---
title: Beef Delmonico
description: "![](http://jimmyschmidt.com/wp-content/uploads/2022/06/wagyu_chuck_delmonico-namp116D-2-300x300-1.png) The **Delmonico** (front area of the Rib eye muscle) is the forward section of the esteemed rib eye. It is exceptionally tender, well-marbled and perfect for grilling. Yields two of these cuts at approximately 2-1/4 lbs. Typically Portion cut…"
url: "http://jimmyschmidt.com/docs/beef-delmonico/"
updated: "2022-06-16"
category: Beef
---

# Beef Delmonico

![](http://jimmyschmidt.com/wp-content/uploads/2022/06/wagyu_chuck_delmonico-namp116D-2-300x300-1.png)

The **Delmonico** (front area of the Rib eye muscle) is the forward section of the esteemed rib eye. It is exceptionally tender, well-marbled and perfect for grilling. Yields two of these cuts at approximately 2-1/4 lbs. Typically Portion cut into 5-6 oz. servings.

**Alternative Name:** Chuck Eye Delmonico
**Suggested Preparation:** Grill steaks

**Beef Primal:** [Chuck](http://jimmyschmidt.com/docs/beef-chuck/)
**NAMP code:** 116D

**Number of Pieces:** 2
**Average Yield/Piece:** 2.25 lbs. *

* Assumption is an animal at 900 lbs. hanging weight.