Beef Eye Round

• Eye of round can be roasted whole to create a lean and flavorful roast beef. Slow roasting at a low temperature is recommended to maximize tenderness and retain moisture. Consider marinating before roasting for enhanced flavor.
• Thinly sliced eye of round can be used to make beef jerky. The low-fat content of the cut makes it ideal for drying and preserving. Brining or marinating before drying will also contribute to the flavor.
• Eye of round steaks can be pan-fried or grilled, but they require careful attention to avoid overcooking. Marinating and pounding the steaks to tenderize them are recommended techniques. Sear quickly over high heat, then finish with low heat.
• Ground eye of round can be used as a leaner alternative to ground beef in burgers or other ground meat applications. It is important to combine it with a small amount of fat, either in the form of oil or other ground meat, to keep it moist.
• Eye of round can be braised in a flavorful liquid to create a tender and succulent dish. This method is particularly well-suited for less tender cuts of beef.
• Eye of round is perfect for thinly sliced roast beef sandwiches, where it can be layered with various toppings and condiments.

• Excellent source of lean protein, essential for muscle building and repair.
• Rich in iron, which helps prevent iron-deficiency anemia and boosts energy levels.
• Provides zinc, important for immune function and wound healing.
• Contains B vitamins (B12, niacin, B6) that support nerve function and energy metabolism.
• A good source of essential amino acids, the building blocks of protein.

Beef eye round should be stored properly to maintain its quality and prevent spoilage. For short-term storage (1-2 days), keep it tightly wrapped in plastic wrap or butcher paper in the coldest part of your refrigerator, ideally below 40°F (4°C). For longer storage (several months), wrap the beef tightly in freezer-safe wrap or place it in a freezer bag, removing as much air as possible to prevent freezer burn. It can be frozen for up to 6-12 months without significant loss of quality. Thaw frozen beef in the refrigerator for several hours or overnight for best results and food safety.