Grassfed Boneless Chuck Eye Roast

Known as a "mock ribeye roast," this economical cut has an amazing flavor. You can trick people into thinking it's ribeye through a "reverse sear." That's where you cook it low and slow at 275 degrees until it registers rare, let it rest and juice up, and then sear it on a smoking cast-iron.

We also love it in the slow cooker for French dip sandwiches in a savory broth. As a bonus, the leftover shredded beef makes an absolutely addictive pasta dish with high-quality marinara sauce, mushrooms, real Italian durum pasta and lots of raw mozzarella cheese on top. 

Taylor Ranch grassfed beef comes from the happy cows of Green Valley, Cambria, raised without hormones or meddling on our sixth-generation ranch whose lush homegrown grass feed will pass you those nutrients your body craves and needs.

Please note: We do not ship beef. We offer pick-up days once a week in Templeton, and 2-5 p.m. Fridays at the Cambria Farmers Market. We will deliver to the North County and the Coast from San Simeon to Morro Bay on orders of $150 or more.