Beef, chuck eye roast, boneless, America's Beef Roast, separable lean and fat, trimmed to 0" fat, all grades, raw
Whole food · Beef Products
Photo: Wikipedia
This is a lean, boneless cut from the chuck shoulder, prized for its robust beefy flavor and tender texture when cooked properly. With nearly 20g of protein and a modest 11.5g of fat per 100g, it's a nutrient-dense powerhouse for muscle maintenance. Its marbling ensures juiciness, making it a favorite for slow-cooking methods.
💚 Why it's loved
People adore its rich, beefy taste and the melt-in-your-mouth tenderness it achieves through slow braising or roasting. It's a cultural staple for hearty, comforting family meals like pot roasts and stews.
⚠️ Watch-outs & how to enjoy it better
As a raw cut, it can be tough if overcooked with high, dry heat, leading to a chewy texture. Those monitoring saturated fat intake should be mindful of portion sizes, and it's a common allergen for individuals with meat protein sensitivities. To counteract toughness, use low-and-slow moist cooking methods like braising. For fat concerns, trim any visible external fat before cooking and pair with fiber-rich vegetables.
Key benefits
- Excellent source of complete protein for muscle repair and satiety.
- Rich in iron, zinc, and B vitamins like B12 for energy metabolism.
- Provides conjugated linoleic acid (CLA), a naturally occurring fatty acid.
- A versatile, economical cut that delivers deep beef flavor.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The 'chuck eye' is sometimes called the 'poor man's ribeye' because it comes from the adjacent muscle group to the premium ribeye and shares similar marbling and flavor at a lower cost.
Full nutrition (scales with serving)
| Water | 68.8 g |
| Energy | 180 kcal |
| Energy | 753 kj |
| Protein | 19.2 g |
| Total lipid (fat) | 11.5 g |
| Ash | 0.97 g |
| Carbohydrate, by difference | 0.00 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.00 g |
| Calcium, Ca | 17.0 mg |
| Iron, Fe | 2.1 mg |
| Magnesium, Mg | 19.0 mg |
| Phosphorus, P | 189 mg |
| Potassium, K | 332 mg |
| Sodium, Na | 81.0 mg |
| Zinc, Zn | 7.5 mg |
| Copper, Cu | 0.06 mg |
| Manganese, Mn | 0.01 mg |
| Selenium, Se | 20.6 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.07 mg |
| Riboflavin | 0.14 mg |
| Niacin | 4.3 mg |
| Pantothenic acid | 0.61 mg |
| Vitamin B-6 | 0.38 mg |
| Folate, total | 3.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 3.0 ug |
| Folate, DFE | 3.0 ug |
| Choline, total | 63.5 mg |
| Betaine | 25.3 mg |
| Vitamin B-12 | 2.7 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 4.0 ug |
| Retinol | 4.0 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 13.0 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.19 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 4.0 iu |
| Vitamin D (D2 + D3) | 0.10 ug |
| Vitamin D3 (cholecalciferol) | 0.10 ug |
| Vitamin K (phylloquinone) | 1.5 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 5.0 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.00 g |
| SFA 14:0 | 0.34 g |
| SFA 16:0 | 2.7 g |
| SFA 17:0 | 0.14 g |
| SFA 18:0 | 1.9 g |
| SFA 20:0 | 0.01 g |
| SFA 24:0 | 0.01 g |
| Fatty acids, total monounsaturated | 5.8 g |
| MUFA 14:1 | 0.06 g |
| MUFA 16:1 | 0.34 g |
| MUFA 16:1 c | 0.34 g |
| MUFA 17:1 | 0.09 g |
| MUFA 18:1 | 5.3 g |
| MUFA 18:1 c | 4.6 g |
| MUFA 18:1-11 t (18:1t n-7) | 0.24 g |
| MUFA 20:1 | 0.03 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.53 g |
| PUFA 18:2 | 0.46 g |
| PUFA 18:2 n-6 c,c | 0.41 g |
| PUFA 18:2 CLAs | 0.05 g |
| PUFA 18:3 | 0.02 g |
| PUFA 18:3 n-3 c,c,c (ALA) | 0.02 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:2 n-6 c,c | 0.00 g |
| PUFA 20:4 | 0.04 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Fatty acids, total trans | 0.69 g |
| Fatty acids, total trans-monoenoic | 0.69 g |
| TFA 18:1 t | 0.69 g |
| Cholesterol | 69.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.22 g |
| Threonine | 0.84 g |
| Isoleucine | 0.82 g |
| Leucine | 1.5 g |
| Lysine | 1.7 g |
| Methionine | 0.55 g |
| Cystine | 0.20 g |
| Phenylalanine | 0.73 g |
| Tyrosine | 0.66 g |
| Valine | 0.87 g |
| Arginine | 1.3 g |
| Histidine | 0.62 g |
| Alanine | 1.1 g |
| Aspartic acid | 1.7 g |
| Glutamic acid | 3.0 g |
| Glycine | 0.88 g |
| Proline | 0.79 g |
| Serine | 0.74 g |
| Hydroxyproline | 0.13 g |
FAQ
What's the best cooking method for chuck eye roast?
Slow, moist-heat methods like braising, pot roasting, or stewing are ideal. These break down the connective tissue, resulting in tender, flavorful meat.
Is this a lean cut of beef?
It's considered a moderately lean cut. The provided nutrition is for separable lean and fat trimmed to 0" fat, offering a good balance of protein and fat without excessive marbling.
Can I grill this cut?
Grilling is not recommended as it's a tougher cut. If you try, it must be cooked to rare or medium-rare and sliced very thinly against the grain, but braising is far more forgiving.