Grass-Fed Chuck Eye Steak Steaks and European kitchens for good

and European kitchens for good reason — this is nose-to-tail eating at its most rewarding

Dry-rub them

glaze them

Lamb shoulder is the kind of roast that fills the house with the smell of something special and delivers on the promise

A lean cut run through a mechanical tenderizer that breaks down the muscle fibers

Grass-Fed Chuck Eye Steak Steaks and European kitchens for goodSometimes called the "poor man's ribeye" but there's nothing poor about it. The chuck eye is cut from where the shoulder meets the rib section, so it shares the same rich marbling and beefy depth as a true ribeye at a more approachable price point. It's tender, flavorful, and forgiving on the grill or in a cast iron pan. If you love a ribeye but want to stretch your meat budget without sacrificing flavor, this is the cut to know.