Beef Eye Of Round

Beef eye of round is a very lean, cylindrical muscle from the rear leg. It is firm with minimal marbling and benefits from low, slow cooking and thin slicing. Done gently, it keeps a deep rosy interior and slices cleanly. Common uses include roasting, braising, sous vide, jerky, and quick stir-fries; it is sold as roasts and steaks.

North American and European butchery places it within the round primal of the hindquarter. It became a staple for economical roast beef, deli applications, and dried meats as meatpacking standardized lean, well-trimmed roasts.