Product description:

Cut from the chuck roast found at the top of the front leg, towards the shoulder of the beef carcass

Another stew and casserole classic, our naturally grown beef braising steak, derived from the Chuck Eye, is a boneless cut traditionally made into mince or classic hamburgers. As a whole piece, the crosscut chuck is a fantastic slow cooking centerpiece, ideal for braising or pot roasting as the meat breaks down into tender pieces of nourishing meat. Try using our recipe for a warming and satisfying slow cooking joint.

One piece of Chuck Eye Steak if cut with 2cm usually weights (350-500 Grams) approx.

Help yourself to BaladyFarms Meats favorite Chuck Eye steak recipes, located under the cooking tips & Instructions tab.

Note that: The actual exact weight of the order would be after cutting and packing, the total charge may be increased or decreased slightly, so the checkout would be an approximate charge till the exact weight occurred.

Other names:

Beef Braising Steak, Boneless Blade Steak, Boneless Chuck Filet Steak, Chuck Delmonico Steak, English Steak Boneless, Chuck Filet Steak, Boneless Chuck Slices; Boneless Steak Bottom Chuck, Chuck Filet, Chuck Roll, Shoulder Steak, Shoulder Steak Half Cut.

Ingredients:

100% Young local (Balady) breed freely farming without any binding.

Around 60% Grass-fed "Hegazi clover, beet, fennel,.." , 40% Grains "Beans, corn, rice rusk, .." Professionally mixed all together at our farm under our supervision

Minimal travel time to the governmental abattoir

Slaughtered at the governmental abattoir to have the approvals and the required stamps

GMO free

Raised naturally without any hormones

Clean, happy & well looked after animals

Ways of cooking:

Braising or pot roasting, BBQ (preferred to be seasoned 4 hrs. at <5°C), Sous vide way, Skillet to oven (slow cooking)

Cooking tips & Instructions:

This large steak is ideal for slow cooking, particularly braising or pot roasting. Pair with bold flavors to pair with the nourishing and flavorsome beef.

Pay close attention, though, an overcooked chuck eye becomes dry and tough.

Marinate your food in the refrigerator, not at room temperature.  This will help keep your food safe from food-borne illnesses.

Keep marinating meat away from other foods in your fridge to avoid unsafe contamination of the raw meat.

Use a combination of an acid, oil, and spices in your marinade.

Make sure to discard the unused marinade once it’s time to cook the meat and don’t use it as a sauce unless you cook it first because it will contain raw steak juices.

For the best results, try to marinate the steak the night before you cook it or at least 6 hours for the maximum flavor.

If you can’t get to cooking your marinated steak within two days, you can also freeze the meat in the marinade to be used later.  That’s a benefit of using the freezer-safe bags – you can just toss them right into the freezer for later.  Then, when it’s time to cook, thaw the meat and cook.

For most marinades, use about 1/2 cup of the marinade for every 1 kilo of beef.

After removing the beef from the marinade, pat all sides of the steak dry with paper towels to prevent steaming and encourage browning.

Rare: Cool red center, 52° C (cook 1 1/2 – 2 1/2  minutes per side over high heat, depending on thickness)

Medium Rare: Warm red center, 57° C (cook 2 – 3 1/2 minutes per side over high heat, depending on thickness)

Medium: Warm pink center, 63° C (cook 2 1/2 – 3 1/2  minutes per side over high heat, depending on thickness)

Medium Well: Slightly pink center, 66° C (cook 3 1/2 – 4 minutes per side over high heat, depending on thickness)

Well Done: Little or no pink, 71° C (cook 4 – 5   minutes per side over high heat, depending on thickness)