Chuck Eye Roast
Each piece of meat is hand-cut to bring you the optimal flavor in every ounce
so we list an approximate weight for each item and then calculate the final price once
we fulfill your order. Our butchers make sure to select cuts that are within 15%
of the weight estimate and only charge your credit card based on the actual weight
Price estimate: $98.97 = (32.99/LB X 3LB)
Description
Chuck Eye Roast (also called Delmonico Roast) is one of our best kept secrets. It's just a tender and even more flavorful than a Rib Roast. It's made of a few muscles, which have fat between them, so your slices will have some marbling. Enjoy this pastured beef roast smoked, low-roasted or braised. It's delicious served hot or cold.
Naf’s Tips
In addition to serving hot, this is a good roast for making cold roast beef. Cool the roast, then put in the fridge overnight. You'll be able to cut very thin slices once the roast is cold.
- Oven/Roast: Braise low and slow until tender. Do ahead: braised meats taste best a day or two after cooking!
- Sousvide: Use your electric immersion circulator to cook to desired doneness. Pat dry, then sear over high heat, 1-2 min per side, to develop crust.
- Smoker: Smoke until internal temperature reaches 133F, keeping your smoker temperature between 215F-230F. For a 4lb roast, this will take about 2 hours.
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Product Questions
Shipping information
Products are packed with coolant during their journey to ensure they arrive in great shape. We guarantee your order will arrive in appropriate condition, arriving either frozen or refrigerated. Most of our products are shipped frozen; occasionally, meats are shipped fresh due to a very quick turnaround between when they arrive at our freezing and distribution facility, and when they are delivered to you. Meat that is cold to the touch can be refrigerated for immediate use, or frozen for later use. Learn more about defrosting and storing meat here. If you have any concerns about the condition of your order, please contact us within 36 hours of receipt.
