Chuck eye's are rib eyes without the bones. Cook like you would cook a rib eye. As for the other steaks cut in the video, I don't cut those off so I don't know. I take the chuck eyes with the first 3-4", then I cut 2" thick chuck roasts, 2-3 of them depending on the chuck roll size, then the rest gets ground into burger
I trim it up like in the video
Then I do step 1 at the 2:20 mark
Then I do step 2 (Chuck eye's) at the 2:40 mark
Then I do step 3 (Chuck Roasts) at the 4:22 mark except I do it right after the chuck eye's. I don't take 1/2" thick marinade steaks like he does before his chuck roast. All of that is chuck roast meat for me.
Then I grind everything else