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Chuck Eye Roll
 
Chuck Eye Roll
  • IMPS/NAMP - 116D
Cut Description
  • The Chuck Eye Roll is separated from the #116A Chuck Roll by following the natural seams and is practically free from surface fat
  • Boneless tender cut that is sometimes called "mock" ribeye because it is a continuation of the muscles in the #112 Beef Ribeye Roll
  • Extremely tender and juicy with exceptional beef flavor
  • Great value
  • Profitable cut that’s most economical from May to July
  • View cutting instructions here
Aliases
  • Chuck Eye
  • Mock Ribeye
Preparation Information
Best prepared using dry heat and can be dry-roasted to produce a flavorful, tender entrée.
Recommended Menu Applications
  • French dip/Italian beef sandwiches
  • Pot roast (moist heat)
  • Shredded beef (Mexican/barbecued beef)
  • Stew/Pot Pies/Turnover
  • Hash
  • Philly cheese steak
  • Roast beef
  • Sliced beef in gravy/bbq sauce
  • Smoked
  • Soup
  • Steak, cubed/chicken fried/fingers
  • Steak, Swiss
  • Stroganoff
Ordering Tips
  • Cuts in the IMPS/NAMP 116 series include specific cutting, trimming and boning specifications
  • Netting or Tying Specifications are also included
  • Can be netted or tied when specified and weighs around 10 pounds
  • Separated from the chuck roll by cutting through the natural seams to separate the Chuck Eye Roll from the Under Blade
  • Should be practically free of fat
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