Beef · Round
Eye of Round Roast
A very lean, cylindrical roast from the round. Slice it thin for roast beef; it dries out if overcooked.
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| Animal | Beef |
|---|---|
| Section | Round |
| Bone | Boneless |
| Tenderness | Medium |
| Also called | eye round roast, eye of round |
Best ways to cook it
- Roast
- Braise
- Slow cook
About this cut
What it is and how to use it
The eye of round is a lean, round muscle in the center of the round. It is one of the leanest cuts of beef, with a mild flavor and a fine grain. Because it has almost no marbling, it is best roasted to medium and sliced very thin, or braised. It is sometimes cut into steaks. It is a favorite for home-roasted deli-style roast beef.
Cook’s tipRoast to at least 145°F, rest, and slice paper-thin across the grain. Don't cook it past medium.
Read moreBeef Cuts Chart: 9 Primals & How to Cook EachBeef Tenderness Scale: Most Tender to ToughestBeef Cuts Chart: Primals, Retail Cuts & Uses
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5154 St. Rose Church Rd
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