>>3965630A lot of it is. Chuck Eye Steaks come from the Chuck Eye which is connected to the Chuck (I think). They look like Ribeye Steaks almost. So it is very common for people in America to grill them like normal steaks and then complain they are tough. You have to cook them slow and low, preferably in a liquid like like wine, beef stock, or tomato juice. Full Chuck Eyes are popular to turn into actual Pot Roast. They have a lot of connective fat that when broken down slowly is flavorful and tender.
