Beef cut: where it is, price, recipes
Chuck eye
The first five ribs, sitting just ahead of the ribeye: nearly the same marbling, half the price, one extra sinew to work around. The best value on the grill.
- Grilled
- Pan-seared
- Braised
$7/ lb
- In French
- Basses côtes
- US side
- Chuck
- Around the world
- Zabuton (Japan)
- Where it sits
- Rib. A côte de bœuf is a ribeye that kept its bone, and the bone is half the show.
- Tenderness
- 3/5
- Flavor
- 5/5
- Marbling
- 5/5
- Price
- $7 / lb ·
- Actual size
- ~30 cm
Compared with its neighbors
Compared with Bone-in ribeye, Chuck eye is less tender (3/5 vs 4/5) and costs $10 a pound less.
Compared with Hanger steak, Chuck eye is less tender (3/5 vs 4/5), more marbled (5/5 vs 3/5) and costs $5 a pound less.
| Cut | Tenderness | Flavor | Marbling | Price | How to cook it |
|---|---|---|---|---|---|
| Chuck eye | 3/5 | 5/5 | 5/5 | $7 / lb | Grilled, Pan-seared, Braised |
| Bone-in ribeye | 4/5 | 5/5 | 5/5 | $17 / lb | Grilled, Roasted, Pan-seared |
| Hanger steak | 4/5 | 5/5 | 3/5 | $12 / lb | Grilled, Pan-seared |
