Beef, chuck eye steak, boneless, separable lean and fat, trimmed to 0" fat, choice, cooked, grilled
Whole food · Beef Products
Photo: Wikipedia
Beef chuck eye steak is a rich, marbled cut from the shoulder, offering a deep, beefy flavor and a tender, juicy texture when grilled. Its nutrition is defined by a high protein content and substantial healthy fats, providing a satisfying and energy-dense meal. This cut is a powerhouse for those seeking a hearty, nutrient-dense protein source.
Calorie split: 35% protein · 0% carbs · 65% fat
↓ Full nutrition💚 Why it's loved
People adore the robust, meaty flavor and the satisfying chew that comes from its ideal fat marbling. It's a versatile staple that shines in simple preparations, from backyard grilling to classic bistro dishes.
⚠️ Watch-outs & how to enjoy it better
The high fat content means it's calorie-dense, which may not suit strict low-fat diets. To balance, pair it with a large portion of fibrous vegetables like roasted broccoli or a fresh salad to add volume and nutrients without excess calories.
Key benefits
- Excellent source of complete protein for muscle maintenance and growth.
- Rich in bioavailable iron and zinc for immune function.
- Contains B vitamins like B12 and niacin for energy metabolism.
- Provides conjugated linoleic acid (CLA), a type of healthy fat.
🍽️ 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 adjacent muscle group and offers similar marbling and flavor at a lower cost.
Full nutrition (USDA data · scales with serving)
| Water | 54.7 g |
| Energy | 283 kcal |
| Energy | 1184 kj |
| Protein | 24.9 g |
| Total lipid (fat) | 20.4 g |
| Ash | 0.94 g |
| Carbohydrate, by difference | 0.00 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.00 g |
| Calcium, Ca | 15.0 mg |
| Iron, Fe | 2.5 mg |
| Magnesium, Mg | 21.0 mg |
| Phosphorus, P | 192 mg |
| Potassium, K | 333 mg |
| Sodium, Na | 71.0 mg |
| Zinc, Zn | 8.6 mg |
| Copper, Cu | 0.08 mg |
| Manganese, Mn | 0.01 mg |
| Selenium, Se | 26.8 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.07 mg |
| Riboflavin | 0.19 mg |
| Niacin | 4.6 mg |
| Pantothenic acid | 0.75 mg |
| Vitamin B-6 | 0.36 mg |
| Folate, total | 6.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 6.0 ug |
| Folate, DFE | 6.0 ug |
| Choline, total | 75.8 mg |
| Betaine | 24.0 mg |
| Vitamin B-12 | 2.9 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 | 24.0 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 | 6.0 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 | 0.59 g |
| SFA 16:0 | 4.6 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 | 0.12 g |
| MUFA 16:1 | 0.57 g |
| MUFA 16:1 c | 0.57 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 | 0.80 g |
| PUFA 18:2 | 0.71 g |
| PUFA 18:2 n-6 c,c | 0.61 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 | 86.0 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 | 3.9 g |
| Glycine | 1.1 g |
| Proline | 1.0 g |
| Serine | 0.96 g |
| Hydroxyproline | 0.17 g |
FAQ
How does chuck eye steak differ from ribeye?
The chuck eye comes from the shoulder (chuck), while the ribeye comes from the rib section. They are adjacent muscles and share similar marbling, but the chuck eye is typically leaner and more affordable, with a slightly more pronounced beef flavor.
What's the best way to cook it for tenderness?
For a tender result, quick, high-heat methods like grilling or pan-searing are ideal. Aim for medium-rare to medium doneness. For tougher pieces, slow cooking methods like braising or stewing will break down the connective tissue into gelatin, making it fork-tender.
Is it a good cut for a low-carb diet?
Yes, it's an excellent choice. With zero carbs and high protein and fat, it fits perfectly into ketogenic and low-carb dietary patterns, providing lasting satiety.
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 2.83 kcal/g · 35% 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: 0.21 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.