The chuck eye steak is cut from the same muscle as the ribeye - where the muscle extends into the chuck/shoulder primal.
The chuck eye shares many of the prime qualities that have made ribeye so popular, including rich flavor, texture and marbling.
*These grass-fed steaks are most tender when cooked over medium (not high) heat and never past medium doneness (medium rare is better). Always allow steaks to rest a few minutes before serving, which improves tenderness by allowing the juices to re-distribute.
One steak per package.
All meat is sold frozen.
One Straw beef is always grass-fed and zero-grain, raised with no-GMOs, antibiotics or hormones.
