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Chuck Eye Steaks (Finally found some)

post #1 of 17
Thread Starter 
Chuck Eye Steaks (Finally found some)

Every time I see some Chuck Eye Steaks posted I get the urge to look harder for them in my stores. So Mrs Bear finally found a couple for us to try. She got “Choice” Chuck Eye Steaks for $4.50 per LB.

So here’s our opinion of our First Chuck Eyes ever:
Looked Great in the Raw.
Fell apart before they got to the Grill.
Grilled Nicely, and looked very good after Grilling.
Had Great taste——Similar to Ribeye in flavor.
Meat was very chewy with lots of Gristle. About 20% was inedible due to toughness.

I may try this again to see if these were just a bad pair of steaks, but only if they’re very cheap again.
We were very Disappointed.

Bear



Started with a couple pounds of Chuck Eye Steaks @ $4.50 per pound:





Closer look shows it was $4.494 per pound (Choice):





Falling apart before they got to the Grill:





While we’re waiting, a Pic of my front yard—Dandelions finally gone:





Looking Pretty Good !!





Only about half of one steak fit on my Sizzle Plate, along with some Broccoli & some Roasted Reds:





And a Quick look inside:
post #2 of 17

Thanks John for the follow up on the Chuck Eyes. Your pics are great as usual, yard looking beautiful.

I have some more Chuck eyes in the freezer I'll be trying before long. and will post the results.

They do look great in the package, mine held together until they hit the grill.

 

Points for the Great Pics and Information     points1.png

 

 

Gary

post #3 of 17

Looks good. Yep, they are a compromise. They are tasty but not very tender, unless you get the first cut that is against the rib eye. Not many to go around and you have to be a Butcher to recognize them. I seriously think the Staff buy them cheap and they never make it to the case...JJ

post #4 of 17
Thread Starter 
Quote:
Originally Posted by gary s View Post
 

Thanks John for the follow up on the Chuck Eyes. Your pics are great as usual, yard looking beautiful.

I have some more Chuck eyes in the freezer I'll be trying before long. and will post the results.

They do look great in the package, mine held together until they hit the grill.

 

Points for the Great Pics and Information     points1.png

 

 

Gary


Thank You Gary!!

And Thanks for the Points!

 

Bear

post #5 of 17
Yep, they have a rib-eye taste, but they ain't rib-eyes! That's what you get for a $4# difference. We usually fry them with onions.
Beautiful yard! I totally understand the dandelion thing...
Dan
post #6 of 17
Thread Starter 
Quote:
Originally Posted by Chef JimmyJ View Post
 

Looks good. Yep, they are a compromise. They are tasty but not very tender, unless you get the first cut that is against the rib eye. Not many to go around and you have to be a Butcher to recognize them. I seriously think the Staff buy them cheap and they never make it to the case...JJ


Thank You Jimmy!!!

 

I would guess that happens in a lot of places.

 

Bear

post #7 of 17
Thread Starter 
Quote:
Originally Posted by SmokeyMose View Post

Yep, they have a rib-eye taste, but they ain't rib-eyes! That's what you get for a $4# difference. We usually fry them with onions.
Beautiful yard! I totally understand the dandelion thing...
Dan

 

Thank You Dan!!

 

Yeah. That pic was after my 5th mowing of this season. It takes about 5 mowings to get rid of the first batch of Dandelions.

Then it will be a couple of nice green grass weeks before the second (smaller) batch of Dandelions comes up, but they only last about 3 mowings.

Then the dryness hits for a few weeks, and those things we call "Snappers", and then the heavy covering of clover.

 

Then next thing you know everything turns White again!!! xmas_snowman.gif

 

Bear

post #8 of 17

Bear Sorry to hear they were tough I am staying with Fillet, PR, Brisket, or Burgers for Beef

Richie 

post #9 of 17

Then next thing you know everything turns White again!!! xmas_snowman.gif

 

Bear

 

 

I probably told you this before, but I guess it's what you're use too. I don't see how you northern boys (and girls) do it with all that snow.

 

But if you were down here very long you would probably miss the snow.

