Boneless (BNLS) Chuck Eyeroll Seamed (broken down) yields chuck eye steaks, Denver steaks, Sierra steak, Country style ribs, Stew and or grind, and roasts.
Chuck eye steaks are considered the poor man’s ribeye. Marbled with both the chuck and rib flavor, they are very versatile steaks.
Denver steaks are good for the grill as well as a “wine and dine” in home. Pairs well with red wine and enjoys a strong marinade for cooking.
Sierra steak is great for the grill and against the grain slicing: smoke for whole muscle or sliced jerky, Fajitas and stir fry, or enjoy as a grilled entry for bbq night. Fillet for tender thin options.
Boneless Country style ribs are a great crosscut option for chuck that can be used in many dishes throughout the cooking world. Slow cook after a good sear for a tender and juicy bite. cook slowly and they will shred; imparting great chuck flavor that isn’t overpowering.
Stewing meat can be rendered as well as traditional roasts and steaks. Counts vary based on the size of the eye roll. Grinding and or seasoning options are available for a fee.