LYON RANCH BEEF – Chuck Eye / Chuck Steak (Average 1.5 lbs)
The working man’s ribeye...with a little more grit and a whole lot of flavor.
Cut from the shoulder, right next to the ribeye, the Chuck Eye Steak delivers that same rich, beefy character at a more everyday price point. It’s one of the best-kept secrets on the carcass—well-marbled, deeply flavorful, and built for the grill.
Our Chuck Steaks come from home-raised Black Angus cattle, and like all Lyon Ranch Beef cuts, they’re dry-aged for 28 days to naturally enhance tenderness and concentrate flavor. The result is a steak that holds its own whether you’re cooking hot and fast over an open flame or low and slow for a more tender finish.
This is a versatile, no-nonsense cut—perfect for marinades, bold seasoning, and feeding a crew without sacrificing quality.
What to Expect:
- Rich, beef-forward flavor with solid marbling
- Slightly firmer texture than premium steaks—best cooked with intention
- Excellent for grilling, pan-searing, or slicing thin against the grain
- A true value cut that eats above its price
Best Cooked:
- Hot and fast to medium-rare, then rested and sliced thin
- Or marinated and grilled for maximum tenderness
Details:
- 28-day dry-aged
- Cut from the chuck (shoulder), near the ribeye
- Home-raised Black Angus beef
- Raised, fed, finished in South Dakota
