A whole block of dry-aged Austrian (Europe) chuck eye roll. This cut is very rich in flavor and provides good marbling and tenderness. It is often referred to as the best low-cost alternative to the famous ribeye steak. This roast can be cut into thin tender and flavorsome minute steaks or cooked as a very flavorful and tender roast.
The cattle are bred free-range in small groups on the open pastures of the pristine hills and alps of Austria by family farm alliances. The feed is in-house grown and the beef is AMA certified (well known in Austria) meaning all produce has been certified of Austrian origin.
The cattle are grass-fed their entire lives and if lush green grass is not available due to the season or weather - especially during the winter - the cattle are supplemented with fed a mix of all-natural grains and vitamins - all free of pesticides, GMO, and nasties. By regulations, all cattle in Europe are free of growth hormones and free subtherapeutic use of antibiotics. Simmental cattle are genetically larger breeds and therefore the cuts are relatively big in size compared to our American or Australian beef. See more about the breed below.
| Contents | 1 Block |
| Weight | Available sizes: 700g (1.5lbs), 900g (2lbs) |
| Package Dimensions | 20 x 15 x 20cm (7.8" x 5.9" x 7.8") |
| Serves | Serves 3-5 |
| Shipping | Shipping and delivery is frozen |
| Handling | Keep frozen below -18°C (0°F) |
| Defrosting Time | In the fridge: approx. 48h In ice-water: not recommended |
| Cooking Method | Oven Roast, Skillet, Fry Pan, Grill |
| Expiration | Frozen: see packaging label (usually more than 6 months) Chilled: Please consume unopened pack within 5 days. |
| Also known as | Chuck Eye, Mock Eye, Delmonico, Country-Style Ribs, Chuck Eye Steaks, Chuck Eye Roll |
| Country of Origin | Austria |
| Ingredients | Beef |
| Cut from | Chuck |
| Category | Whole cuts |
| Packaging | Vacuum packed |
| Cattle Breed | Simmental (locally known as Fleckvieh) |
| Farm/Ranch | Alliance of independent family farms in Austria |
| Region | Upper and Lower Austria |
| Breeding | All year free-range. Kept indoors in cozy stalls during the harsh winter seasons of Austria. |
| Feeding | Grass-fed their entire lives. When necessary due to cold seasons: Fed a balanced mix of home-grown grains, vitamins, and minerals. All pesticide-free, GMO-free of Austrian origin. |
| Traceability | 100% fully traceable from ranch to fork. Strictly regulated. |
| Export and Processing | Austria |
Defrost the pack in the fridge for 2 days. Once completely defrosted, open the pack, drain all liquids, pat dry with a kitchen paper towel, and leave the meat to "breathe" for 15 minutes at room temperature. I will regain its beautiful color and freshness.
The great thing about the chuck eye is that it can be used as a steak or as a roast. We loved the steaks as much as we loved the roast.
For steaks simply cut into the desired thickness, we recommend thin slices as they cook fast and remain juicy. Season with olive oil, sea salt, and freshly ground pepper only. Keep it simple. This steak comes with plenty of flavors.
Because the steaks are thinly sliced you don't need to worry about the internal doneness. Simply cook for a couple of minutes under medium/high heat - you need to hear it sizzle. Keep turning.
Once both sides are caramelized and cooked - this usually takes less than 5 minutes - you can take off the steak from the heat.
Because the steaks are not thick you don't need to let the steaks rest in order to keep the internal temperature up.
Slice and serve right away. Incredibly flavorful beef.
One of the highly underrated cuts. The chuck eye roll, ladies and gentlemen.
Let's have a look at the roast. Place the chuck eye roast on an oven pan.
Season with your favorite steak or roast spice. We use freshly ground black pepper, sea salt, paprika powder, garlic powder, thyme powder and a tiny bit of mustard seed powder.
Place the roast on the middle rack in a pre-heated oven at 180 degrees Celsius or 350 degrees Fahrenheit for about 30-45 minutes. The cooking time highly depends on oven size, oven type, and other factors. We recommend checking every 5 minutes after the 30 minutes mark. The best is to use our leave-in thermometer which indicates doneness by an LED light.
Once the core temperature of the roast has reached 53 degrees Celsius or 130 degrees Fahrenheit, remove the roast from the oven and place it on a cutting board with a juice groove for about 10 minutes. The resting time is crucial.
Slice and serve while warm. Sprinkle with sea salt flakes for a better experience.
Enjoy.
