Chuck Eye Roll – Subsection Cut

The chuck eye roll is a beef cut from the upper part of the chuck roll subprimal, located just above the under blade section. It’s the portion of the chuck roll that’s closest to the ribeye, which is why it has more tender, nicely marbled muscles and a rich, beefy flavor. Separated from the under blade, this cut contains more tender muscle and less connective tissue than most other chuck cuts.

The chuck eye roll yields a few solid cuts. The most popular is the chuck eye steak, also known as the “poor man’s ribeye” because it has a similar taste and texture to the ribeye but costs less. Next is the chuck eye roast, a bigger piece of meat that’s great for slow cooking or roasting. And finally, there are the country-style ribs, which are ideal for low-and-slow cooking methods, such as smoking.