The butcher’s hidden gem.
Often called the “poor man’s ribeye,” the Chuck Eye comes from the shoulder just next to the rib section — meaning it carries surprising marbling and rich flavor.
In Akaushi, that marbling shines.
Tender, juicy, and incredibly satisfying when grilled or cast iron seared, this cut delivers steakhouse flavor at an everyday price point.
Cook hot. Rest well. Slice and enjoy.