Full blood Wagyu Chuck eye comes from the forequarter and is the cousin to the Ribeye! It’s cut from the muscle connecting the rib to the chuck. This cut is delicious and flavorful and it’s recommended to use the sous vide method of cooking and then a nice hot sear to finish. You can also marinade and pan sear or use a slow cooker.  Decadence like no other beef—Full blood Wagyu; when you have an appreciation for the finer things.

• Chuck Eye beef packages are small (1.37-1.67lbs), medium (1.73-1.98lbs) and large (2.0-2.35lbs)

• Excellent for all of your sous vide beef creations, grilling, slow cooking and braising

• Serves 4

• Ships frozen in vacuum sealed packaging

• Ships straight from Mid Lake Wagyu farm 

• Antibiotic, hormone, steroid free; all natural