Eye Round Roast
This very lean cut is often thrown into the trim bin for ground beef. It's also a really nice roast that requires a low, slow, braise for the best taste and texture. If you're looking for chipped steak - this is a handy cut to slice as thin as you can and quick fried with onions, mushrooms, and peppers for a super delicious cheese steak sando.
Our grass-fed and finished beef eye round roast is a great, lean option for Sunday dinner.
The eye roast is cut from the center of the back leg of the cow. It consists of long grained, lean meat with a very thin fat cap, which makes this cut a staple of a healthy diet.
Because this cut is so lean, it can be tough if not cooked properly. We recommend a low and slow approach, either roasting or braising. Eye roast makes excellent roast beef when seared in a pan and then roasted in a 275 to 300° oven.
Each Red House Ranch eye roast weighs roughly three pounds which is enough meat to feed six people, or four with leftovers.
