Also known as an "Edge of Eye Steak", the chuck eye is a perfect blend between a chuck and ribeye, and that's because it contains a few inches of the main ribeye muscle! It's known as the "poor man's ribeye" because it's not as tender as its more expensive cousin, but it packs a ton of flavor while still standing up to high heat. The extra flavor comes from a network of neck muscles that support the animal's weight as it moves around grazing all day. As cows are made the same way no matter what dishes are in season, it's best to learn how to do our favorite dishes with many cuts. This way, we can support small farmers who only have a few animals at a time.
Delivered frozen.
State College, PA
Happy Valley Meat Company's mission is to improve the lives of the people and animals that feed us. They work to provide both professional and at-home chefs access to ethically-raised meat from family farmers. They purchase whole animals from farmers, work with small-scale processors to portion their meat, and sell every single part of the animal to people who want it. The central focus of Happy Valley's program is on animal welfare. They've partnered with the ASPCA to build out strict rearing guidelines for their farmers to follow. The animals eat grass their entire life, but are given some grains towards the end to increase marbling--the fat that makes meat juicy and flavorful. When most people ask for grass fed, we think they mean they want meat from animals that lived good lives, and Happy Valley farmers ensure just that. As a certified B Corp, they do their best to work better. They consider the impact their work has on their partners, employees, the community, and the environment. Their farmers are paid a significant and fixed premium over commodity prices for humanely raised animals. This ensures better lives for farmers, a better ecosystem for animals, and better food for all.