Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Chuck Eye Steaks - Finding Them


Porthos
 Share

Recommended Posts

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.

  • Like 2
  • Thanks 2

Dave Scantland
Executive director
dscantland@eGstaff.org
eG Ethics signatory

Eat more chicken skin.

Link to comment
Share on other sites

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. 

  • Like 1
  • Thanks 1

Mitch Weinstein aka "weinoo"

Tasty Travails - My Blog

My eGullet FoodBog - A Tale of Two Boroughs

Was it you baby...or just a Brilliant Disguise?

Link to comment
Share on other sites

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)

 

20220915_185142.thumb.jpg.055e45cf25e4f1c7accb26ae78ac1ea0.jpg

  • Like 4
  • Delicious 1
Link to comment
Share on other sites

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!!

 

 

  • Like 2

Mitch Weinstein aka "weinoo"

Tasty Travails - My Blog

My eGullet FoodBog - A Tale of Two Boroughs

Was it you baby...or just a Brilliant Disguise?

Link to comment
Share on other sites

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

  • Like 1
Link to comment
Share on other sites

@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.

Dave Scantland
Executive director
dscantland@eGstaff.org
eG Ethics signatory

Eat more chicken skin.

Link to comment
Share on other sites

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.

Mitch Weinstein aka "weinoo"

Tasty Travails - My Blog

My eGullet FoodBog - A Tale of Two Boroughs

Was it you baby...or just a Brilliant Disguise?

Link to comment
Share on other sites

@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 by rotuts (log)
  • Like 1
Link to comment
Share on other sites

 Share

×
×
  • Create New...