Description
The chuck eye roll is a cut from the larger chuck roll. The eye roll contains a few major muscles (spinalis dorsi, complexus, and a small portion of the longissimus dorsi) as well as connective tissue. Containing the meat from between the shoulder blade and the ribs, it has little fat and should be cooked slowly with moisture due to its toughness. Steaks cut from the chuck eye roll that include the longissimus dorsi are called “chuck eye steaks” and sometimes “Delmonicos.”