Chuck eye steak

eelgrass

Long Time Member
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Just on a whim I bought a Choice chuck eye steak to try. $5.98/lb. I put a good seer on it then turned the heat down and cooked it to medium rare basting with butter. I was surprised how tender and tasty it was. It was right up there with ribeye. When I went to Winco this morning they had 4 packages out and I bought them all. Give it a try if you haven't already.
 
Just on a whim I bought a Choice chuck eye steak to try. $5.98/lb. I put a good seer on it then turned the heat down and cooked it to medium rare basting with butter. I was surprised how tender and tasty it was. It was right up there with ribeye. When I went to Winco this morning they had 4 packages out and I bought them all. Give it a try if you haven't already.
My father in law used to do that all the time, it was always excellent.

I did the same thing as you, about a month ago. Bought two of them. Pretty proud of myself………. until I put a knife and fork to it. Both of them were tough as boot leather. Honestly, it was horrible. Destroyed my outstanding opinion of myself.

I’m encouraged by your report eel, I may eventually have the courage to give it another try.
 
My father in law used to do that all the time, it was always excellent.

I did the same thing as you, about a month ago. Bought two of them. Pretty proud of myself………. until I put a knife and fork to it. Both of them were tough as boot leather. Honestly, it was horrible. Destroyed my outstanding opinion of myself.

I’m encouraged by your report eel, I may eventually have the courage to give it another try.
Ouch! My self esteem will take it in the shorts if any of these are tough. I'll let you all know how the others turn out.
 
Gratefully I have enough game meat. Elk bison deer antelope and Barbary. No sense in buying steak when I have a bunch. I still need to work and identify where the best steaks come from on game animals. Bison tri tip was great
 
I get confused on that too when butchering a game animal. I know the tenderloin, the backstrap, and the ribs. After that it's mostly "steak". "stew meat" or "jerky meat." It's all better than store bought.
 
Checkeye are very similar to ribeye, I believe they're located close to the same area on the animal. I could be wrong.
You’re right, it’s the very end of the ribeye cuts, usually too small a piece to justify carving out for a commercial butcher. It least that’s what I was told many years ago.
 
I get confused on that too when butchering a game animal. I know the tenderloin, the backstrap, and the ribs. After that it's mostly "steak". "stew meat" or "jerky meat." It's all better than store bought.

How come we rarely see wild game roasts very often. Granted…… they were single meal events because a left over version roast isn’t like eating a cold cut beef roast sandwich but when our kids were all young, we eat a lot of roasts, cut off the front shoulders, then rolled and tied with string or cut off the hind quarter. Cooked with lots of garlic cloves and seasonings, they were quite good…… when eaten hot out of the oven. Don’t seem to see much of that anymore.

However……. better than store bought…….. mmmmm. Well, if the store bought was as bad as those last two chuck rib roasts were……. I’d agree, otherwise…….. until it’s from Nepal, I vote for store bought.
 
I get confused on that too when butchering a game animal. I know the tenderloin, the backstrap, and the ribs. After that it's mostly "steak". "stew meat" or "jerky meat." It's all better than store bought.

How come we rarely see wild game roasts very often. Granted…… they were single meal events because a left over version roast isn’t like eating a cold cut beef roast sandwich but when our kids were all young, we eat a lot of roasts, cut off the front shoulders, then rolled and tied with string or cut off the hind quarter. Cooked with lots of garlic cloves and seasonings, they were quite good…… when eaten hot out of the oven. Don’t seem to see much of that anymore.

However……. better than store bought…….. mmmmm. Well, if the store bought was as bad as those last two chuck rib roasts were……. I’d agree, otherwise…….. until it’s from Nepal, I vote for store bought.
You're right I don't hear much about roasts in wild game. I know some people do cook it though. The last one I cooked was a bear roast. That's when I decided to never shoot a bear except in self defense.

Wild game is better for you but there comes a time when I crave a fat juicy beef steak. Store bought is the way to go.
 
I get confused on that too when butchering a game animal. I know the tenderloin, the backstrap, and the ribs. After that it's mostly "steak". "stew meat" or "jerky meat." It's all better than store bought.
Backstrap - ribeye and new york strip
Tenderloin - filet minion (self explanatory)
Sirloin - steak or roast (quad muscle)
Sirloin tip - often includes the rump roast portion as part if it.
Round - top, bottom, eye (hamstring muscle)
Shoulder - I suppose steak, but why?
Flank - between sirloin tip and ribcage, careful skinning and "field dressing" required. If done right, as good as tenderloin.
 
Backstrap - ribeye and new york strip
Tenderloin - filet minion (self explanatory)
Sirloin - steak or roast (quad muscle)
Sirloin tip - often includes the rump roast portion as part if it.
Round - top, bottom, eye (hamstring muscle)
Shoulder - I suppose steak, but why?
Flank - between sirloin tip and ribcage, careful skinning and "field dressing" required. If done right, as good as tenderloin.
I forgot about the flank. I do save that and it's great.

I usually just follow the natural muscle separations and make thin steaks or stew meat. Venison stew is a big hit with my wife.

Thanks for that roadrunner.
 
I forgot about the flank. I do save that and it's great.

I usually just follow the natural muscle separations and make thin steaks or stew meat. Venison stew is a big hit with my wife.

Thanks for that roadrunner.
I love stew with deer ,elk, moose. . I like making finger steaks from elk backstraps.
 

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