The Chuckeye comes from the Chuck primal of the cow (shoulder area). It is the center of the Chuck muscle, an area which is seldom used by the animal. It creates a tender, very well marbled cut that rivals traditional steaks at a lower price. These are the "secret customer favorite" of many of our connoisseurs.
Our Chuckeye Steaks are dry aged for a minimum of two weeks, packaged one per pack, vacuum sealed, and flash frozen for optimal freshness.
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For info on some of the breeds we offer,
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