This large, boneless cut comes from between the ribs and backbone. Contains a mix of tender and somewhat tough muscles, which are fabricated into smaller cuts known as the Chuck Eye Roll and the Chuck Under Blade.
A typical approach is to make those first few inches into steaks, known as chuck eye steaks or sometimes, amusingly, called Delmonico steaks. The middle section of the chuck eye can be sliced into thick strips and sold as country-style ribs, which are flavorful and excellent for braising.
Finally, the tough meat from the neck end of the chuck eye is often used for stew meat or ground chuck, or, it might be sold as a chuck eye roast. Beware of any roast that could also be stew meat. For that matter, sometimes the whole chuck eye is simply cut in half and sold as two large roasts.
Brand: Friboi, Country: Brazil
