UncommonChuck
Chuck-eye steak
Also Delmonico, poor man’s ribeye
The first few steaks off the chuck roll, next door to the ribeye. Same eye muscle, less fame.
- Per animal
- 2 small rolls · about 8–12 steaks
- Per half-cow
- 4–6 steaks
- How to cook it
- Grill or reverse-sear like a ribeye. Pull 130°F. Do not braise these.
- Rarity
- Butchers have to cut them on purpose. Many chucks go straight to roast.
- What to buy
- Ask the butcher to cut steaks from the rib-end of the chuck roll. If they look blank, buy ribeye.
- Money
- Ribeye neighbor, often $4–8 less a pound. Buy these when you see them.
- Trim
- Leave the fat. Do not peel the cap.
- Leftovers
- Sandwiches. Do not recook past warm.
Only the rib-end of the chuck roll. The rest is roast meat.
How many
Buy 4 lb · ~3.2 lb to the table · 6 plates at 8 oz
How to cut
Like a ribeye. Serve whole, or slice across after a rest.
12 cooks in the library for chuck-eye steak.
The whole animal
Every retail cut we track, how many you generally get, and how often it actually shows up in a case. Tap a line to pin it on the chart.
Cook through a half-cow — the order that keeps scarce cuts from becoming grind.
Chuck
26%
Rib
9%
Short loin
8%
Sirloin
9%
Round
22%
Brisket
5%
Plate
6%
Flank
3%
Shank
4%
half-cow counts are typical, not a promise from the plant.
