Originally Posted by R8ers
I think the Chuckeye is ciut from the rib area that is just before where the ribeye is cut..
It is not the same as a ribeye, a ribeye is a superior cut at a superior price but if you cut a quality bite from a chuck eye and cut a bite from a ribeye, you won't be able to tell the difference...
The ribeye is a prettier steak and marbled in the right places, a Chuckeye has more fat and tends to fall apart more on the grill as opposed to a ribeye that stays as one solid piece of steak...
This did almost happen, but there are tools that make that not happen. And, since we each "stand up" hibachi grill style (I cut all the meat on the rather large cutting board and we all stand and eat - don't ask me why, it's just more awesome than sitting!!), nobody has to cut their steak anyway.