Grass-Fed Chuck Eye Steak

Sometimes called the "poor man's ribeye" — but there's nothing poor about it. The chuck eye is cut from where the shoulder meets the rib section, so it shares the same rich marbling and beefy depth as a true ribeye at a more approachable price point. It's tender, flavorful, and forgiving on the grill or in a cast iron pan. If you love a ribeye but want to stretch your meat budget without sacrificing flavor, this is the cut to know.