Chuck Eye Steak 10oz
$10
$10 each
0.275 kg
Description
1 x 10oz Chuck Eye Steak, ~ 250-300g
The Chuck Eye Steak comes from the upper shoulder of the cow and is a very budget friendly alternative for a rib eye steak. Cook chuck eye steaks quickly over high heat, as you would a rib-eye or other prime cut. Cooking instruction: Put the steaks on the grill and cook for 4 to 5 minutes per side for a medium-rare finish. If you're using a meat thermometer, take it off the grill when it reaches around 135 F. The steak will continue cooking for a final temperature of around 140 to 145 F.
The Chuck Eye Steak comes from the upper shoulder of the cow and is a very budget friendly alternative for a rib eye steak. Cook chuck eye steaks quickly over high heat, as you would a rib-eye or other prime cut. Cooking instruction: Put the steaks on the grill and cook for 4 to 5 minutes per side for a medium-rare finish. If you're using a meat thermometer, take it off the grill when it reaches around 135 F. The steak will continue cooking for a final temperature of around 140 to 145 F.
Quick facts
- 100% Grass-Fed, Grass-Finished
- No antibiotics or hormones used
- Dry-aged for a minimum of 21 days
- Vacuum packed + flash frozen
- Footprint: average 585 km from Farm to Vancouver
Farm
Empire Valley Ranch | Churn Creek, BC
Besides the high quality of beef, we have selected this farm because:
- Their Heifers live in the wild on natural pasture all year round
- Their Heifers drink from natural water sources
- Ethically raised & managed with horses to minimize stress