One 8-10 ounce steak. A high-value alternative to a Rib Eye Steak and an excellent cut for grilling. Steaks are cut from the rib end only of the Chuck Eye Roll. Also knowns as a Chuck Eye steak, they come from the same area of the cow as the ribeyes and thus share many of the same characteristics.
Tender ribeyes come from the sixth to twelfth ribs; butchers cut the chuck eye steaks from the fifth ribs. However, chuck eye steaks aren’t always available, but they tend to be a budget-friendly cut of beef when you can find them.
This famous cut of meat we offer was introduced in New York City early in the nineteenth century by the Delmonico brothers, John and Peter, who arrived in America from Switzerland.