Kalahari Wild Beef 35-Day Dry Aged Chuck Eye Steak
The Hidden Gem of the Butcher’s Block
Often called the butcher’s best-kept secret, the Chuck Eye Steak is cut from the upper shoulder primal immediately adjacent to the ribeye. Because it shares the exact same muscle group as the prime rib, it delivers an amazingly similar combination of rich intramuscular marbling, deep beefy flavor, and juicy tenderness—at exceptional value.
Sourced from 100% grass-fed cattle that range freely across the pristine Kalahari plains, this prized cut undergoes our signature 35-day dry-aging process. Over five weeks in our climate-controlled chambers, natural evaporation draws out excess moisture to concentrate the meat’s natural flavors. Meanwhile, native enzymes work continuously to tenderize the muscle fibers. The result is a steak with a bold, savory profile, rich marbling, and a tender bite that punches far above its weight class.
Cooking Inspiration:
Treat the Chuck Eye just like a prime ribeye—hot, fast, and simple:
-
High-Heat Pan Sear or Braai: Bring the steak to room temperature and season generously with coarse sea salt and freshly cracked black pepper. Sear in a smoking-hot cast-iron skillet or over blazing coals for 2 to 3 minutes per side to build a dark, caramelized crust.
-
Baste & Rest: Toss a knob of butter, smashed garlic, and fresh thyme into the pan during the last minute of cooking, spooning the melted butter over the steak. Pull at medium-rare (52°C–54°C) to ensure the internal marbling melts fully, then let it rest for 6 to 8 minutes before slicing.
