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. 
 
These particular South Poll steers finished wonderfully on our Spring grass, and the beef turned out to be exceptional. Expect an estimated Mid to High Choice marbling level (based on Ribeye grading), which is virtually unheard of on 100% grass fed and finished animals, along with a tender bite and robust flavor. It has a beautiful, yellow tinted fat due to the high levels of beta carotene.
 
Our Chuckeye Steaks are dry aged for a minimum of two weeks, packaged one per pack, vacuum sealed, and flash frozen for optimal freshness.