Our eye of round steak is a lean, boneless, and budget-friendly cut taken from the cow's hind leg (the round primal). It resembles a tenderloin in shape but comes from a hard-working muscle group, meaning it is low in fat, high in protein, and tends to be firm or chewy if overcooked.

*Chef's Tip - Cook Fast and Rare: Pull the steak or roast at 120°F to 135°F (medium-rare). Because it lacks marbling and fat, cooking it past medium causes it to dry out quickly and turn tough.