I believe the chuck eye is just what the rib eye transitions into when it goes forward into the shoulder?
I briefly spoke with a local butcher and that's what he said.
Just got back from the store and while I was there I asked the butcher about chuck eyes. They are cut from the chuck right next to where rib eyes end and there's only two per side if they're cut thick.
A boxed cut called the chuck eye roll is available, and it's fairly large. It's the first couple of steaks one gets from the rib end that are "ribeyeish" and especially tasty. Sometimes I buy a case to use as the beef in my 50% venison grind, but I save out those steaks. Good stuff.
