Dang tasty......Chuck Eyes ...4.99 lb

Never even seen them. How did you cook them?

Yes, they are called the poor mans ribeye. At $4.99 a pound that's a steal.

On the grill...about 6 minutes per side...they are thick

I like arm roast and cook it like a steak , arm roast is just below a chuck roast where the bone is round in the leg.

season them up and cook them like a ribeye

often times arm and chuck get ground , but there is nothing wrong with it just a little more connective tissue if you eat around the seams it all eats well.

It's my brothers' favorite steak, $4.99 a lb. is a steal. They used to be that around here but people found out how good they are. They're more like $9 a lb. now.

Just a couple of years ago, I could get full rib roasts for $4.00/lb. Now the are around $10.00/lb

Heavy kosher salt on both sides and sit in fridge for at least 4 hours before cooking. Delicious.

That is not chuck eye.

We were buying chuck eyes and loving them way before it was cool. I'd buy a lot at 5 bucks a pound. Second best steak on a cow next to a ribeye.

I agree, looks more like eye of round.

Not much marbling there

Must be April Fools,,,,, Jamie is agreeing with me once…

Don't get used to it.

Some Martha………

As you can see, this chuck-eye doesn’t look, taste, or chew like the mock tender shown!

Maybe it’s a mock chuck-eye of a mock tenderloin???

Does mock mean fake

Marketing shows Mock sells better than Fake is my guess!

Doesn’t even say what kind of meat it is. Lol

Chuck eye used to be a cheap cut . I was always available on the weekends because it is a byproduct of the chuck roast. More prevalent during a sale. Roasts used to be a Sunday tradition.
When I first discovered chuck eye if was 2.69 pounds,

Chuck eye ...mock tenderloin...for poor people

Definitely not eye round....you can not chew that stuff

Tenderloin/ or Mock/ Fake tenderloin has no marbling..

Well ...at least the real fillet Mignon I've had...never had any marbling

have et a bunch of em

I have not seen Mock Tender Steaks sold already sliced. I would think you’d have to flash-fry’em to keep from drying them out. I’ve always bought & cooked them as the whole tender, which is a small piece of beef to begin with.

Have been eating chuck eyes for years there alot cheaper then ribeyes and just as good.

Definitely not eye round....you can not chew that stuff[/quote]
They make for good jerky

We buy them whole...cooked them to medium rare ....and slice thin on the slicer for ROAST BEEF ON WICK
Wick roll dipped in aujou and fresh home-made horseradish on it