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From: Hank Rogers <Hank@nospam.invalid>
Newsgroups: rec.food.cooking
Subject: Re: Chuck Eye Steak (vs. Ribeye Steak)
Date: Tue, 20 May 2025 20:04:57 -0500
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Jill McQuown wrote on 5/20/2025 6:38 PM:
> I've mentioned in the past how nice a chuck eye steak is.  It's cut from 
> the part of the shoulder of the cow pretty much right next to the ribs 
> where the ribeye comes from.  Nicely marbled, very tasty.  And it costs 
> a heck of a lot less than a ribeye steak.
> 
> I went to Publix Supermarket after work today to pick up a few things. 
> Just for fun I went to the meat aisle.  I found the only (last?) package 
> of chuck eye steaks.  Two steaks, nicely marbled, each close to 2 inches 
> thick.  I cut them into smaller servings and wrapped them.
> 
> If you look up the original Delmonico's Restaurant in NYC, some say the 
> Delmonico steak they served was chuck eye steaks.  No one really knows 
> for sure.  According to Wikipedia:
> 
> "In the mid 19th century it was Delmonico’s practice to serve whatever 
> the butcher thought was best that night as its "Delmonico" steak.[3] It 
> was accompanied by Delmonico potatoes, a serving of mashed potatoes 
> topped with grated cheese and buttered breadcrumbs and baked until 
> browned.  A Delmonico steak is often considered to be cut from the first 
> 3" of the chuck eye."
> 
> All I know is chuck eye steaks are delicious.  And they still cost a 
> heck of a lot less than single ribeye.  The two chuck eye steaks I 
> bought today cost $15.  That equates to $10.79/per pound.  The same 
> price for a single ribeye is $16.99/lb. and that's the "sale price". 
> Trust me, chuck eye steaks taste just as good and are worth looking for 
> if you like steak.
> 
> Jill


Indeed. A chuck eye steak from publix is the finest food in the universe 
for your royal Majesty.  And, a single steak will feed your Highness for 
several months!