Sterling Silver® Premium Meats Chef Pete Geoghegan demonstrates how to cut and prepare the beef eye round. Though it features tight muscle fibers, the beef eye round can be served as steaks, sliced for sandwiches, in stews and more after some culinary finesse. Consider marinating, slow cooking, velveting, or curing and drying.
This value cut is very lean, which can be appealing to guests looking for beef that features less fat. Since the name “beef eye round” isn’t very attractive, consider referring to it as a “choice cut” on your menu.
