Eye Round

Eye Round is a lean, versatile cut of beef taken from the round primal, located at the rear leg of the cow. Known for its fine grain and relatively low fat content, the Eye Round is ideal for a variety of cooking methods, including roasting, grilling, and slow cooking. Its mild flavor and tender texture make it a popular choice for budget-conscious consumers seeking quality beef.

Key Features:

1. Lean and Tender:
   • Low Fat: Eye Round is a lean cut with minimal fat, making it a healthier choice for those looking to reduce fat intake.
   • Tender Texture: Despite being a lean cut, it can be quite tender when cooked properly, especially if marinated or slow-cooked.
2. Versatile Cooking Options:
   • Roasting: Ideal for roasting whole, resulting in a flavorful and juicy roast beef. Perfect for family dinners or special occasions.
   • Grilling: Can be sliced into steaks or cubes for grilling, providing a satisfying texture and flavor.
   • Slow Cooking: Excellent for braising or slow-cooking to enhance tenderness and develop rich flavors.
3. Mild Flavor:
   • Subtle Taste: Offers a mild beef flavor that can be easily seasoned and paired with a variety of spices and herbs.
   • Adaptable: Takes well to marinades and sauces, making it suitable for diverse culinary applications.
4. Quality and Freshness:
   • Premium Beef: Sourced from high-quality beef, ensuring a consistent and reliable product.
   • Careful Processing: Hand-cut and prepared to meet high standards of quality and flavor.
5. Economic Choice:
   • Cost-Effective: Typically more affordable than some other premium cuts, providing great value for quality beef.

Product Specifications:

• Cut: Eye Round
• Form: Whole, sliced steaks, or cubed
• Packaging: Available in vacuum-sealed packaging or butcher paper, in various portion sizes
• Storage: Store in the refrigerator if using within a few days, or freeze for longer-term storage.

Usage Instructions:

1. Roasting:
   • Preparation: Season the roast with salt, pepper, and preferred herbs. Sear on all sides before roasting in the oven at 325°F (163°C) until desired doneness.
   • Resting: Let the roast rest before slicing to allow juices to redistribute.
2. Grilling:
   • Steaks: Season and grill over high heat, adjusting time for desired doneness. Aim for medium-rare to medium for optimal tenderness.
3. Slow Cooking:
   • Braising: Brown the meat and then cook slowly in a covered pot with liquid, such as broth or wine, for several hours until tender.
4. Storage:
   • Refrigeration: Keep in the refrigerator for up to 3-5 days. Ensure it is properly wrapped to prevent exposure to air.
   • Freezing: For longer storage, freeze in airtight packaging and use within 6-12 months for best quality.

Additional Information:

• Non-GMO
• Gluten-Free
• No Added Hormones (if applicable)
• USDA Certified (if applicable)

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