Chuck Eye Steaks - Finding Them

[Dave the Cook]

I stumbled across this video (sponsored by the Certified Angus Beef folks) the other day. It's as clear an explanation of the difference between a chuck roll and a chuck-eye roll as I've ever seen. Although it demonstrates a breakdown of an entire chuck roll, it has particular relevance to this topic, as it pretty clearly shows how chuck-eye steaks are fabricated. 

 

How to Break Down a Chuck Roll

 

Almost as interesting, partly because it shows how to extract the spinalis (ribeye cap, or sometimes deckle, much beloved by @TicTac) steak from the 109 rib primal, is this video (same source): How to Break Down a Ribeye Roll. There's also a slightly less compelling but still interesting video on breaking down a whole sirloin.

[weinoo]

That's great!! I love the butcher...and I really like his watch.

[weinoo]

Another thing about that video which is very important...see how much he uses his hands to separate various muscles and components of the larger cut. When one watches a real butcher or chef with knowledge of butchering - that's what they do; it's not always a knife. 

[Dave the Cook]

I had never heard of the Sierra steak (or seen a watch like that). It looks tasty (the steak, not the watch).

[rotuts]

@Dave the Cook 

 

as before : excellent Vid.

 

""  Certified Angus Beef ""

 

is , as we know , a commercial label.

 

so , various naming , similar in scope 

 

and possible profit 

 

are what they are.

[gfweb]

Amazing coincidence! For the first time in 5 years of shopping today there was chuck eye!

 

Sous vide 130F x 90 min and broiler sear.  It could've used another hour in the bath. One steak was a little tough. Great meaty flavor though.  (I did SV with a tbsp of soy and fish sauce ala @rotuts)

 

[weinoo]

I wonder if they were both from the first two steaks they call chuck eye, or if they're going even further into the muscle for an extra steak or two?

 

@Dave the Cook - The Sierra steak was an interesting find/marketing thing. I had not heard of it either.  It sure has the structure of a flank, once he did that major trim.

 

I guess it's a thing now.

 

https://www.beefitswhatsfordinner.com/cuts/cut/2511/sierra-steak

 

https://www.thespruceeats.com/what-is-a-sierra-steak-995259

 

https://porterroad.com/products/sierra-steak

 

https://www.traeger.com/cuts/beef/chuck-sierra-steak

 

Good find by whatever butcher found it!!

 

 

[gfweb]

5 minutes ago, weinoo said:

I wonder if they were both from the first two steaks they call chuck eye, or if they're going even further into the muscle for an extra steak or two?

 

@Dave the Cook - The Sierra steak was an interesting find/marketing thing. I had not heard of it either.  It sure has the structure of a flank, once he did that major trim.

 

I guess it's a thing now.

 

https://www.beefitswhatsfordinner.com/cuts/cut/2511/sierra-steak

 

https://www.thespruceeats.com/what-is-a-sierra-steak-995259

 

https://porterroad.com/products/sierra-steak

 

https://www.traeger.com/cuts/beef/chuck-sierra-steak

 

Good find by whatever butcher found it!!

 

 

I think they went further in. The two steaks were not very similar

[gfweb]

The price was certainly right,  8.49 /lb

[weinoo]

1 hour ago, gfweb said:

The price was certainly right,  8.49 /lb

At that price, oh yeah - get some more, and grind it up!!

[Dave the Cook]

@weinoo, I don't think it was a butcher, it was someone working for the National Cattlemen's Beef Association, who, using money raised by their check-off program, financed the University of Nebraska's undertaking of the Bovine Myology project, which identified not only the Sierra, but the flatiron, the chuck-eye, the petite tender, and a few other "new" cuts.

 

18 minutes ago, weinoo said:

At that price, oh yeah - get some more, and grind it up!!

 

I beg you, stop. There are cuts that are just as good for burger meat, but few that can equal the succulence of a chuck-eye.

[gfweb]

26 minutes ago, weinoo said:

At that price, oh yeah - get some more, and grind it up!!

Maybe a cheesesteak "with"

[weinoo]

9 hours ago, Dave the Cook said:

I don't think it was a butcher

 

Excuse me...myologist.  But he could probably get a job as a butcher.

 

9 hours ago, Dave the Cook said:

I beg you, stop. There are cuts that are just as good for burger meat, but few that can equal the succulence of a chuck-eye.

 

Exactly why it's great for a burger.

 

Or a cheesesteak.

[rotuts]

@gfweb 

 

if your meat is tough , just SV it longer at the low temp

 

if you can stand it for 3 or so days,

 

do the refrigerator RB40 cure.

 

then SV it based on its toughness , at the low temp.

 

this is of course for meat w flavor vs tough meat that has ;less flavor :

 

ie   Round etc

 

its fun and tasty knowing your meat .

Edited September 16, 2022 by rotuts (log)

[lindag]

Chuck Eye Streaks are rather plentiful around here.  I keep a few in the freezer for slow cooing dishes such as Swiss Steak, etc.

Edited September 16, 2022 by lindag (log)