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Post by BBQ Butcher on Mar 4, 2007 14:02:48 GMT -5
"What's a chuck-eye roast?"
The Chuck Eye is a continuation of the same muscle that is known as the Rib Eye. Some markets will cut 2 or 3 "Chuck Eye" steaks (any more and they would be tough), but most just leave it in the whole Chuck Roll and make roasts.
Some beef processors will separate the eye from the roll and make it available to certain butcher shops. Ask your butcher for the following (so he can ask his supplier), "The #116D, Beef Chuck Eye Roll", the numbers being part of a standard product identification protocol.
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