More formally known as the eye of round roast, this cut is a lean and economical cut of beef from the cow's hindquarters. Because it comes from a well-exercised muscle, it is best cooked to rare or medium-rare and sliced very thinly against the grain to ensure tenderness.
More formally known as the eye of round roast, this cut is a lean and economical cut of beef from the cow's hindquarters. Because it comes from a well-exercised muscle, it is best cooked to rare or medium-rare and sliced very thinly against the grain to ensure tenderness.
