Chuck Eye Steak | Texas Wagyu & TW Platinum
$29.00
Texas Wagyu Chuck Eye Steak
Known to master butchers as the ultimate insider’s cut, the Chuck Eye steak sits directly adjacent to the ribeye at the 5th rib. Because it shares the exact muscle architecture as the ribeye—including the prized, buttery spinalis dorsi cap—it delivers identical steakhouse richness, deep marbling, and robust flavor at an exceptional value.
By crossing champion Japanese Wagyu with heritage Black Angus, our Texas Wagyu Chuck Eye strikes the perfect balance between intense, beef-forward depth and melting, low-temp marbling that bastes each bite from the inside out.
Choose Your Marbling Tier
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Texas Wagyu (BMS 6–8): Far surpassing traditional USDA Prime, this tier showcases dense ribbons of intramuscular fat woven into a hearty, juicy grain. It delivers an unmistakably rich, buttery bite while preserving the satisfying chew and bold beef presence that steakhouse purists crave.
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Texas Wagyu Platinum (BMS 9–12): Our most elite tier of crossbred marbling. Spiderwebs of delicate, ultra-fine Wagyu fat lace every fiber of the steak, dissolving into savory tallow at lower cooking temperatures. Expect an exceptionally velvety, fork-tender texture and an intense umami richness rivaling the finest private-reserve ribeyes in the country.
The G Five 50/50 Heritage Advantage
While pure Wagyu provides unmatched softness, crossing it with premier American cattle creates the ideal everyday luxury steak:
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50% Texas Angus Backbone: Provides the deep, earthy, mineral-rich beef profile that holds up to blistering cast iron sears, open flame, and bold seasoning.
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50% Japanese Wagyu Lineage: Significantly lowers the melting point of the fat, ensuring the steak self-bastes from within for an ultra-juicy, melt-on-the-palate finish.
Product Highlights
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The Butcher’s Secret Ribeye: Only two true chuck eye steaks exist per animal. Sharing the ribeye’s prime grain and luscious fat cap, it delivers premier ribeye luxury at an accessible value.
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Specifications
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Cut: Boneless Chuck Eye Steak (The 5th Rib Cut)
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Genetics: 50% Wagyu / 50% Angus (Pasture-Raised in Texas)
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Grading Options: Texas Wagyu (BMS 6–8) | Texas Wagyu Platinum (BMS 9–12)
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Packaging: Individually vacuum-sealed, flash-frozen
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Shipping: Delivered rock-solid in an insulated cooler with dry ice
Chef’s Searing Guide
Due to its dense marbling and tender grain, the Texas Wagyu Chuck Eye is at its absolute best cooked hot and fast to medium-rare.
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Temper: Thaw completely in the refrigerator over 24 hours. Remove from the fridge 20–30 minutes before cooking to take off the chill.
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Season: Pat bone-dry on all sides with paper towels. Season generously with G5 SPG Seasoning or coarse sea salt right before hitting the heat.
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Sear & Baste: Heat a heavy cast iron skillet over medium-high heat until lightly smoking. Add a spoonful of G5 Wagyu Beef Tallow, lay the steak in, and sear for 2 to 3 minutes per side until a deep, dark crust forms.
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Target Temperature: Cook to medium-rare (130°F–135°F internal) to allow the dense marbling to render fully without melting out of the steak.
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Rest & Carve: Transfer to a warm cutting board and rest for 5–7 minutes before slicing thick against the grain.