Versatile cooking options: grill hot or cook low and slow
Cost-effective alternative to premium cuts
Sourced from the 5th rib, near the ribeye section
Summarized by Shop
Cut from the 5th rib — right where the ribeye ends — the chuck eye is often called "the poor man's ribeye." It carries the same rich marbling and bold flavor of the rib section at a lower price point. Grill it hot or cook it low and slow. About 7 packages per whole animal.