96–1.13 lb / 15–18 oz)
