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. 
 
This is our Grain Finished American Wagyu variety, the latest of which has outstanding marbling. We visually estimate it to rank as a BMS 9 on the Japanese marbling scale (based on Ribeyes), which is beyond what the USDA scale even measures. This is far beyond the Prime marbling that you will find at even the most premium steakhouses, where you would be paying upwards of $120 for a comparable Ribeye steak. Less than 1% of the beef raised in the US has this level of marbling.
 
Our Chuckeye Steaks are dry aged for a minimum of two weeks, packaged one per pack, vacuum sealed, and flash frozen for optimal freshness. Our American Wagyu Chuckeyes are cut 1" thick to match the Japanese style of thinner steaks and shorter cook times.