Beef, chuck eye steak, boneless, separable lean only, trimmed to 0" fat, choice, cooked, grilled
Whole food · Beef Products
Photo: Wikipedia
This is a lean, boneless cut from the chuck primal, prized for its robust beefy flavor and satisfyingly firm yet tender texture when grilled. With virtually no fat and a high protein content, it delivers a clean, hearty bite that's a favorite among health-conscious grill enthusiasts. Its nutritional profile is a powerhouse of pure protein, making it a staple for muscle-building diets.
Calorie split: 52% protein · 0% carbs · 48% fat
↓ Full nutrition💚 Why it's loved
People love it for its deep, concentrated beef flavor that shines with simple seasoning and a good sear. Its relative leanness makes it a go-to for a satisfying, protein-packed meal without excessive fat.
⚠️ Watch-outs & how to enjoy it better
Being a very lean cut, it can become tough and dry if overcooked, which is a common pitfall. To counteract this, use a meat thermometer to pull it off the grill at 130-135°F for medium-rare, and let it rest before slicing against the grain to maximize tenderness.
Key benefits
- Excellent source of high-quality protein (28g per 100g)
- Zero carbohydrates and sugars, ideal for low-carb diets
- Rich in essential minerals like zinc and iron
- Versatile for quick, high-heat cooking methods
🍽️ 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 (the spinalis dorsi) to the ribeye, offering similar marbling and flavor at a lower price point.
Full nutrition (USDA data · scales with serving)
| Water | 60.4 g |
| Energy | 215 kcal |
| Energy | 900 kj |
| Protein | 28.0 g |
| Total lipid (fat) | 11.5 g |
| Ash | 1.0 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 | 2.9 mg |
| Magnesium, Mg | 24.0 mg |
| Phosphorus, P | 227 mg |
| Potassium, K | 391 mg |
| Sodium, Na | 75.0 mg |
| Zinc, Zn | 10.5 mg |
| Copper, Cu | 0.09 mg |
| Manganese, Mn | 0.01 mg |
| Selenium, Se | 30.1 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.07 mg |
| Riboflavin | 0.21 mg |
| Niacin | 5.2 mg |
| Pantothenic acid | 0.83 mg |
| Vitamin B-6 | 0.39 mg |
| Folate, total | 7.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 7.0 ug |
| Folate, DFE | 7.0 ug |
| Choline, total | 86.8 mg |
| Betaine | 27.8 mg |
| Vitamin B-12 | 3.2 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 1.0 ug |
| Retinol | 1.0 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 5.0 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.11 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 | 4.9 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 | 0.30 g |
| SFA 16:0 | 2.6 g |
| SFA 17:0 | 0.16 g |
| SFA 18:0 | 1.8 g |
| SFA 20:0 | 0.01 g |
| SFA 24:0 | 0.01 g |
| Fatty acids, total monounsaturated | 5.5 g |
| MUFA 14:1 | 0.06 g |
| MUFA 16:1 | 0.33 g |
| MUFA 17:1 | 0.10 g |
| MUFA 18:1 | 5.0 g |
| MUFA 18:1 c | 4.3 g |
| MUFA 18:1-11 t (18:1t n-7) | 0.45 g |
| MUFA 20:1 | 0.02 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.48 g |
| PUFA 18:2 | 0.42 g |
| PUFA 18:2 n-6 c,c | 0.38 g |
| PUFA 18:2 CLAs | 0.04 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 | 0.62 g |
| Fatty acids, total trans-monoenoic | 0.62 g |
| TFA 18:1 t | 0.62 g |
| Cholesterol | 86.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.32 g |
| Threonine | 1.3 g |
| Isoleucine | 1.2 g |
| Leucine | 2.3 g |
| Lysine | 2.5 g |
| Methionine | 0.82 g |
| Cystine | 0.30 g |
| Phenylalanine | 1.1 g |
| Tyrosine | 0.99 g |
| Valine | 1.3 g |
| Arginine | 1.9 g |
| Histidine | 0.92 g |
| Alanine | 1.6 g |
| Aspartic acid | 2.6 g |
| Glutamic acid | 4.6 g |
| Glycine | 1.2 g |
| Proline | 1.2 g |
| Serine | 1.1 g |
| Hydroxyproline | 0.14 g |
FAQ
How do I prevent a chuck eye steak from getting tough?
The key is not to overcook it. Grill quickly over high heat to an internal temperature of 130-135°F for medium-rare, then let it rest for 5-10 minutes. Always slice thinly against the grain before serving.
Is this a good cut for slow cooking?
No, this specific 'cooked, grilled' preparation is for a quick-cook steak. For slow cooking like braising, you would use a raw chuck roast, which has more connective tissue that breaks down over time.
What's the best way to season it?
Its clean beef flavor shines with simple seasoning. A generous coating of kosher salt and black pepper just before grilling is perfect. You can also use a dry rub with garlic powder, onion powder, and smoked paprika.
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 2.15 kcal/g · 52% 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: 0.19 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.