Beef, chuck eye steak, boneless, separable lean and fat, trimmed to 0" fat, all grades, cooked, grilled
Whole food · Beef Products
Photo: Wikipedia
This is a lean, flavorful cut from the shoulder of the cow, prized for its rich beefy taste and tender texture when grilled correctly. With nearly 25 grams of high-quality protein per 100g and zero carbs, it's a powerhouse for muscle maintenance and satiety. The grilling process creates a delicious, caramelized crust that locks in juices.
Calorie split: 36% protein · 0% carbs · 64% fat
↓ Full nutrition💚 Why it's loved
People love it for its robust, beefy flavor that stands up beautifully to high-heat grilling, delivering a satisfying char and juicy interior. Its relative tenderness compared to other shoulder cuts makes it a versatile weeknight steak that's both delicious and approachable.
⚠️ Watch-outs & how to enjoy it better
As a red meat, it is higher in saturated fat, which should be considered in moderation. To counteract this, pair it with fiber-rich vegetables like grilled asparagus or a fresh salad to balance the meal. The high protein content can be a concern for individuals with specific kidney conditions; consulting a healthcare provider is advised.
Key benefits
- Excellent source of complete protein for muscle repair.
- Rich in iron and zinc, essential minerals for energy and immunity.
- Contains B vitamins, especially B12, crucial for nerve function.
- Zero carbohydrates, making it suitable for ketogenic and low-carb diets.
- Provides conjugated linoleic acid (CLA), a naturally occurring fatty acid.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The chuck eye steak is often called the 'poor man's ribeye' because it comes from the adjacent muscle (the longissimus dorsi) to the ribeye, offering a very similar flavor and marbling at a lower price point.
Full nutrition (USDA data · scales with serving)
| Water | 55.2 g |
| Energy | 277 kcal |
| Energy | 1157 kj |
| Protein | 25.0 g |
| Total lipid (fat) | 19.6 g |
| Ash | 0.94 g |
| Carbohydrate, by difference | 0.00 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.00 g |
| Calcium, Ca | 16.0 mg |
| Iron, Fe | 2.5 mg |
| Magnesium, Mg | 22.0 mg |
| Phosphorus, P | 193 mg |
| Potassium, K | 325 mg |
| Sodium, Na | 71.0 mg |
| Zinc, Zn | 8.7 mg |
| Copper, Cu | 0.08 mg |
| Manganese, Mn | 0.01 mg |
| Selenium, Se | 27.5 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.07 mg |
| Riboflavin | 0.19 mg |
| Niacin | 4.7 mg |
| Pantothenic acid | 0.75 mg |
| Vitamin B-6 | 0.37 mg |
| Folate, total | 6.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 6.0 ug |
| Folate, DFE | 6.0 ug |
| Choline, total | 79.0 mg |
| Betaine | 22.9 mg |
| Vitamin B-12 | 3.0 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 7.0 ug |
| Retinol | 7.0 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 25.0 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.10 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 5.0 iu |
| Vitamin D (D2 + D3) | 0.10 ug |
| Vitamin D3 (cholecalciferol) | 0.10 ug |
| Vitamin K (phylloquinone) | 1.6 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 8.7 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 | 0.60 g |
| SFA 16:0 | 4.7 g |
| SFA 17:0 | 0.26 g |
| SFA 18:0 | 3.1 g |
| SFA 20:0 | 0.02 g |
| SFA 24:0 | 0.01 g |
| Fatty acids, total monounsaturated | 9.5 g |
| MUFA 14:1 | 0.11 g |
| MUFA 16:1 | 0.58 g |
| MUFA 16:1 c | 0.58 g |
| MUFA 17:1 | 0.16 g |
| MUFA 18:1 | 8.6 g |
| MUFA 18:1 c | 7.3 g |
| MUFA 18:1-11 t (18:1t n-7) | 0.52 g |
| MUFA 20:1 | 0.05 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.81 g |
| PUFA 18:2 | 0.72 g |
| PUFA 18:2 n-6 c,c | 0.62 g |
| PUFA 18:2 CLAs | 0.10 g |
| PUFA 18:3 | 0.04 g |
| PUFA 18:3 n-3 c,c,c (ALA) | 0.04 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:2 n-6 c,c | 0.01 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 | 1.3 g |
| Fatty acids, total trans-monoenoic | 1.3 g |
| TFA 18:1 t | 1.3 g |
| Cholesterol | 87.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.28 g |
| Threonine | 1.1 g |
| Isoleucine | 1.1 g |
| Leucine | 2.0 g |
| Lysine | 2.2 g |
| Methionine | 0.71 g |
| Cystine | 0.26 g |
| Phenylalanine | 0.95 g |
| Tyrosine | 0.86 g |
| Valine | 1.1 g |
| Arginine | 1.6 g |
| Histidine | 0.81 g |
| Alanine | 1.4 g |
| Aspartic acid | 2.2 g |
| Glutamic acid | 4.0 g |
| Glycine | 1.1 g |
| Proline | 1.0 g |
| Serine | 0.96 g |
| Hydroxyproline | 0.17 g |
FAQ
How is chuck eye steak different from ribeye?
They come from adjacent muscles on the cow. The chuck eye is from the shoulder (chuck), while the ribeye is from the rib section. The chuck eye is slightly leaner and less consistently marbled, making it more affordable but still very flavorful.
What's the best way to cook it to avoid toughness?
Quick, high-heat methods are ideal. Grill, broil, or pan-sear it to medium-rare or medium (130-145°F internal temperature). Let it rest for 5-10 minutes before slicing against the grain to maximize tenderness.
Is it a good cut for slow cooking?
While it can be braised, it's not the top choice. It's a relatively tender steak cut. For slow cooking or stews, tougher, more collagen-rich cuts from the chuck (like chuck roast) are better suited as they break down and become tender over long cooking times.
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 2.77 kcal/g · 36% 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: 0.22 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.