The chuck eye steak comes from the shoulder, immediately after the ribs the ribeyes are cut from. It is sometimes called a "poor man's ribeye" for this reason, but we think that with its flavor and tenderness it holds its own! The chuck eye steak lends itself well to regular steak-cooking methods, shining most brightly with a generous salting, a hearty browning sear, and then a quick roast to finish to desired temperature. Also known as a delmonico steak.
Our beef is grass fed and grain finished on the Callicrate ranch for the perfect texture and deep flavor. Humanely raised with no hormones or steroids, our animals are raised outdoors with room to roam. The Callicrates provide healthy diets free of growth promoting substances and process right on the farm to minimize stress, so you get to enjoy the best beef anywhere. There are no additives in their meat, which is why the taste is so clean and natural.
*Photo credit to Wicked Spatula - check out their recipe for chuck eye steaks with chili herb butter here!*