These eat as good or better than prime rib .
Pretty well explained . That " eye " extends the length of the chuck roll . It's only the 2 , maybe 3 inches that are next to the rib section that count as chuck eyes . I think some cut the rest of the eye into steaks and sell as such , but it's not the same .
Retired Spook
The steak you posted has a huge eye on it and looks like the remains of a rib bone tail . Probably why it was so good .
Chuck roll I broke down a few weeks ago . This is just out of the bag . You can see the " eye " at the top of the picture . That end right there is a chuck eye steak , and that's the transition cut from rib to chuck . You can see a separation after about 2 1/2 inches . So 2 steaks of the real good stuff is all you get .
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This is the whole thing broke down ( right or wrong . No expert either )
Bottom left of the picture is the eye section cut into steaks from front to back . I would only consider the first 2 chuck eyes . Maybe a third one . The rest I consider chuck steaks . You can see the eye in the first one ( double cut ) . then it starts to taper in the second and third , and gone in the last 2 .
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