The Eye of Round Roast is cut from the center of the round, or hind leg of our beef. The muscles is this area are used for movement so the beef is leaner and less tender.
There are two schools of thought on how best to prepare eye of round. It can make a lovely lean oven roast when baked to rare or medium rare. We recommend using a digital meat thermometer and pulling the roast from the heat when it reaches 120 to 125 degrees. Just like for prime rib, some recipes recommend cooking the meat at a high temperature initially and then letting it finish in a warm oven, others prefer a lower temp and shorter cooking time. Once cooked and rested the meat can be sliced thin. Use any leftovers for french dip sandwiches or other roast beef sandwiches.
The second method for using an eye of round is to cook it low and slow with added moisture (braise). The roast will have very little fat and basically no gristly bits so it is great for meals that call for shredded beef, like enchiladas barbecue beef etc. Do watch your time carefully so the meat doesn't over cook and become dry.
One last way to use eye of round is for homemade jerky. Its low fat content and lack of gristle make it perfect for slicing up and drying as jerky.
We have pick up locations along I-15 from Idaho Falls, ID to Salt Lake City, UT, as well as in Logan, UT. All of our animals are raised to the same high standards. All are raised on grass and hay in our pastures and fields, they are never fed grain, and they are never given hormones or antibiotics.