Eye of Round
An elongated muscle located in the center of the Round, thus the name “Eye.”
Where This Cut Comes From:
Round Primal | Primal Cut
Home to lean, inexpensive cuts that come from the rump and hind legs. The muscles in this area are used for movement, so the beef is leaner and less tender. Often sold as roasts, steaks for marinating or Ground Beef.
Explore This PrimalCooking Methods:
Cuts From This Subprimal
Eye of Round Roast
A lean, flavorful cut often used for roast beef at the deli. Can be roasted or slow-cooked at home for an everyday meal.
Eye of Round Steak
A tremendous value cut that is lean and boneless. Ideal for marinating then grilling or skillet cooking.
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Cutting Guides And Videos:
Bottom Round - Western Tip and Western Griller Steaks Cutting Guide
Bottom Round - Western Tip and Western Griller Steaks Cutting Guide
Bottom Round - Western Tip and Western Griller Steaks Cutting Guide
Hindquarter Fabrication
Hindquarter Fabrication
Breaking down the full hindquarter into primals and subprimals.
Ribbing Fabrication
Ribbing Fabrication
Ribbing the carcass for grading and separating the forequarter from the hindquarter.
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