They've only appeared around here over the last couple years, & kinda sparingly.

I picked up a package with some thick (> 2") cut specimens today, & I enjoyed it every bit as much as the finest ribeye I've ever had. That the package went over 1 lb., and was still only $6.82 made it all the better.

In the past I've tried chuck tenders, but they had an unseemly seam runnin' through 'em. These were tender & tasty all the way through. Perhaps our butchers are just getting around to merchandising 'em this way.

Maybe I shouldn't post this. I don't want my secret gettin' out. The bastards already discovered flank steaks, and drove the damned prices up.

What about the rest of you? Do you have any secret cuts you favor vs. the ones that usually hog the menu at the nice places?

FC

Not as many around because there ain't as many on the cow I guess.

I used to buy them for really really cheap , then people "discovered" them. Now they are priced almost as much as ribeye.

Mike

My favorite steak going.....

It is ribeye. From the end, it won't make a proper steak, so...Chuck eye.

Like 6mm250 said, people started buying them up. And asking for them,
so, up goes the price. We buy strip or Del primals, few minutes with a knife and vac sealer. Money saved!

Unethical butchers will move quite a ways up the neck cutting and selling them as chuck-eye. Buyer beware, there is white streaks of fat marbling,,,,then there is white streaks of sinew to test your dog's jaw.

I like to stock up on chuck eye when it goes on sale. I grill 'em like any other steak, but have found they are excellent cuts for fajitas, stroganoff, stir fry and other stuff that calls for lesser cuts. Gonna be fajitas tonite! Mmm good...

I must have ethical butchers around here, then: at least they label them separately.

FC

I was wary of the wonderful marbling's potential to cause flare ups, so I did a reverse sear. It worked like a charm.

FC

huh huh huh huh, huh huh

Hey Beavis, .....he said stroganoff

Expected this to be about Mr. Norris.

Regional store here sells thick chuck eyes for $6 per pound, and $5 per pound when on sale. They've been very tender, but not much flavor for some reason.

We can usually get petite sirloin for $3 per pound from another regional store. A little bit of Roadhouse rub or Perini rub and they are very tasty as long as they are not overcooked.

My wife and I really enjoyed the last batch of petite sirloin over the last batch of chuck eyes. Go figure.

I still prefer a ribeye the most, and when on sale don't cost much more than a chuck eye. Seem to have more flavor.

Well, prime rib does come off the front quarters. Give an old product a new name and consumers will flock to the counter.

Only 4 per cow.
You have to cut up an entire chuck in most cases to produce 2 steaks.
PIA for a lot of places to justify opening up a huge chunk of beef so someone can get two cheap steaks off the end.

"Chuck Eye" steaks used to be the Butcher's secret. They used to save them for themselves, knowing how tender and flavorful they were! As has been noted, once the word got out, price went out of sight!

Same here... They were a good deal for about 2 years. Now they are gone as soon as they hit the shelf. And no longer $3.99 per lb.

T-bones

Nearly $7 a pound??? Thanks - but NO thanks...

The wife said her girlfriends husband really loves them so I had her pick me up a couple.....too fatty for me.

Just grilled two chuck steaks the other day. They were 6 bucks a pound and ribeyes were 12 per pound. I didn’t tell the wife. She loved em and thought it was ribeye. Excellent eating. Ed k