Chef’s Cut: Dry-Aged Chuck Eye Roast
The chuck eye is one of those cuts that deserves a little more attention.
Cut from the shoulder end of the rib section, the chuck eye has the rich beef flavor and marbling that make a great steak so satisfying. Ours is grass-fed, grass-finished and dry aged, giving it an especially deep, concentrated beef flavor.
But here's what we discovered in our own kitchen: a chuck eye roast is not a chuck eye steak.
We first tried cooking the roast like a steak, and it didn't live up to its potential. So we changed our approach and cooked it low and slow in a rich, beefy braising liquid made with our own homemade beef broth.
The result was remarkable—some of the most tender beef we've ever cooked.
That's how we'd recommend preparing this cut: give it time. Brown it on all sides, then braise it gently in beef broth or your favorite rich braising liquid until the meat is fork-tender.
The reward is deeply flavorful, incredibly tender beef that is perfect for a Sunday dinner or any time you want a roast that is a little more special than the usual.
Grass-fed. Grass-finished. Dry aged. And tested in our own kitchen.
This is one of our Chef's Cuts—interesting cuts we've chosen because we think they're worth discovering.
