USDA Angus Chuck Eye Steak Cubes | Whole Beef Cubes | Pan-fry, Stew, Skewers | Cut 2cm*2cm | Non-synthetic Natural | Delicious for Black Pepper Beef Cubes | 454g | Good texture requires marinating (may contain sinew or fat | buy with caution if sensitive)

USDA Angus Chuck Eye Steak Cubes | Whole Beef Cubes | Pan-fry, Stew, Skewers

Product Introduction
USDA Angus Chuck Eye Steak Cubes are sourced from the Chuck Eye area. This cut is close to the ribeye, rich in meat flavour, with natural marbling and connective tissue; cubed for easy portioning and cooking, suitable for pan-fried beef cubes, black pepper beef fillet stir-fry, red wine stew, curry beef, skewers, and hot pot. The product image shows the frozen cubed packaging; there is also a reference image of the whole Chuck Eye to help understand the relationship between the whole cut and the cubed product.

Product Highlights
• US Angus Beef: Rich beef flavour, suitable for those who enjoy the aroma of fat and meat texture.
• Chuck Eye Cut: A balance of marbling and lean meat, with pronounced flavour after pan-frying and softened texture when slow-cooked.
• Pre-cubed: Saves the effort of cutting yourself, suitable for quick stir-fry, skewers, and stewing.
• Versatile Use: From Western red wine stew to Hong Kong-style black pepper beef cubes.

Suggested Cooking Methods
Quick Pan-fry: Thaw completely, pat dry, pan-fry in batches over high heat to avoid releasing water. Black Pepper Beef Cubes: Stir-fry quickly with onion, sweet pepper, and black pepper sauce. Slow Cook: Stew with red wine, tomato, carrot, and onion until tender. Skewers: Thread with coloured peppers and onion, grill to desired doneness. If the cubes contain more sinew, stewing or low-temperature slow cooking is more suitable.

Product Information
Product Name: USDA Angus Chuck Eye Steak Cubes
Cut: Chuck Eye / Chuck Eye Area
Origin: USA (as per product name)
Specification: Actual weight subject to the product page and packaging.
Storage: Store at -18°C or below frozen.

Estimated Nutritional Information (per 100g of raw meat)
Energy: Approximately 210–250 kcal
Protein: Approximately 18–21 g
Total Fat: Approximately 15–19 g
Saturated Fat: Approximately 6–8 g
Carbohydrates: 0 g
Sugar: 0g
Sodium: Approximately 50–70 mg
Iron: Approximately 2–3 mg

Food Safety and Thawing
Thaw in a sealed container at 0–4°C refrigerator bottom shelf to avoid contaminating cooked food with meat juices. The minimum internal temperature for the whole beef is approximately 63°C with a 3-minute rest; if the surface of the cubed meat has more contact or is for consumption by the elderly, children, pregnant women, or those with weaker immunity, it is recommended to cook to an internal temperature of 75°C. Stewing should ensure all beef cubes are fully heated through.