Beef eye round is a lean, boneless cut of beef taken from the rear leg (round) of the cow. It is shaped like asmall roast, with a firm texture and a mild beefy flavor. Due to its low fat and connective tissue content, it can be tough if not cooked properly.
To achieve the best texture, slow roasting, braising, or slicing thin for stir-fries are common cooking methods. It is often used for roast beef, deli-style cold cuts, jerky, and stews.
For the most tender results, cook it low and slow or slice it thin against the grain.
Pricing on this item reflects price per pound. If placing an order online, price on order total may increase depending on weight of package.
