{"product_id":"beef-chuck-eye-steak","title":"Beef Chuck-Eye Steak","description":"\u003cp\u003e\u003cstrong\u003eThe ribeye's next-door neighbor, with big, beefy flavor at a friendlier price.\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003ch3\u003eHow It's Raised\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e100% grass-fed and finished on never-sprayed native pastures\u003c\/li\u003e\n  \u003cli\u003eNo antibiotics, no added hormones, no vaccines\u003c\/li\u003e\n  \u003cli\u003eTraceable from ear tag to processor\u003c\/li\u003e\n  \u003cli\u003eThird-party tested for glyphosate plus 250+ chemicals\u003c\/li\u003e\n  \u003cli\u003eShips frozen with dry ice in eco-friendly insulated packaging\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eHow To Cook Your Chuck-Eye Steaks Perfectly\u003c\/h3\u003e\n\u003cp\u003e\u003cem\u003eGreat flavor. Six steps to make it tender.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eThe chuck-eye comes from right next to the ribeye, so it has big, beefy flavor. It's cut from the shoulder, a working muscle, so it has a \u003cstrong\u003efirmer bite than a ribeye\u003c\/strong\u003e. It's also 100% grass-fed and finished, which makes it leaner than grocery store steak. Lean beef goes from perfect to tough fast, so these six steps matter.\u003c\/p\u003e\n\n\u003ch3\u003e6 Steps To A Tender Chuck-Eye Steak\u003c\/h3\u003e\n\u003col\u003e\n  \u003cli\u003e\n\u003cstrong\u003eThaw fully.\u003c\/strong\u003e In the fridge overnight, then let it sit out about 30 minutes.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSalt ahead.\u003c\/strong\u003e Pat it dry and salt both sides at least 45 minutes before cooking, or the night before.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSear it hot.\u003c\/strong\u003e Very hot cast iron with a little tallow or butter, 3–4 minutes per side.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eNo more than medium-rare.\u003c\/strong\u003e Pull it at 125–130°F. It keeps cooking while it rests.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eRest it.\u003c\/strong\u003e 5–10 minutes on a cutting board.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSlice thin against the grain.\u003c\/strong\u003e Find the lines in the meat and cut across them.\u003c\/li\u003e\n\u003c\/ol\u003e\n\n\u003cp\u003e\u003cstrong\u003ePro Tip:\u003c\/strong\u003e Get a simple meat thermometer. It takes the guesswork out.\u003c\/p\u003e","brand":"Ayers Valley Farm","offers":[{"title":"12 oz pack","offer_id":51379710394620,"sku":"514","price":55.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0461\/5864\/3349\/files\/Delmonico_Steak.png?v=1790368477","url":"https:\/\/ayersvalleyfarm.com\/products\/beef-chuck-eye-steak","provider":"Ayers Valley Farm","version":"1.0","type":"link"}