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Post by pfsmith on Apr 5, 2009 16:32:54 GMT -5
My wife and I enjoy cooking and eating "chuck eye" steaks. However, instead of being a less expensive alternative to rib-eyes, in the stores in our area at least, chuck eyes are priced within 50 cents to $1 a pound of rib-eyes.
I seemed to recall reading somewhere that there is a certain cut of chuck roast that I could buy and then cut out the "chuck eyes" for steaks, and still have the rest of the chuck roast to cook low and slow, reserving the chuck eye steaks for grilling.
Can you point me to the correct chuck roast for this and provide some tips on how to identify the chuck eye portion of the roast?
Many thanks,
Pat
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Post by BBQ Butcher on Apr 6, 2009 5:19:05 GMT -5
My wife and I enjoy cooking and eating "chuck eye" steaks. However, instead of being a less expensive alternative to rib-eyes, in the stores in our area at least, chuck eyes are priced within 50 cents to $1 a pound of rib-eyes.
I seemed to recall reading somewhere that there is a certain cut of chuck roast that I could buy and then cut out the "chuck eyes" for steaks, and still have the rest of the chuck roast to cook low and slow, reserving the chuck eye steaks for grilling.
Can you point me to the correct chuck roast for this and provide some tips on how to identify the chuck eye portion of the roast?
Many thanks,
Pat Morning Pat.... I bought a Chuck Roast this weekend with the main intention of taking a video of exactly what you asked, however my tripod and my new HD cam are incompatible The Chuck Eye is nothing more than the continuation of the Rib Eye muscle. But, only about the first 6" of the Chuck Eye are worth cutting into steaks. You will need to ask for the Front/First Cut/Rib End of the whole Boneless Chuck Roll. Depending on where you live, it will be one of the three delineations above in bold. You will be able to see the Chuck Eye, as it looks similar to the Rib Eye. You will be able to remove it easy, just by following the natural seam. I wish I had a good photo of a Chuck Roast/Roll and it would be easier to show you. Hopefully the two pics below will help you to an extent. These are Rib Eyes and the three on the right are similar to what a Chuck Eye looks like. The four steaks on the right are Chuck Eye Steaks. You can see the similarity, but the Chuck Eye is more 'flat' whereas the Rib Eye is Round.
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Post by feedmebbq on May 6, 2009 10:36:54 GMT -5
Ohh, I didn't even realize that. Thanks for the pictures BBQ Butcher!
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Post by mcmanus1000 on Oct 2, 2012 3:29:19 GMT -5
is there such thing as a bone in chuck eye steak? if so, is there some type of roast that i can cut or ask the butcher to cut it from? thanks.
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Post by BBQ Butcher on Oct 2, 2012 3:46:44 GMT -5
is there such thing as a bone in chuck eye steak? if so, is there some type of roast that i can cut or ask the butcher to cut it from? thanks. You can ask the butcher to cut you a "7-Bone" Chuck steak or roast and then cut around the "eye" at the bottom of the steak, leaving the bone intact. I've never seen this cut displayed in the States, though. Another option is to ask the butcher for the 13th bone off the rib roast (the large/Chuck end). This is where the Rib turns into the Chuck. Probably your best option, as much of the Chuck meat comes boneless now.
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Post by mcmanus1000 on Oct 2, 2012 11:56:37 GMT -5
Thank you so much for your response. I'm a little confused by the end of your answer however. I thought the rib roast was ribs 6 to 12 so there wouldn't be a 13th bone. Am I misunderstanding something here? thanks again
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Post by BBQ Butcher on Oct 2, 2012 13:56:23 GMT -5
Thank you so much for your response. I'm a little confused by the end of your answer however. I thought the rib roast was ribs 6 to 12 so there wouldn't be a 13th bone. Am I misunderstanding something here? thanks again My mistake...early morning, no coffee yet Good catch! The 13th bone is actually in the Chuck. So have the butcher cut one thick from the 12th or split it into two thinner ones.
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