The eye of round (eye round) is an extremely lean small roast cut of the bottom round of the beef round primal cut. It is very affordable and has good flavor, but is not very tender. It is best cooked slowly (roasted or braised) & cut very thinly across the grain. It can also be used for inexpensive steak dishes if cut thinly & thoroughly tenderized.
Essential Cooking Instructions:
Product is raw and must be thoroughly cooked before consumption core temperature >75°C