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Thread: Chuckeye steak

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    Chuckeye steak

    Anyone ever try these? How did you cook them? Were they tough?
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    Quote Originally Posted by Corey Elks View Post
    Anyone ever try these? How did you cook them? Were they tough?
    I like them and cook them like a ribeye. Rare or medium rare works for me.

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    TVWBB 1-Star Olympian Bob Correll's Avatar
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    Chuck eyes are great, very close to ribeye in taste and texture.
    Like some ribeyes they can have a fair amount of connective tissue, for this reason I like to cook them a little closer to full medium, at least for me this seems to help.

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    How do you know if your getting a chuckeye or just a slice of chuck roast and whats the difference if any?

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    Hi Corey, I only have one recipe that calls for a boneless Chuck-Eye Steak. 1 1l2 lbs. 3/4 to 1" thick. It says to "grill, covered with grill lid, over medium-high heat (350 to 400) 7 to 10 minutes on each side or to desired degree of doneness." The recipe is a Southern Living mag. contest winner. It is called "Chimichurri Cheesteaks", a sandwich. If interested in the whole recipe, let me know and I will be happy to type it up for you.

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    Thankyou joan!!!!! I ended up buying a chuck roast. I was at Myer and ask the butcher what the difference is between a chuck roast and a chuck eye steak. He said a chuck a steak is a chuck roast that has been cut in half lengthwise top and bottom are separate

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    Chuck eye steak is a specific cut. It is from the 5th. rib and there are 2 per cow.
    Last edited by Jeff Boudman; 06-02-2019 at 10:59 AM.

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    TVWBB 1-Star Olympian Bob Correll's Avatar
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    Yep, what Jeff said, and I've grilled many of them.
    A chuck steak and a chuck eye steak are different cuts.
    https://www.thespruceeats.com/chuck-eye-steak-336251
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    So how can you tell if your being sold a chuck eye steak or chuck steak as meijer was labeling chucks as chuck eyes

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    Quote Originally Posted by Corey Elks View Post
    So how can you tell if your being sold a chuck eye steak or chuck steak as meijer was labeling chucks as chuck eyes
    The chuck eye sits against the rib eye and looks similar or the same. The chuck steak is very lean. The grocery store I shop at has a very busy meat department and all of their steaks are hand cut and trimmed. Chuck eyes are fairly common - especially when rib eyes are on sale.
    I like cooking chuck roast indirectly on a kettle and foiling with vegetables at the end of the cook.
    Last edited by Jeff Boudman; 06-02-2019 at 12:50 PM.

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