Posted on 12/11/2015 3:55:30 PM PST by RoosterRedux
I have always been a rib-eye fan. That was my favorite cut of steak.
But a few weeks ago, I came across a "chuck-eye" steak at Walmart. It looked like a ribeye at half the cost...so I grabbed it.
When I did an interweb search, I found many who bragged about its flavor and low cost.
I grill another one tonight.
Beautiful steak. $5 total cost.
This cut is called the poor man's ribeye. But it is just as good at half the price.
Just thought my fellow Freepers might want to know.
I personally enjoy baloney-eye with catsup
Good to know! thanks
Went to Costco today & meat prices are so high.
I’ll look for this cut at the grocery stores..
Thank you! We butcher our own bison and I’ll ask Mr. Megan about this!
That’s interesting - I also like the rib-eye steak. I will have to watch for the chuck-eye. I’ve never seen it up here.
Thanks.
But for me the issue isn’t taste but tenderness.
How soft is the jest compared to ribeye?
I hate it when they switch names on cuts. I remember when tenderloin was filet mignon. What is the original name of the cut you bought?
Yeah, you can see the tender center in a Chuck Roast. it always is the best part of the roast.
But I still like my rib eyes, or a very good sirloin.
“How soft is the jest compared to ribeye?”
Should be how soft is it compared to ribeye?
Just found this. Good to know - had never heard of them!
What is a chuck eye steak? It is often referred to as the poor man’s rib eye and that is for good reason. Rib eyes are cut from the 6th to the 12th rib of the cow. The chuck eye is cut off the 5th rib. Don’t confuse them with chuck steaks. These are chuck EYE steaks. There are only two chuck eye steaks per cow so they aren’t always available. But when they are, they are quite the treat at a much discounted rate from the lauded rib eye.
To my knowledge, it used to be called a Chuck steak. That could be trimmed to say center cut or not.
The Chuck-eye term is just marketing IMO....based on the high beef prices they have resorted to some creativity.
You will probably have to ask your butcher about the chuck-eye. There are only 2 per cow...but they are so fine and so cheap.
My butcher said that the owner of the grocery eats most of the ones in the butcher shop. But he has a couple of extras each week.
They wonderful and priced just right.
I find Aldi’s has good sirloins and they are vacuum sealed, so they have a longer ‘frig shelf life’ before cooking or freezing.
Walmart’s are somewhat tougher and have more gristle.
Ignore that bullshit from freeper "Cold Heat". He doesn't care that he has oral diarrhea.
Hey there Rooster.....
I am going to ask at Costco. They cut those lovely cows up behind the glass, so maybe I can witness my first chuck-eye being “harvested” right before my eyes!
In any case, my farmer daughter and son-in-law will soon be raising cows, along with their sheep and pigs, so I can call dibs on them!
Yes, I only very rarely buy any beef from walmart.
That’s a strong endorsement.
Thanks for the tip.
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