Beef, chuck eye steak, boneless, separable lean and fat, trimmed to 0" fat, select, cooked, grilled
Whole food · Beef Products
Photo: Wikipedia
This is a lean, boneless cut from the beef chuck, prized for its rich, beefy flavor and tender texture when grilled. With 25g of protein and zero carbs per 100g, it's a powerhouse for muscle maintenance and low-carb diets. The grilling process caramelizes the exterior, creating a savory crust while keeping the interior juicy.
Calorie split: 37% protein · 0% carbs · 63% fat
↓ Full nutrition💚 Why it's loved
People love it for its deep, savory umami flavor and satisfying chew that isn't too tough. It's incredibly versatile, working perfectly for quick grilling, slicing for stir-fries, or dicing for stews.
⚠️ Watch-outs & how to enjoy it better
While lean, it still contains significant saturated fat (about 7g per 100g), so those monitoring heart health should practice portion control. The high protein content can be heavy for some digestive systems. To counteract, pair with fiber-rich vegetables like roasted broccoli or a large salad to aid digestion and balance the meal.
Key benefits
- Excellent source of complete protein for muscle repair.
- Rich in iron and zinc for immune function.
- Zero carbohydrates, ideal for ketogenic diets.
- Provides B vitamins for energy metabolism.
- Contains conjugated linoleic acid (CLA), a beneficial fatty acid.
🍽️ 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 shoulder (chuck) right next to the rib primal, sharing similar marbling and flavor at a lower cost.
Full nutrition (USDA data · scales with serving)
| Water | 55.9 g |
| Energy | 267 kcal |
| Energy | 1118 kj |
| Protein | 25.0 g |
| Total lipid (fat) | 18.6 g |
| Ash | 0.94 g |
| Carbohydrate, by difference | 0.00 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.00 g |
| Calcium, Ca | 17.0 mg |
| Iron, Fe | 2.4 mg |
| Magnesium, Mg | 22.0 mg |
| Phosphorus, P | 192 mg |
| Potassium, K | 307 mg |
| Sodium, Na | 70.0 mg |
| Zinc, Zn | 8.8 mg |
| Copper, Cu | 0.07 mg |
| Manganese, Mn | 0.01 mg |
| Selenium, Se | 29.1 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.07 mg |
| Riboflavin | 0.19 mg |
| Niacin | 4.8 mg |
| Pantothenic acid | 0.76 mg |
| Vitamin B-6 | 0.41 mg |
| Folate, total | 6.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 6.0 ug |
| Folate, DFE | 6.0 ug |
| Choline, total | 82.1 mg |
| Betaine | 21.8 mg |
| Vitamin B-12 | 3.1 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 8.0 ug |
| Retinol | 8.0 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 26.0 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.09 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 | 8.6 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 | 0.61 g |
| SFA 16:0 | 4.7 g |
| SFA 17:0 | 0.25 g |
| SFA 18:0 | 3.1 g |
| SFA 20:0 | 0.01 g |
| SFA 24:0 | 0.01 g |
| Fatty acids, total monounsaturated | 9.4 g |
| MUFA 14:1 | 0.11 g |
| MUFA 16:1 | 0.60 g |
| MUFA 16:1 c | 0.60 g |
| MUFA 17:1 | 0.15 g |
| MUFA 18:1 | 8.5 g |
| MUFA 18:1 c | 7.2 g |
| MUFA 18:1-11 t (18:1t n-7) | 0.52 g |
| MUFA 20:1 | 0.04 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.83 g |
| PUFA 18:2 | 0.73 g |
| PUFA 18:2 n-6 c,c | 0.63 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 | 89.0 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 do I prevent a chuck eye steak from being tough?
Cook it quickly over high heat to medium-rare or medium (130-145°F internal temp). Overcooking will make the connective tissue tough. Always let it rest for 5-10 minutes after cooking to allow juices to redistribute.
Is this the same as a ribeye steak?
No, but they are neighbors. The chuck eye comes from the shoulder (chuck primal) while the ribeye comes from the rib primal. The chuck eye has similar flavor but slightly more connective tissue, making it less tender if overcooked.
What's the best way to store leftovers?
Refrigerate sliced or whole cooked steak in an airtight container for up to 3-4 days. For longer storage, freeze for up to 3 months. Reheat gently in a skillet with a splash of broth to prevent drying out.
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 2.67 kcal/g · 37% 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: 0.23 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.