This is a question about a particular cut of meat that seems to be very obsure. It's called the Chuck Eye Steak. I was told that this steak runs a close second to the Rib Eye as they are actually cut right next to each other. While the Chuck section is next to the Rib section, I am searching for the truth in this statement.
I may be wrong, but just because they both have the word 'eye' in them, does not make them cousins. Ya know?
This is what I found online.
chuck eye steak = chuck fillet steak = chuck filet steak = beauty steak = chuck tender steak = fish steak Notes: This steak isn't bad, considering it's a chuck steak. In fact, it's tender enough to grill or broil, provided that you marinate it overnight first. Substitutes: top blade steak OR eye of round steak OR top sirloin OR round tip steak
ALSO this:
chuck steak Notes: Chuck steaks comes from the neck and shoulder of the beef, and they tend to be chewy but flavorful and inexpensive. Most of them are too tough to grill, broil, or pan-fry--it's better to braise them or cut them up as stew meat. If you must grill one, make sure you marinate it overnight first. Substitutes: round steak (leaner) OR T-bone steak (more tender)
Okay now the comparison
rib-eye steak = Delmonico steak = Spencer steak = market steak = fillet steak = beauty steak Notes: Rib-eye steaks are very tender, well marbled with fat, and fairly expensive. They're usually boneless, but you can sometimes find bone-in rib-eye steaks. Note that club steaks are also sometimes called Delmonico steaks. Substitutes: club steak OR Porterhouse steak OR T-bone steak OR strip steak
So are these cuts of meat related at all?? Or is this just a made up relationship because of the common word 'eye'?
I may be wrong, but just because they both have the word 'eye' in them, does not make them cousins. Ya know?
This is what I found online.
chuck eye steak = chuck fillet steak = chuck filet steak = beauty steak = chuck tender steak = fish steak Notes: This steak isn't bad, considering it's a chuck steak. In fact, it's tender enough to grill or broil, provided that you marinate it overnight first. Substitutes: top blade steak OR eye of round steak OR top sirloin OR round tip steak
ALSO this:
chuck steak Notes: Chuck steaks comes from the neck and shoulder of the beef, and they tend to be chewy but flavorful and inexpensive. Most of them are too tough to grill, broil, or pan-fry--it's better to braise them or cut them up as stew meat. If you must grill one, make sure you marinate it overnight first. Substitutes: round steak (leaner) OR T-bone steak (more tender)
Okay now the comparison
rib-eye steak = Delmonico steak = Spencer steak = market steak = fillet steak = beauty steak Notes: Rib-eye steaks are very tender, well marbled with fat, and fairly expensive. They're usually boneless, but you can sometimes find bone-in rib-eye steaks. Note that club steaks are also sometimes called Delmonico steaks. Substitutes: club steak OR Porterhouse steak OR T-bone steak OR strip steak
So are these cuts of meat related at all?? Or is this just a made up relationship because of the common word 'eye'?
"Time you enjoy wasting is not wasted time."
Laura
Laura