Beef, chuck eye roast, boneless, America's Beef Roast, separable lean only, trimmed to 0" fat, all grades, raw
Whole food · Beef Products
Photo: Wikipedia
This is a lean, boneless cut from the chuck section of the cow, prized for its deep beefy flavor and tender texture when cooked properly. It's a nutritional powerhouse, offering a high-quality protein punch with virtually no carbohydrates and a moderate fat content for richness. Its leanness makes it a versatile base for everything from slow-braised roasts to quick-seared steaks.
Calorie split: 60% protein · 0% carbs · 40% fat
↓ Full nutrition💚 Why it's loved
People adore it for its robust, meaty flavor that stands up to bold seasonings and slow cooking, transforming into fork-tender perfection. It's a cultural staple for family gatherings and comfort meals, symbolizing hearty, satisfying home cooking.
⚠️ Watch-outs & how to enjoy it better
As a lean cut, it can become tough and chewy if overcooked or prepared with high-heat, quick methods. To counteract this, use low-and-slow cooking techniques like braising or pot roasting, or slice it thinly against the grain for stir-fries to ensure tenderness.
Key benefits
- Excellent source of complete protein for muscle maintenance.
- Naturally carbohydrate-free, suitable for low-carb diets.
- Provides essential minerals like iron and zinc.
- Trimmed lean version reduces overall saturated fat intake.
- Rich in B vitamins, especially B12, for energy metabolism.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The 'chuck eye' is often called the 'poor man's ribeye' because it comes from the shoulder adjacent to the rib primal, sharing some of the same marbling and flavor at a lower cost.
Full nutrition (USDA data · scales with serving)
| Water | 72.5 g |
| Energy | 137 kcal |
| Energy | 571 kj |
| Protein | 20.6 g |
| Total lipid (fat) | 6.0 g |
| Ash | 1.0 g |
| Carbohydrate, by difference | 0.00 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.00 g |
| Calcium, Ca | 18.0 mg |
| Iron, Fe | 2.2 mg |
| Magnesium, Mg | 21.0 mg |
| Phosphorus, P | 204 mg |
| Potassium, K | 357 mg |
| Sodium, Na | 85.0 mg |
| Zinc, Zn | 8.2 mg |
| Copper, Cu | 0.07 mg |
| Manganese, Mn | 0.01 mg |
| Selenium, Se | 22.5 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.07 mg |
| Riboflavin | 0.16 mg |
| Niacin | 4.6 mg |
| Pantothenic acid | 0.66 mg |
| Vitamin B-6 | 0.40 mg |
| Folate, total | 3.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 3.0 ug |
| Folate, DFE | 3.0 ug |
| Choline, total | 69.3 mg |
| Betaine | 27.6 mg |
| Vitamin B-12 | 3.0 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 2.0 ug |
| Retinol | 2.0 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 6.0 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.20 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 | 2.5 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 | 0.15 g |
| SFA 16:0 | 1.4 g |
| SFA 17:0 | 0.07 g |
| SFA 18:0 | 0.94 g |
| SFA 20:0 | 0.01 g |
| SFA 24:0 | 0.01 g |
| Fatty acids, total monounsaturated | 3.1 g |
| MUFA 14:1 | 0.03 g |
| MUFA 16:1 | 0.18 g |
| MUFA 17:1 | 0.05 g |
| MUFA 18:1 | 2.8 g |
| MUFA 18:1 c | 2.6 g |
| MUFA 18:1-11 t (18:1t n-7) | 0.19 g |
| MUFA 20:1 | 0.01 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.31 g |
| PUFA 18:2 | 0.26 g |
| PUFA 18:2 n-6 c,c | 0.24 g |
| PUFA 18:2 CLAs | 0.02 g |
| PUFA 18:3 | 0.01 g |
| PUFA 18:3 n-3 c,c,c (ALA) | 0.01 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 | 0.26 g |
| Fatty acids, total trans-monoenoic | 0.26 g |
| TFA 18:1 t | 0.26 g |
| Cholesterol | 69.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.24 g |
| Threonine | 0.93 g |
| Isoleucine | 0.90 g |
| Leucine | 1.7 g |
| Lysine | 1.9 g |
| Methionine | 0.60 g |
| Cystine | 0.22 g |
| Phenylalanine | 0.80 g |
| Tyrosine | 0.73 g |
| Valine | 0.95 g |
| Arginine | 1.4 g |
| Histidine | 0.68 g |
| Alanine | 1.2 g |
| Aspartic acid | 1.9 g |
| Glutamic acid | 3.4 g |
| Glycine | 0.92 g |
| Proline | 0.85 g |
| Serine | 0.81 g |
| Hydroxyproline | 0.10 g |
FAQ
What's the best cooking method for this cut?
Slow, moist-heat methods like braising, stewing, or pot roasting are ideal. They break down the connective tissue, making the lean meat incredibly tender and flavorful.
Is this a healthy choice for weight management?
Yes, it's a nutrient-dense, high-protein food that promotes satiety. The trimmed lean version is lower in fat, making it a good fit for calorie-controlled, high-protein diets.
How does it differ from a chuck roast?
This specific cut is the 'chuck eye roast,' which is a more marbled and tender sub-primal from the center of the chuck. A generic 'chuck roast' may include tougher surrounding muscles.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 1.37 kcal/g · 60% calories from protein · 0.0 g fiber · 0.0 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 0.24 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.