Chuck Eye Steak

Chuck Eye SteakAverage weight: . 75 pounds. Richly marbled and full of flavor, this cut is a go to for grilling, smoking, or slow cooking. Whether you want a steakhouse style sear or low and slow burnt ends, this one delivers. Cooking Tips For grilled steak: sear on high heat 45 mins per side, rest before slicing. For burnt ends: cube, season, smoke at 250F for 3 hours, then braise in BBQ sauce for 12 more. Let rest after cooking for maximum juiciness. FAQs Q: Is

Average weight: .75 pounds.

Richly marbled and full of flavor, this cut is a go-to for grilling, smoking, or slow-cooking. Whether you want a steakhouse-style sear or low-and-slow burnt ends, this one delivers.

Cooking Tips

• For grilled steak: sear on high heat 4–5 mins per side, rest before slicing.

• For burnt ends: cube, season, smoke at 250°F for 3 hours, then braise in BBQ sauce for 1–2 more.

• Let rest after cooking for maximum juiciness.

FAQs

Q: Is this cut shipped frozen?
A: Yes, all our products are flash-frozen immediately after processing to preserve freshness and quality.

Q: How is the meat packaged?
A: Each cut is vacuum-sealed in BPA-free, freezer-safe packaging and labeled with weight and cut name.

Q: Is this 100% Wagyu?
A: Yes, our cattle are 99–100% DNA-verified Wagyu — never crossbred with commercial cattle.

Q: Can I grill this cut?
A: Some Wagyu cuts have high fat content and are best cooked in cast iron. We only recommend grilling leaner steaks like flank, sirloin, or hanger unless you're confident in managing flare-ups.

Q: Where is this sourced?

A: Raised, finished, and processed by our team in Peterborough, NH & Mason, NH — from pasture to plate.