Chuckeye Steak

The Chuckeye is a hidden gem, cut from the rarely used center of the shoulder. It's tender, richly marbled, and shockingly affordable. Think steakhouse quality without the markup. A secret favorite among our regulars, and once you try it, you'll get why. There's a reason it's called the Poor Man's Ribeye.

Dry-aged for at least two weeks, vacuum-sealed one per pack, and flash-frozen to lock in the magic.

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