On 2/26/2021 11:42 AM, Sheldon Martin wrote:
> On Thu, 25 Feb 2021 19:49:41 -0500, jmcquown >
> wrote:
>
>> On 2/22/2021 12:51 PM, Sheldon Martin wrote:
>>> On Mon, 22 Feb 2021 johnlorbal wrote:
>>>
>>>> On Sunday, February 21, 2021 wrote:
>>>>> A nice thick chuckeye steak (notice I didn't write "chuck steak",
>>> Sheldon), seasoned with coarsley ground S&P and a little garlic
>>> powder.
>>>>>
>>>>> Jill
>>>
>>>> I've never had a chuck eye.
>>>
>> Obviously. That means you're in perfect position to criticize it.
>>
>>> The chuckeye is a small fillet from a full chuck steak but typically
>>> costs twice as much per pound...
>>
>> You'd be totally wrong about that. It's half the price of a ribeye and
>> more on the very tender ribeye side of the chuck. Thick and nicely
>> marbled but not overly fatty.
>
> I didn't mention ribeye. The rib and the chuck are very different
> parts.
>
I know that, but every time I mention the word "chuck" in conjunction
with "steak" you think "chuck steak". They are not the same cut at all.
Chuck eye is cut partly from the chuck and partly from the rib where
ribeyes come from. This has been explained to you in the past. No
worries.

Jill