Help Identifying Cut of Beef - Supposedly Chuck Eye Steak

[Brian B.]

My butcher normally carries chuck eye steaks, so I asked my wife to pick some up for dinner tonight. She came back with the following single 1.25# cut of beef that is a normal chuck roast, right? Obviously those will cook very different ways.

 

[timothy]

Yea that is a chuck eye roast and no you won't get chuck eye steaks out of it.

Tim

 

[Bob Correll]

Yea that is a chuck eye roast and no you won't get chuck eye steaks out of it.
Tim

You will if you cut it into steaks.

 

[Brian B.]

You will if you cut it into steaks.

Maybe I'm dim, but it doesn't look like I could get any kind of usable steaks out of it if I sliced it. Any thoughts on what I can do with this?

 

[Bob Correll]

Maybe I'm dim, but it doesn't look like I could get any kind of usable steaks out of it if I sliced it. Any thoughts on what I can do with this?

Maybe I'm wrong, but I assume the steaks are cut from the roasts, and there's only two per cow.

You could tie it, treat it like a rib roast, and grill it to the internal temperature desired.
Something like this:
http://www.foodandwine.com/recipes/beef-chuck-eye-roast-with-paprika-herb-rub

 

[timothy]

I don't see the natural fat separation that shows the chuck eye steak so you have a roast that makes great pulled beef or grill it like Bob suggested.
A couple of threads on chuck-eye steaks worth reading.
http://askabutcher.proboards.com/thread/802/chuck-roast
http://askabutcher.proboards.com/thread/753/chuck-eye-steaks

Tim

 

[MikeCantell]

That is what you cut to make the steaks,no fat separates the steaks,cut across the grain about 1" thick,they use to be 1/2 the price of ribeye's around here but now are about 3/4 the cost.I buy them 2-3 times a month.

 

[timothy]

That is what you cut to make the steaks,no fat separates the steaks,cut across the grain about 1" thick,they use to be 1/2 the price of ribeye's around here but now are about 3/4 the cost.I buy them 2-3 times a month.

Any Butcher worth his badge would of already removed the steaks and sold and labeled them as a Chuck-eye steak, not a roast, which if you cut up will just give you chuck steaks.
I did an 11# Chuck Eye Roast in one of the Throwdowns and could tell you while tender it wasn't 11# of Chuck -Eye Steaks.

 

[Bob Correll]

"The Chuck Eye Roll 116B is the Rib Eye extended into the Chuck, but is not as tender. The Chuck Eye Roast is a thick cut across it and the Chuck Eye Steak is a thin slice."

http://www.clovegarden.com/ingred/ab_cowc.html

 

[timothy]

And per your post Bob>The Chuck Tender #116B (1# to 3#) is a narrow muscle, just above the Chuck Underblade, that superficially resembles the Tenderloin at the other end of the beast, thus the name. The roast is a thick slice across and steak is a thin slice across. This is the tenderest part of the Chuck, but certainly not as tender as Tenderloin (but it has better flavor).I've bought whole cows from meat lockers and Chuck-Eye steaks are sometimes labeled Mock or Chuck Tender, so who knows?
Based on the OP's first pick, it might be worth a shot to cut it into steaks...
I think I need a beer

Tim

 

[Bob Correll]

Tim,
I'm guessing that hunk of beef has already been devoured, and that Brian wishes he hadn't even asked.
Anytime is a good time for a brew!