Do you love ribeyes? If you do, then you will love this. Half the cost of our Ribeye's, the Wagyu Chuck Ribeye Steak is cut from wagyu chuck roasts, which come from the shoulder area of the cow. Not to be confused with the chuck roast, which is a tough cut off meat that requires long, slow cooking.

Chuck eye steak contains just a few inches the tender longissimus dorsi muscle, which is what makes up ribeye steaks. Those tender ribeyes are cut from the sixth to the 12th rib of a cow, while the chuck eye is from the fifth rib. Although chuck eye steaks aren't always available — there are just two per cow — they tend to be a budget-friendly cut of meat when you can find them.

See how our Culinary Director The BBQ Buddha prepared one here

  • Each steak averages about 1 pound
  • Each order includes one steak
  • No hormones or antibiotics
  • Hand-cut and processed at a USDA facility
  • Dry-aged 21 days to enhance flavor and tenderness.
  • Vacuum packed and rapidly frozen to maintain flavor and Quality.
  • Ships on Wednesdays from Apison, TN.
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