A Chance for Chuck Eyes

Some of you may have noticed a few variations in our beef since the unexpected transition to Cunningham's placed our cutting needs in the hands of a new butcher.  It's common, when suddenly faced with a change, to reject the adjustments without really giving the new situation a chance.  Different isn't always bad, it just takes some learning to adapt.

One cut that has caused some shockwaves is our new Chuck Eye steak, formerly known as Chuck Delmonicos.  The latter was well loved by a following of people who, for years, recognized the treasured steak as a delicious secret, overlooked by the uninitiated, and, thus, often available.

Chuck Eyes, on the other hand, look a bit different.  They're from the same primal as before (i.e. they're the same steaks), but, remember, we're dealing with a different person behind the knife.  Like two artists with different styles will create differing paintings of the same scene, two butchers with different styles will craft distinct steaks.  We're not dealing with cold, mechanized homogeneity here, this is human skill that's as diverse as the people on the planet.

The new steaks aren't what we've been used to, and, frankly, people completely quit buying them.  We have a huge pile of the things in our freezers and, tragically, we've been grinding Chuck Eyes into hamburger for a couple weeks simply to avoid adding to the inventory.  This is not whining - it's simply to level with you: here is the situation we're dealing with.  Honesty is what keeps the farmer-consumer relationship alive, and, honestly, we would prefer to not waste these delectable steaks.

Here's your challenge: try Chuck Eyes the next time you're in the store.  Look them over, because there is some variation from one to the other.  If you're grilling, find a pack with bigger 'eyes' that will cook and cut like a steak.  If you're slicing and searing, look for glorious, abundant marbling in the pack, and slice away.  I guarantee you it will be the best stir-fry ingredient ever.  The cool thing about these new steaks is their adaptability; whatever you're thinking about cooking, it's likely that a Chuck Eye from the Beef Barn will be a viable option for your recipe.  They're a little different, yes, but different becomes normal (preferred, even) if we just give it a chance.

Thanks in advance for your help, and happy dining!