Description
The chuck eye is harvested from the bottom end of the rib eye and is an underrated steak.
CHUCK EYE
R165.00
Additional information
| Weight | 0.25 kg |
|---|---|
| Weight | 250g |
Cooking guidelines
Cook for +-8 minutes (depending on your heat and thickness of the cut) turning every 1-2 minutes. Ensure that the eye of the steak (the round fat in the middle) is cooked throughout.
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