 

It sure is pretty   "to look at"

 

Gary

post #10 of 17
Thread Starter 
Quote:
Originally Posted by tropics View Post
 

Bear Sorry to hear they were tough I am staying with Fillet, PR, Brisket, or Burgers for Beef

Richie 


Yeah---We're gonna stick with our favorites ------- Ribeye Steaks & Prime Rib still Rules!!!

 

Just got the new Flyer------Giant has "Choice Bone In Ribeye" for $5.77, and tomorrow is Mrs Bear's regular shopping day!!!

Might have to let her take my Truck!!!:biggrin:

 

Bear

post #11 of 17

See you just thought you were out of meat.  But you may need to go So you can the get the butcher to cut you some 3 or 4 bone PR's and cut you a bunch of Ribeye's

 

Gary

post #12 of 17
Quote:
Originally Posted by Bearcarver View Post
 


Yeah---We're gonna stick with our favorites ------- Ribeye Steaks & Prime Rib still Rules!!!

 

Just got the new Flyer------Giant has "Choice Bone In Ribeye" for $5.77, and tomorrow is Mrs Bear's regular shopping day!!!

Might have to let her take my Truck!!!:biggrin:

 

Bear

 

 

Another sale??????    Yup, gonna have to pick some up.

post #13 of 17
Thread Starter 
Quote:
Originally Posted by gary s View Post
 

See you just thought you were out of meat.  But you may need to go So you can the get the butcher to cut you some 3 or 4 bone PR's and cut you a bunch of Ribeye's

 

Gary

 

I already have a bunch of 5 pound Prime Ribs in my meat freezer.

We'll just get a bunch of bone in Ribeyes tomorrow @ $5.77.

 

Bear

 

Quote:
Originally Posted by c farmer View Post
 

Another sale??????    Yup, gonna have to pick some up.

Yup!!

LOL----Good thing you & I don't shop the same Giant Store!!! Mine is in Trexlertown.

 

Bear

post #14 of 17
Quote:
Originally Posted by gary s View Post

Then next thing you know everything turns White again!!! xmas_snowman.gif



 



Bear



 



 



I probably told you this before, but I guess it's what you're use too. I don't see how you northern boys (and girls) do it with all that snow.



 



But if you were down here very long you would probably miss the snow.



 



It sure is pretty   "to look at"



 



Gary


Quote:
Originally Posted by gary s View Post

Then next thing you know everything turns White again!!! xmas_snowman.gif



 



Bear



 



 



I probably told you this before, but I guess it's what you're use too. I don't see how you northern boys (and girls) do it with all that snow.



 



But if you were down here very long you would probably miss the snow.



 



It sure is pretty   "to look at"



 



Gary


Trust me, Gary, most of us wouldn't miss it at all, especially when we have to work and drive through it. However, a week or two of those 110 degree summers would send me north in a hurry LOL! Like you said, it's all what you're used to :-)
Dan
post #15 of 17
Thread Starter 
Quote:
Originally Posted by gary s View Post
 

Then next thing you know everything turns White again!!! xmas_snowman.gif

 

Bear

 

 

I probably told you this before, but I guess it's what you're use too. I don't see how you northern boys (and girls) do it with all that snow.

 

But if you were down here very long you would probably miss the snow.

 

It sure is pretty   "to look at"

 

Gary


I'll put it this way-----The older I get, the older the Snow gets!!!

It's no fun any more!

 

However, I have to agree with Dan on the High Heat.

 

Bear

post #16 of 17

Worse thing about our heat is the high humidity that goes with it.

 

Gary

post #17 of 17
Quote:
Originally Posted by Chef JimmyJ View Post

Looks good. Yep, they are a compromise. They are tasty but not very tender, unless you get the first cut that is against the rib eye. Not many to go around and you have to be a Butcher to recognize them. I seriously think the Staff buy them cheap and they never make it to the case...JJ

I think, as usual, this is dead on true from Chef Jimmy. I get them sometimes that are almost identical to a Ribeye and other times they are inconsistent and resemble a sliced roast. The title and often times lack of familiarity with the cut seems to give a large amount of leeway to the butcher/packer.
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