Chuck Eye Steak

Chuck Eye Steak — The Ribeye's Best-Kept Neighbor.

The ribeye is cut from ribs 6 through 12. The chuck eye comes from rib 5 — the last rib before the chuck primal begins, and the exact point where the ribeye's signature muscle group carries over. Same spinalis. Same longissimus. Nearly the same marbling. The butcher's nickname for it — the poor man's ribeye — undersells it, but the comparison is accurate: this steak delivers the richness and depth of a ribeye at a price that makes you want to buy two.

There's a reason you don't see chuck eye steaks at most grocery stores. Only two come from each animal, and they're small. Packing them out individually takes effort that a large operation doesn't bother with. At Solterra, where we believe in using every part of a well-raised animal, that extra effort is exactly the point. You're getting a cut that most people never encounter — rich, well-marbled grain-finished Angus beef that cooks and eats like a premium steak without the premium price tag.

One note: the chuck eye has a small line of connective tissue running through it from the chuck side. Cook it to medium-rare — 130–135°F — and it's not a factor. Cook it beyond that and it can tighten up. Treat it like a ribeye: screaming-hot cast iron, two to three minutes per side, butter and herbs in the last minute, rest for five. That's all it needs.

Intentionally raised. For those who believe in better.