we will be restocking regularly

Join the Waitlist

animal illustration

We have so much more meat to love

While we’re off harvesting, dry-aging and hand-cutting your top choice, check out our Butcher’s recommendations and try something new and delicious.

Other Awesome Cuts

Denver Steak

Dry Aged

$15 ~ $20/LB

You can prepare this by cooking
on the grillin a skilletin a smoker

Tri-Tip

Dry Aged

$46 ~ $26/LB

You can prepare this by cooking
on the grillbaked in the ovenin a skilletin a smoker

Boneless Ribeye

Dry Aged

$38 $38/LB

You can prepare this by cooking
on the grillin a skillet

Chuck Eye Steak

$13 0.69-0.81 Lbs / Ships Fresh

Can you tell the difference between a Chuck Eye Steak and a Ribeye? The Chuck Eye is cut from the same muscle as the better-known Ribeye, and contains the same delicious texture, flavor, and marbling. The intense beefy flavor is evidence of the pasture-raised lifestyle of the animal, and dry aging.

Join the Waitlist

Other Awesome Cuts

Denver Steak

Dry Aged

$15 ~ $20/LB

You can prepare this by cooking
on the grillin a skilletin a smoker

Tri-Tip

Dry Aged

$46 ~ $26/LB

You can prepare this by cooking
on the grillbaked in the ovenin a skilletin a smoker

Boneless Ribeye

Dry Aged

$38 $38/LB

You can prepare this by cooking
on the grillin a skillet

What's
In It?

meat location illustration

The Chuck Eye is an incredible cut. It comes from the steer or heifer’s shoulder; this location develops great flavor because of the workout that part of the body gets living a pasture-raised life. Resting between the rib section and chuck, this cut has the perfect balance of tenderness and flavor and requires some extra work for our butcher's to remove. This steak is also rare, with only six Chuck Eye Steaks in the entire 1,200 lb. animal.

Good for

Grilling Grilling
cooking in a skillet On the skillet

Cooking Notes

The Chuck Eye is a delicious, no fuss steak. Just season with salt, and cook over high heat. This steak is best served rare to medium rare. You can also sous vide this cut before searing to increase the tenderness. Leave the butcher's twine on for cooking, but don't forget to remove it before digging in!