Angus Beef Eye Round 1kg

1.0 kg
The eye of round (eye round) is an extremely lean small roast cut from the Round primal between the top round, outside round and heel. It is best cooked slowly (roasted or braised) & cut very thinly across the grain.  Recommend to cook in Slow Cooker for best results. It can also be used for inexpensive steak dishes if cut thinly & thoroughly tenderized.

Customer Reviews

Based on 32 reviews
Angus Beef Eye Round

Awesome cut of meat tasty and lean

Louise Skipper
Angus beef eye round

Fantastic cut of meat - tasted delicious. Will definitely order again and again


I didn’t really know what to expect but googled cooking methods and followed that. Really lean good quality meat, have slow cooked and pulled apart for lunches. Great quality, will definitely buy again

Roast beef

Absolutely gorgeous nice and tender beautiful flavourful online meats will only be my meat supplier

B Maclean
The best and easiest way to cook this cut

I found a recipe from Crumb-A Food Blog, which is sponsored by Ontario Corn Fed Beef and adapted from AllRecipes. It is amazing and failsafe. Preheat oven to 500F, dry the roast, mix melted butter with dry mustard, garlic powder, salt and black pepper or whatever you prefer and rub evenly over the meat. Don't overdo the seasoning because no flavour is lost in the cooking. Put the roast uncovered into the oven on a rack in a small roasting dish. Drop the temp to 475F and cook for 7 minutes per pound. If your oven is hot and well sealed turn off and leave for 2.5 hours, do not open to look. If your oven is crappy like mine reduce to 150F or lower. After 2.5 hours it will be perfectly cooked medium rare. Slice thinly across the grain. Note: all temperatures and weights are Imperial, use your phone calculator to convert. Happy cooking! Here's the link