chuck primal · Canada
In Egypt, this cut is chuck eye steak.
About this cut
The 'poor man's ribeye' — cut from the 5th rib, right where the chuck primal ends and the rib primal begins. Contains the same longissimus dorsi muscle as a ribeye but from a less premium section. Similar marbling at a significantly lower price point. Only 2 steaks per animal from this location.
| rare | Rare | → | Nay fe nay |
| medium rare | Medium rare | → | Nص istiwah khafif |
| medium | Medium | → | Mestewy noss noss |
| well done | Well done | → | Mestewy awy |
Doneness terminology varies by country and restaurant. When unsure, describe what you want — e.g., “warm red center” — rather than relying on the name alone.
“chuck eye steak” in Canada maps to canonical chuck eye steak (chuck: 5th rib, where the chuck meets the rib primal). In Egypt, look for labels such as chuck eye steak. The 'poor man's ribeye' — cut from the 5th rib, right where the chuck primal ends and the rib primal begins. Contains the same longissimus dorsi muscle as a ribeye but from a less premium section. Similar marbling at a significantly lower price point. Only 2 steaks per animal from this location.
This information is for educational purposes only and may vary by region or butcher practices.