Beef, chuck eye steak, boneless, separable lean only, trimmed to 0" fat, select, raw
Whole food · Beef Products
Photo: Wikipedia
This is a lean, boneless cut from the chuck primal, prized for its rich beefy flavor and a texture that becomes wonderfully tender with proper cooking. Its deep red color and fine marbling promise a satisfying, meaty bite without excessive fat. Nutritionally, it's a powerhouse of high-quality protein with a very low fat and zero-carb profile.
Calorie split: 59% protein · 0% carbs · 41% fat
↓ Full nutrition💚 Why it's loved
People love it for its robust, classic beef flavor that stands up to bold seasonings and marinades. Its relative leanness and versatility make it a go-to for everything from quick-seared steaks to slow-braised stews.
⚠️ Watch-outs & how to enjoy it better
As a lean cut, it can become tough and chewy if overcooked or prepared with high-heat methods without proper technique. To counteract this, use a meat mallet for tenderizing, marinate to add moisture and break down fibers, or employ slow-cooking methods like braising. Pairing it with a sauce or healthy fat (like avocado oil) can also enhance palatability and nutrient absorption.
Key benefits
- Excellent source of complete protein for muscle maintenance.
- Very low in fat and carbohydrates, fitting ketogenic and low-carb diets.
- Rich in essential minerals like iron, zinc, and B vitamins, especially B12.
- Provides conjugated linoleic acid (CLA), a naturally occurring 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 adjacent muscle (the longissimus dorsi) to the ribeye, offering similar flavor at a lower cost.
Full nutrition (USDA data · scales with serving)
| Water | 71.4 g |
| Energy | 143 kcal |
| Energy | 600 kj |
| Protein | 21.3 g |
| Total lipid (fat) | 6.5 g |
| Ash | 0.98 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 | 2.3 mg |
| Magnesium, Mg | 23.0 mg |
| Phosphorus, P | 209 mg |
| Potassium, K | 388 mg |
| Sodium, Na | 73.0 mg |
| Zinc, Zn | 8.5 mg |
| Copper, Cu | 0.07 mg |
| Manganese, Mn | 0.01 mg |
| Selenium, Se | 22.8 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.08 mg |
| Riboflavin | 0.17 mg |
| Niacin | 4.9 mg |
| Pantothenic acid | 0.74 mg |
| Vitamin B-6 | 0.45 mg |
| Folate, total | 3.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 3.0 ug |
| Folate, DFE | 3.0 ug |
| Choline, total | 76.1 mg |
| Betaine | 16.2 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 | 7.0 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.15 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 | 2.8 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 | 0.17 g |
| SFA 16:0 | 1.5 g |
| SFA 17:0 | 0.08 g |
| SFA 18:0 | 1.0 g |
| SFA 20:0 | 0.00 g |
| SFA 24:0 | 0.01 g |
| Fatty acids, total monounsaturated | 3.1 g |
| MUFA 14:1 | 0.03 g |
| MUFA 16:1 | 0.19 g |
| MUFA 17:1 | 0.05 g |
| MUFA 18:1 | 2.9 g |
| MUFA 18:1 c | 2.5 g |
| MUFA 18:1-11 t (18:1t n-7) | 0.27 g |
| MUFA 20:1 | 0.01 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.39 g |
| PUFA 18:2 | 0.34 g |
| PUFA 18:2 n-6 c,c | 0.31 g |
| PUFA 18:2 CLAs | 0.03 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 | 0.39 g |
| Fatty acids, total trans-monoenoic | 0.39 g |
| TFA 18:1 t | 0.39 g |
| Cholesterol | 69.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.24 g |
| Threonine | 0.96 g |
| Isoleucine | 0.93 g |
| Leucine | 1.8 g |
| Lysine | 1.9 g |
| Methionine | 0.62 g |
| Cystine | 0.23 g |
| Phenylalanine | 0.83 g |
| Tyrosine | 0.75 g |
| Valine | 0.98 g |
| Arginine | 1.4 g |
| Histidine | 0.70 g |
| Alanine | 1.2 g |
| Aspartic acid | 2.0 g |
| Glutamic acid | 3.5 g |
| Glycine | 0.95 g |
| Proline | 0.88 g |
| Serine | 0.84 g |
| Hydroxyproline | 0.11 g |
FAQ
What's the best way to cook a chuck eye steak to keep it tender?
For tenderness, use high heat for a short time (like grilling or pan-searing to medium-rare) or low heat for a long time (braising). Avoid cooking past medium, as the lean meat will dry out.
Is this the same as a chuck roast?
No. While both come from the chuck primal, a chuck eye steak is a specific, smaller steak cut from the center of the chuck, while a chuck roast is a larger, tougher cut meant for slow cooking.
How does its nutrition compare to a ribeye steak?
Per 100g, chuck eye steak is significantly leaner (about 6.5g fat vs. ribeye's 15-20g fat) and has fewer calories, while providing a similar amount of protein. It's a leaner alternative for those watching fat intake.
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 1.43 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: 0.19 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.