On Mon, 22 Feb 2021 johnlorbal wrote:

>On Sunday, February 21, 2021 wrote:
>> A nice thick chuckeye steak (notice I didn't write "chuck steak",
Sheldon), seasoned with coarsley ground S&P and a little garlic
powder.
>>
>> Jill

>I've never had a chuck eye.

The chuckeye is a small fillet from a full chuck steak but typically
costs twice as much per pound... I call it a toddler/toothless granny
portion... not many markets sell it due to the outrageous price for a
small hunk of chuck, most will buy a tender cut of beef steak instead.
I buy the full sized chuck steak and if I want I trim out the eye but
usually I grill it all or grind it all for burgers/meat loaf. A full
size bone-in chuck steak is excellent for soup; dice the meat for soup
and cook it with the bone... perfect for beef barley 'shroom.