Delmonico
roast
The Delmonico Roast comes from the chuck eye, located right next to the ribeye, which gives it both robust flavor and natural tenderness. It’s one of the most marbled roasts from the chuck section, with a flavor that straddles the richness of ribeye and the hearty depth of chuck. It can be braised for melting softness or roasted to highlight its steak-like qualities, making it one of the more versatile shoulder cuts.
Delmonico
roast
The Delmonico Roast comes from the chuck eye, located right next to the ribeye, which gives it both robust flavor and natural tenderness. It’s one of the most marbled roasts from the chuck section, with a flavor that straddles the richness of ribeye and the hearty depth of chuck. It can be braised for melting softness or roasted to highlight its steak-like qualities, making it one of the more versatile shoulder cuts.
The Cut
From the chuck eye, sitting directly beside the rib section
Character
Richly marbled, combining the robust depth of chuck with the buttery notes of ribeye
Cooking style
Excellent braised until fork-tender, or slow roasted and carved for a steak-style presentation
Texture
Melt-in-your-mouth when braised; tender and juicy but with more structure when roasted
Occasion
A celebratory roast that feels a little more indulgent, perfect for Shabbos or Yom Tov when you want something with a ribeye-like richness without buying a rib roast
Nutrition:
0
240 Calories
0
5.5g Sat. Fat
0
31g Protein
0
3.2 mg Iron
0
12 mg Zinc
Nutrition information per 4 oz serving of beef, cooked, lean only, visible fat trimmed: Calories ~240; Saturated Fat ~5.5 g; Protein ~31 g; Iron ~3.2 mg; Zinc ~12 mg; about 12.0 g total fat (of which ~0.7 g trans, ~0.5 g polyunsaturated, ~6.0 g monounsaturated; CLA 0 g), 100 mg cholesterol, 87 mg sodium, 0 g carbohydrate (0 g fiber), 427 mg potassium, 0.24 mg riboflavin, 5.8 mg niacin (NE), 0.45 mg vitamin B6, 3.8 µg vitamin B12, 255 mg phosphorus, 34.7 µg selenium, 101 mg choline.
