Cut guide · Chuck section
Chuck eye
Cut from the chuck right next to the rib section, so it shares much of the ribeye's texture at a lower price.
Tenderness3/5
Flavor4/5
Fat3/5
Best methodPan-sear or grill
DonenessMedium rare to medium
Price tier$
Listed at12 places
Often called the poor man's ribeye. Buy it thick, season it early and cook it like a ribeye.
Around the world
What chuck eye is called
| Country | Name |
|---|---|
| United States | Chuck eye steak |
| United Kingdom | Chuck eye |
| Spain | Aguja |
| Sweden | Högrev |
| Australia | Chuck eye |
| Indonesia | Sampil |
| Japan | Kata-rōsu (肩ロース) |
Where to find it
Chuck eye near you
Related cuts
Cook it right