quote:

Originally posted by Tony C.:
i threw the room temp steaks on with no seasoning or oil. closed the lid counted to 90

Tony,
Was the counting procedure just 1, 2, 3 or was it one Mississippi, two Mississippi. I'm getting some chuck eyes tomorrow and want to make sure I'm doing them correctly. Just kidding Tony. Looks good and tasty

i just did a slow count. i forgot to bring my timer out and didn't want to go back in. i wanted approx. 180 secs per side.

Had these last night and they were really good!

I think it would be easier for me to get a bank loan on a house than it is to find a chuck eye

quote:

Originally posted by Dave/G:
I think it would be easier for me to get a bank loan on a house than it is to find a chuck eye

They can be difficult to find. Try talking with your meat people and see if they will help you out.

quote:

Originally posted by Larry Wolfe:

quote:

Originally posted by Dave/G:
I think it would be easier for me to get a bank loan on a house than it is to find a chuck eye

They can be difficult to find. Try talking with your meat people and see if they will help you out.

Finally I got lucky on something! Cannot find tri's, cant find any prime beef, but my lil' grocery store meat dept has these. Now I want to do them all the time.....think I have time today as a matter of fact

It's really strange when you hold these next to a ribeye and do a direct comparison, to me, the chuck eye's have more marbleing, and look better for less then half the price per lb. They are just about half the size (%60 maybe) as a ribeye. The smaller size is actually better in my expanding waistline's honest opinion...I can eat two chuck eye's a week compared to one ribeye per week right?

Brandon

I thought I found them the other day when a store advertised boneless chuck steaks, however, when I went there a man in the meat dept said they were not the same as chuck eye steaks so I passed. I'll keep my eyes open, but my guess is that up here nobody sells them because they aren't popular. I think chuck up here is typically ground, sold as stew meat, pot roasts, etc. Same as most places I suppose. If anybody up here has found them, please post where.

Larry,
I have been on the hunt for Chuck Eye's since I saw this post.
Today, in the market I saw "Beef Chuck Steak, blade bone in"
Is it the same, just called by a different name? It looked similar to your picture.
Please let me know, and I will pick some up. Thanks!!

I was in my local Sam's Club in Florissant, MO over the weekend and checked the case for chuck eye steaks and was surprised that they had them. I bought a package and grilled one and Tilia'd the others. I was surprised at how tender and good tasting it was...not much gristle. I hope the others are just as good. I think I paid $3.86/lb which was just about 1/2 the cost of the rib eyes. Thanks for the post Larry....it made me aware of this beef cut.

This message has been edited. Last edited by: Tom Fischer,

quote:

Originally posted by michele p:
Larry,
I have been on the hunt for Chuck Eye's since I saw this post.
Today, in the market I saw "Beef Chuck Steak, blade bone in"
Is it the same, just called by a different name? It looked similar to your picture.
Please let me know, and I will pick some up. Thanks!!

i could be wrong, but i think that is a different cut all together, i think what that is is a chuck roast sliced thin for steak. the chuck-eyes don't have a bone in them.

Never seen chuck-eye around here. Maybe I wasn't looking close enough but don't recall seeing them.

"i could be wrong, but i think that is a different cut all together, i think what that is is a chuck roast sliced thin for steak. the chuck-eyes don't have a bone in them."


Thanks Tony! I will keep looking for the right cut. I am glad I didn't buy those.

Hmm...if the Sam's in MO has them, perhaps mine will too. Anyone know what the "mother" peice of meat would be? Where are these being cut from, as in, do you think it would be possible to find the "chunk" they come from, even if the steaks aren't available. I could then cut my own steaks out of the chunk.

Hopefully I can find some, I haven't had been in non-brisket form in quite some time!