Wagyu Chuck eye is cut from the forequarter (the muscle connecting the rib to the chuck) and is a distant cousin to the Ribeye --rib eyes are cut from the 6th to the 12th rib of the cow; chuck eye is cut off the 5th rib!  The Chuck Eye cut is delicious and flavorful.  If you have wanted to try out the sous vide method of cooking -- this is the perfect cut to use.  Before serving sear it to a beautiful finish.  2 steaks, weight of each cut ~8oz.

Chuck Eye Steak

1 Pound