Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Chuck eye steaks...?

A ribeye has always been my favorite, but recently I've been buying chuck eye's and they are doggone good steaks...! Tender and flavorful.
You guys ever had em'...?

Nope..haven't even seen them for sale here.

Is that also called a flat iron?

Yep. Anymore, with the price of beef the way it is, they're my go to choice of steak. When they're on sale I can get a really good hunk of meat for under $3.00.

No. Not in my neck of the woods anyway. The commercially packaged flat iron steaks I've tried are crap.

It takes really good steak to make me walk past a slow simmered chuck roast with rice and gravy, so when I want steak I don't worry about it costing $12 to $15 for the piece of meat.

A chuck eye steak and a chuck roast or chuck steak are not in same category ... at all.

A chuck eye steak is similar to a boneless rib eye steak and if you look it up on the internet it's referred to as the poorman's rib eye.

I didn't say they were. What I said is it pretty much takes a top of the line ribeye or similar to get me off of a good chuck roast with rice and gravy.

If you look at the top outsides in your picture, you can see where the cap on a ribeye is. I believe the chuck eye is just what the rib eye transitions into when it goes forward into the shoulder? Like flat irons, it's best when cooked med rare on a hot grill. Makes great steak sammies too.

I briefly spoke with a local butcher and that's what he said. I think there's only a couple of chuck eyes that come off a side of beef and that's probably why they're not more popular. I'm not a butcher so I don't know for sure. I'll have to ask about this the next time I go to the store.

Usually, there's only couple of packages of chuck eyes in the meat section versus many rib eyes.

So ...

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.

Love chuck eyes, they are my go to steak when I don't want to pay for a good rib eye.

So now you are saying they are scarce...the price is bound to go up for this rarity....

Nope. They're cheaper than ribeyes. I've recently been paying about 5.48 a pound for chuck eyes. And they're well worth it. Maybe a lot of people just don't know about em', And there's not a demand for em'. That's fine with me.

I was being a wise guy...they don't offer them here. Wish they did.

Just like flank steak, ox tail, and tri-tip used to be $1.99/lb. Now it is ridiculous.

And brisket used to be ground up into hamburger.

That's another thing I like better than all but the best steaks. Either smoked low and slow, or slow cooked indoors with moisture, brisket is great.

Ground chuck roast makes some of the best burgers.

When I worked in the meat dept we use to use brisket for our burger when our meat shipments didn't come in.

I've been buying eye of chuck steak for years, when available. Just don't see them too often.