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What is Eye of Round? Cuts, Location, and More

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By Dylan Clay
December 20, 2024

The eye of round (semitendinosus muscle) comes from the Round primal of a cow.

round primal

The round is from the hindquarter of the animal and comprises nearly all of the rear leg musculature.

If we look at a cross-section of the rear leg, the “eye” of the round is pictured below.

The eye of round’s is tube-shaped like a beef tenderloin – only unlike a “tender”-loin, it’s not even close to being tender.

eye of round location

Ways the Eye of Round is Sold

There’s 4 main ways:

  • As a whole muscle
  • As 2 halved roasts
  • Cut into thin steaks – called “Minute” or “Breakfast” steaks
  • Cut into medallian steaks (around 0.75 – 1″ thick)

When sold as a whole muscle, it will typically have a fat cap that’s left in tact.

The rest of the meat completely lacks intramuscular fat (marbling) and has no gristle.

eye of round roast
This is half of an eye of round

How Does Dylan Use this Meat?

There’s 3 ways I use it:

  • Cube steak
  • Lean meat for ground mince (with fat added)
  • Jerky meat

I Think Eye of Round Sold as a Steak is a Waste of Money

This meat ain’t tender, at all

When sold as a steak it’s either cut super thin or is mechanically tenderized to be used as cube steak.

OR it’s marinated with fruit, acids, or something like baking soda (velveting) to tenderize.

Without it, it chews like rubber-bands, even at medium-rare.

It’s not super “beefy” tasting

If it’s used as a steak it’s sliced thin and marinated with seasonings for something like stir fry, curry, pad thai, etc.

Since it’s so lean, there’s no flavor from fat – which is why it’s used for beef jerky.

Eye of Round is FAR Better as a Roast

Some notes though:

  • Don’t go above 135F – the meat will only become progressively more tough and dry.
  • Slice the meat thin (I mean as thin as you can) and against the grain.

This meat can work OK for a roast beef sandwich.

eye of round thinly sliced

Even for roast beef though – cuts of meat like London broil or round tip are better used because they’re “beefier” and taste better and are more tender.

Since top round, round tip, and bottom round have similar price per pounds ($3-5/lb-ish), I’d rather use those instead for pretty much every meal.

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