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Eye of Round Roast

Eye of Round Roast

Typical weight: 2.5 lbs

Eye of Round Roast
The round contains many types of roasts originating from various places in the primal, but with most of the same properties and cooking techniques. In general, these are best when roasted slowly. Similarly to the arm roast, these may not ever get tender enough to shred. Instead, cook these to an internal temperature of 135°F-140°F (medium-rare). Thinly slice and serve hot or cold as roast beef.

Recommended Cooking Methods:

Roasting — Braising/Stewing — Slow Cooking

Recipe Ideas

- Generously season with black pepper, salt, granulated onion, and dried herbs. Roast on a roasting rack in a 325°F oven, until internal temperature reaches 125°F (the temperature will continue to rise at it rests). Let sit for at least 20 minutes before slicing and serving with horseradish sauce.

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