- This very lean cut resembles a tenderloin in shape but has a firmer texture. Each piece typically weighs around 6 pounds. The Beef Eye Round is provided netted at no additional cost.
- To cook a Beef Eye Round and achieve optimal tenderness, begin by seasoning the meat generously with salt and pepper. For roasting, sear the eye round in a hot pan to develop a rich crust, then transfer to an oven preheated to 325°F (163°C). Roast until an internal temperature of 130°F (54°C) for medium-rare is reached, usually about 20 minutes per pound. Allow the roast to rest for at least 15 minutes before slicing thinly against the grain to preserve juiciness. Alternatively, for slow cooking, braise the eye round in liquid at low heat to break down connective tissue and enhance tenderness.
- Beef Eye Round pairs well with robust side dishes that complement its lean, firm texture. Consider serving it alongside roasted root vegetables, such as carrots and parsnips, or a creamy mashed potato that adds richness. A red wine reduction or a horseradish cream sauce enhances the meat's flavor without overpowering it. For a fresh contrast, a simple arugula salad with lemon vinaigrette provides a bright, peppery balance to the hearty roast.
