A Butcher Says These Two Beef Cuts Are Overlooked - Here's How To Ask For Them - Tasting Table

"“A few of my favorites come from the chuck primal cut. The chuck eye is an actual piece of the ribeye muscle, but because it is found in the chuck it is about half the price,” he told us. In terms of flavor and tenderness, it really does make a great alternative to ribeye."

"“Anytime you are talking with your butcher, you want to be upfront with what you are going to do with a particular cut,” Baych said. “Are you going to grill it, will it be marinated, is your recipe a braising dish? All these factors can change the recommendation from your butcher.”"

"“Chuck eye isn't always easy to come by, but if your butcher has chuck roast, they have chuck eye. Ask your butcher if they can cut a chuck roast down into chuck eye steaks, otherwise known as the poor man's ribeye. Once cut, the two steaks look very similar.”"

Beef is divided into eight primal cuts, which can be further broken into many subprimal and secondary cuts. There is no universal standard for how many secondary cuts exist, with guides listing anywhere from a couple dozen to over 100. Many lesser-known steaks are overshadowed by popular menu staples like ribeye and filet mignon. One underrated option is chuck eye, which is part of the ribeye muscle but located in the chuck, making it typically about half the price. Chuck eye can be obtained by asking a butcher to cut it from chuck roast. Cooking success depends on communicating intended preparation methods, such as grilling, marinating, or braising, so the butcher can recommend the best approach.

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