Range West Beef – Chuck Eye Steak
The chuck eye steak comes from the upper shoulder of the cow, the region butchers refer to as the chuck primal. Because the chuck eye includes a few inches of the tender longissimus dorsi muscle, the main component of a rib-eye, it can handle the high-heat cooking methods more appropriate for steak. Cook chuck eye steaks quickly over high heat, as you would a rib-eye or other prime cut. Pay close attention, though – an overcooked chuck eye becomes dry and tough.
(This product is priced at 9.89/lb. You will be charged based on the actual weight when ordering)
5.76lb in stock
Range West Beef is a small diversified family farm raising commercial corn, alfalfa and mixed grass hay, and recently, wheat and soybeans. Our grass-finished animals are grazed on high-quality irrigated grass and legume pasture, and are fence line weaned for reduced stress. Most of our cattle reach processing weight and finish at about 24 months of age, but some will range in age from 20-29 months. Our target is that cattle would grade – high select to choice grade USDA. Animals are processed at Wahoo Locker, Wahoo, NE. This is a USDA inspected facility and all of our “Range West” branded products are USDA inspected.