LYON RANCH BEEF – Chuck Eye / Chuck Steak (Average 1.5 lbs) The working man’s ribeye...with a little more grit and a whole lot of flavor. Cut from the shoulder, right next to the ribeye, the Chuck Eye Steak delivers that same rich, beefy character at a more everyday price point. It’s one of the best-kept secrets on the carcass—well-marbled, deeply flavorful, and built for the grill. Our Chuck Steaks come from home-raised Black Angus cattle, and like all Lyon Ranch Beef cuts, they’re dry-aged for 28 days to naturally enhance tenderness and concentrate flavor. The result is a steak that holds its own whether you’re cooking hot and fast over an open flame or low and slow for a more tender finish. This is a versatile, no-nonsense cut—perfect for marinades, bold seasoning, and feeding a crew without sacrificing quality. What to Expect: Rich, beef-forward flavor with solid marbling Slightly firmer texture than premium steaks—best cooked with intention Excellent for grilling, pan-searing, or slicing thin against the grain A true value cut that eats above its price Best Cooked: Hot and fast to medium-rare, then rested and sliced thin Or marinated and grilled for maximum tenderness Details: 28-day dry-aged Cut from the chuck (shoulder), near the ribeye Home-raised Black Angus beef Raised, fed, finished in South Dakota
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