Meat man from super one told me this yest

Interesting .... did you try it?

This may be a semantical matter. What is accepted as a "ribeye" today isn't really the same as how the term originally described a cut of meat. There's no such thing as "bone-in ribeye" and a "regular ribeye." A ribeye HAS to have the bone in to make it a true ribeye.

Also, a lot of people associated chuck eye steak with chuck quality ground beef. Which isn't smart. Chuck eye steak is tender and flavorful and great for the price.

What's the price per lb usually?

Eta:

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R2r

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The chuck has 2-3 eye steaks. This is where the chuck primal and rib primal are separated which in why they look like small rib eye and taste just like one for a much cheaper price.

Ftw

That's exactly what he told me.

I don't like a chuck-eye steak as much since they are chewier and seem to cut small most of the time. I like a nice thick steak in the 16 to 22 ounce range and most chuck-eye steaks are in the 10 to 14 ounce range.

Not a bad steak though and I prefer a chuck-eye over a sirloin.

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What is accepted as a "ribeye" today isn't really the same as how the term originally described a cut of meat. There's no such thing as "bone-in ribeye" and a "regular ribeye." A ribeye HAS to have the bone in to make it a true ribeye.

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This maybe true, but I don't like to pay the extra poundage for the bone in on most ribeye's because I don't really see the big difference. I would much rather have beef ribs and boneless ribeyes than bone in ribeyes. That is how I make them when I purchase a whole rack.

Its good meat but I dont like it cooked as a steak. If you want to chop it up and make kabobs or something like that its good. Its much more chewy than a good ribeye.

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Chuck eye steak > ribeye steak

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i do not agree

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Said it's best cut

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for the price, perhaps

i think best value cut is tri tip