Eye of Round Roast
The Eye of Round is an elongated muscle that comes from the hind leg of a cow. It is located in the centre of the round which is where the name "eye" originated. It is an incredibly lean cut and can be cooked very quickly, but be careful not to overcook.
Eye of Round Roasts are very popular for slicing as they contain no gristle or excess fat. Cook a couple extra pounds for your next meal and enjoy leftover Eye of Round on a sandwich!
Butchers Tip: We recommend cooking an Eye of Round Roast to an internal temperature of 125 degrees. Once removed from the oven, cover with foil and allow to sit. The internal temperature will continue to rise and the result will be a perfectly tender roast!
Our Eye of Round Roasts are cut to perfection by our butchers at approximately 3 lbs, but we would be happy to cut you an alternate size! Please specify your ideal size in the notes of your order, and keep in mind a custom order may affect your selected pickup date.