The Chuck Eye comes from the upper shoulder of the cow. Known for flavorful roasts, chuck cuts generally benefit from low-and-slow cooking methods. However, because the Chuck Eye includes a few inches of the tender longissimus dorsi muscle, the main component of a rib-eye, it can handle the high-heat cooking methods more appropriate for steak. A Chuck Eye is also a great cut for pot roasts, stews, and braises. With a higher percentage of both fat and collagen than roast cuts from the round section at the rear of a cow, the chuck roasts turn succulent and flavorful with low-and-slow cooking methods.

* Frozen product

* Boneless