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Chuck Eye Steak
  • 1116D, PSO: 1
Cut Description
  • Cut from the rib end of the Chuck Eye Roll
  • Extremely tender and juicy with exceptional beef flavor
  • Great value
  • Versatile cut suitable for any occasion
  • View cutting instructions here
  • Boneless Chuck Filet Steak
  • Boneless Chuck Slices
  • Boneless Steak Bottom Chuck
  • Chuck Eye Roll Steak
  • Chuck Eye Steak, Boneless
  • Chuck Filet
  • Chuck Roll
Preparation Information
Best prepared using dry heat; perfect for grilling, broiling or pan broiling. Can tie steak before grilling for a 4-star plate presentation. Dry rubs and sauces heighten the great beef flavor.
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
  • Stroganoff
Ordering Tips
  • Prepared from item 116D
  • Quality grade
  • Thickness or portion weight
  • Tied or netted
  • Longissimus dorsi muscle must be on one side of the steak
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