Meat
Chuck Eye
Beef chuck eye is the continuation of the ribeye muscle into the chuck—sometimes called the poor man’s ribeye. It offers good marbling and tenderness for a chuck cut, excellent as steaks or a small roast when graded well. Flavour is classic beefy and rich. Grill or pan-sear steaks like ribeye but expect slightly more chew; roast whole gently. Pull medium-rare to medium. Trim excess exterior fat if flare-ups are a problem. Outstanding value when priced below ribeye.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 11.8 g
- Saturated Fat 5.48 g
- Trans Fat 0.2 g
- Monounsaturated Fat 5.2 g
- Polyunsaturated Fat 1.08 g
- Cholesterol 72.3 mg
- Sodium 59 mg
- Salt 0.15 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 21.6 g
- Water 62.2 g
- Energy 192 kcal
- Water 62.2 g
- Protein 21.6 g
- Fat 11.8 g
- Saturated Fat 5.48 g
- Monounsaturated Fat 5.2 g
- Polyunsaturated Fat 1.08 g
- Omega-3 0.16 g
- Trans Fat 0.2 g
- Vitamins 37.3 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.21 mg
- Vitamin B3 — Niacin 5.6 mg
- Vitamin B5 — Pantothenic Acid 0.61 mg
- Vitamin B6 0.4 mg
- Vitamin B7 — Biotin 2.5 µg
- Vitamin B9 — Folate 7.8 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.29 mg
- Vitamin K 1.4 µg
- Minerals 407 mg
- Major Minerals 405 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 72.3 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.08 · vitamin-b2-riboflavin: 0.21 · vitamin-b3-niacin: 5.6 · vitamin-b5-pantothenic-acid: 0.61 · vitamin-b6: 0.4 · vitamin-b7-biotin: 2.5 · vitamin-b9-folate: 7.8 · vitamin-d: 0.2 · vitamin-e: 0.29 · vitamin-k: 1.4 ·
Minerals
Chuck Eye of Beef: composition reflects this culinary part relative to the whole ingredient.
Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
American butchers marketed chuck-eye steaks as an affordable ribeye alternative.
Warehouse clubs popularised thick chuck-eye steaks for home grills.
Food media crowned chuck eye a best-value steak cut.