Rib eye vs. chuck eye

Carrie, in spite of the name, those are definitely not the same cut as the chuck eye steaks I have bought.

Whew!

Yeah, well, yours look like the ones in the other picture someone posted a link to in this thread, more like the cross cut of a flatiron steak with that big gristle rib down the middle (what I bought didn't have that).

Yes, it definitely had the big gristle rib. I'll keep my eye out for what you describe when we get to NC.

[Jenise]

And not only did mine not have the gristle, they had a thick wedge or two of fat running through them that you just cut away when you eat it, and the meat had visible segments, almost like pleats where what's in your picture here is one solid lump. Mine LOOKED as tender as they were.

Maybe your butcher knows some other names for them, which might be useful.

Jenise,

Is there any chance that despite the names these were actually the same cut of meat?

[Jenise]

Jenise,

Is there any chance that despite the names these were actually the same cut of meat?

If I'm following you correctly, then what I think I'm saying is no--that is, by any name, the steak I loved is not the one in Carrie's picture.

Jenise,

My bad!! Going back to your ORIGINAL post in this thread. Is there any chance that the two steaks that you ate were actually the same cut of meat (despite the different names)?

Just thought I'd ask!

[Jenise]

Nope. One was a bone-in rib eye. The other, even without the bone, could never have been mistaken for one. No ring, wrong grain. Definitely something else. I'm having to resist the temptation to get in the car and drive down to Haggens to take photographs. Raw meat porn, anyone?

Carrie, in spite of the name, those are definitely not the same cut as the chuck eye steaks I have bought.

Whew!

Carrie, judging from the picture in your post, those look like small steaks cut from the "eye" of round. Definitely not chuck eye, and less fat in them than the chuck. I picked up a whole chuck eye roll today and am cutting it into steaks, pot roasts, and some I will grind into a mix of about 85% vs 15% (or ground chuck). From a 20.25 lb roll I trimmed about 2.5 pounds of unusable (to me) fat and some connective tissue. All told I will get at least 8 pot roast, and maybe 6 steaks, plus maybe 3 lbs of ground. price of the whole thing was $1.79 per pound. $20.25 X 1.79 = $36.25. Have a nice trip east.

That's a great deal Bob. I cannot even get hamburger for $1.79/pound. Did you get the chuck eye from Sam's?

That's a great deal Bob. I cannot even get hamburger for $1.79/pound. Did you get the chuck eye from Sam's?

No Dave, I frequently buy large cuts of meat from a local restaurant supplier who will sell to the public at a walk up window. I usually go by there at least twice a month just to get their price list. Sam's beats them on USDA choice Angus rib eyes though. Sam's is $5.96 and Clem's is $6.23. Both would be with the lip on. The lip is a chunk of fat about 2 inches wide running the full length of the loin. I sometimes save a little of the fat for larding a really lean piece like a brisket. If I buy the whole brisket (point+flat) there is enough fat without larding, but the flat alone needs some fat IMO. This is the first time I have cut up a whole chuck eye, and it took a while. I wound up with 7 pot roasts 3 lbs of coarse ground chili meat which is more a 90/10 lean to fat ratio. I ground it coarse as I prefer it that way for chili. And I also got 2.5 lbs of stew meat that is pretty lean. the fat I have trimmed I won't weigh as I really don't want to know. I then vacuum packed all the meat with my Tilia Food saver machine. Happy Summer!

Carrie, in spite of the name, those are definitely not the same cut as the chuck eye steaks I have bought.

Whew!

Carrie, judging from the picture in your post, those look like small steaks cut from the "eye" of round. Definitely not chuck eye, and less fat in them than the chuck. I picked up a whole chuck eye roll today and am cutting it into steaks, pot roasts, and some I will grind into a mix of about 85% vs 15% (or ground chuck). From a 20.25 lb roll I trimmed about 2.5 pounds of unusable (to me) fat and some connective tissue. All told I will get at least 8 pot roast, and maybe 6 steaks, plus maybe 3 lbs of ground. price of the whole thing was $1.79 per pound. $20.25 X 1.79 = $36.25. Have a nice trip east.

Maybe Bob, but they were definitely labeled Chuck Steak Mock Tender. Should the FLDG hire a lobbyist to address meat nomenclature?

Maybe Bob, but they were definitely labeled Chuck Steak Mock Tender. Should the FLDG hire a lobbyist to address meat nomenclature?

Not a bad idea after reading what that label said! What in the world is "mock tender"? Simulated tender??

Maybe Bob, but they were definitely labeled Chuck Steak Mock Tender. Should the FLDG hire a lobbyist to address meat nomenclature?

Not a bad idea after reading what that label said! What in the world is "mock tender"? Simulated tender??

Yes, Len got a good laugh at that as well. He said, "What's wrong with *actual* tender?"

[Jenise]

Maybe Bob, but they were definitely labeled Chuck Steak Mock Tender. Should the FLDG hire a lobbyist to address meat nomenclature?

Not a bad idea after reading what that label said! What in the world is "mock tender"? Simulated tender??

Yes, Len got a good laugh at that as well. He said, "What's wrong with *actual* tender?"

Isn't that an awful name? Seems to harken back to old times, like maybe the 40's and 50's, where mock-this and mock-that were a shi-shi way of implying that something cheaper was as good as something more rare and dear, from the same mindset that brought as the adjective 'Poor Man's'. Maybe back then, filets were called Tenders?

Maybe Bob, but they were definitely labeled Chuck Steak Mock Tender. Should the FLDG hire a lobbyist to address meat nomenclature?

Carrie, you have convinced me to go look for myself instead of thinking I knew the answer. It seems that a piece of meat known as a mock tender is in fact a cut from the chuck after all, and not the round as I thought from the picture. Here is a link with pictures of all the cuts from the chuck, or I guess it is all the cuts.

http://www.askthemeatman.com/beef_chuck_primal_cuts.htm

We were grocery shopping last evening when I saw some chuck tenders in the meat case. I bought a package of 4, totalling about a pound. We'll probably have them this weekend, either Friday or Sunday. Saturday night we'll be watching the local arena football league team, since I won free tickets in a raffle at work.

We were grocery shopping last evening when I saw some chuck tenders in the meat case. I bought a package of 4, totalling about a pound. We'll probably have them this weekend, either Friday or Sunday. Saturday night we'll be watching the local arena football league team, since I won free tickets in a raffle at work.

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Robert, I suspect these chuck tenders are going to be pretty tough unless you somehow tenderize them, or marinate them. Have you seen Carrie's post about mock tenders? are the steaks you have the same? I hope not, but thought it worth pointing out.

I was planning to marinate them over an afternoon.