Piedmontese Beef Chuck Eye Steak

The Piedmontese Beef Chuck Eye Steak is often called the “poor man’s ribeye” for good reason — it comes from the same primal as the ribeye and shares much of its rich flavor and tenderness at a more approachable price point. With Piedmontese genetics, this cut is naturally leaner while still offering excellent juiciness and beefy depth. Raised by the Lambert Family at Triple Creek Ranches on thousands of acres of pristine Smoky Hills grassland in northern Smith County, Kansas, this steak is a rancher’s favorite for the grill or cast iron. Offered through the Territory Trading Co. collective, it’s a hidden gem cut worth discovering.

Key Features:

• Chuck eye steak, known as the “poor man’s ribeye”
• Naturally lean yet tender with Piedmontese genetics
• Raised on Kansas Smoky Hills grassland by Triple Creek Ranches
• Vacuum-sealed and freezer-ready

Package Details:

• 1 steak per vacuum-sealed package
• Target weight: ~8 oz per steak (natural variation may occur)
• Ships frozen for freshness

Cooking Tip: Grill or sear hot and fast, finishing to 130–135°F for medium-rare. Rest before slicing.

Recipe Idea: Chuck eye steak with garlic-herb butter and grilled corn on the cob.