Eye Round: A round steak is a beef steak from the “round”, the rear leg of the cow. The round is divided into cuts including the eye round, bottom round, and top round, with or without the “round” bone, and may include the knuckle, depending on how the round is separated from the loin. An eye of round steak is a small round, boneless beef steak. It falls under the category of “economical cuts of beef”. This extremely lean cut is shaped similar to a Tenderloin, but is much less tender. It’s often packaged as a roast or steaks, but can be fabricated into Stew Meat or Cubed Steak. An elongated muscle located in the center of the Round, thus the name “Eye.” it is also one of the tastier cuts of beef. Use it for braising, stir fries, chicken fried steak, pressure cooking, etc. Eye of Round Roast: Cut from the very lean and active round primal. This roast packs tons of beefy flavor and no fat. It’s incredibly easy to prepare and requires low and slow cooking for maximum tenderness and flavor. Eye of Round is a bit tougher than bottom and top round cuts, and is best sliced up thin for sandwiches. The Sirloin Tip can make a good steak or roast, however, the connective tissue inside can make it rather chewy unless you carefully braise it. Eye Round Roast/Steak or Eye of the Round: A boneless roast that looks like tenderloin, but it is much tougher. Used as a roast or cut into steaks. The best way to tenderize eye of round is to beat it with a meat mallet. Eye of Round is a very lean cut of meat. If overcooked, it will be very dry and tough. But if you cook it and slice it properly, it can be extremely delicious, tender, and moist.
Contains: “1.5 Kg” Brazilian Beef Eye Round “Whole Roll” Chilled
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