Chuck-Eye Steak

Chuck-Eye Steak – Cut from the edge of the rib into the chuck of our 100% grass-fed Hereford cross cattle. It is often known as the "poormans ribeye." And carries similar flavor and favorited marbling to the rib-eye. 

What makes grass-fed beef a good choice?

Our Hereford cross cattle are pasture-raised, grass-fed, and grass-finished on our farm. They spend their lives grazing open fields, eating only grasses and forages, never grain. That diet and lifestyle produce beef that’s leaner, nutrient-dense, and deeply flavorful. These cattle are part of our regenerative system, rotating across pasture alongside our pigs and poultry to build soil health and long-term resilience.

Cooking Tips:

• High Heat: Chuck-eye steaks do best with a quick, hot sear in a cast iron pan or on the grill.
• Don’t Overcook: Aim for medium-rare to medium to maintain tenderness.
• Rest and Slice: Let the steak rest, then slice across the grain for the best texture.

A solid, everyday steak choice with real depth.