Chuck Eye
Alt Names: Boneless Chuck Filet Steak, Delmonico Steak, English Steak
French: paleron de bœuf
Spanish: carne para estofar
A large, economical cut from the muscle between the neck and shoulder blade. Ideal for many applications: steaks, country-style ribs, stir fry strips, roasts, beef stew and ground chuck.
Substitute with:
-
Braise -
Grill -
Roast -
Skillet -
Smoke -
Sous Vide