Beefmaster Chuck Eye

The chuck eye is the ribeye muscle where it continues forward into the chuck, the next steak over from the ribeye. It eats like a ribeye at a better price.

How to cook it: treat it like a ribeye. Pat it dry, salt it, and sear in a very hot pan, turning every minute or so. Beefmaster is leaner than Wagyu, so pull it at medium-rare to medium and rest five minutes before slicing.

USDA safe minimum for whole cuts of beef is 145°F with a three-minute rest. Cooking to a lower temperature is a personal preference, not a safety recommendation.

Thaw in the refrigerator, about 24 hours for most packs. For faster thawing, keep the package sealed in cold water and change the water every 30 minutes, then cook it right away.

Every pack is individually weighed. Choose your size above.

From our family ranch, DL Texas Ranch, in Montgomery, Texas. Ships frozen.