Eye of Round – Subprimal Cut

The eye of round is a small subprimal cut of beef from the round primal, more specifically from the hind leg. Although its shape resembles the tenderloin, the similarity ends there. The tenderloin is extremely tender, while the eye of round is extremely tough.

Butchers break down the eye of round into either roasts or steaks. Unfortunately, neither of these cuts is good for quick, high-heat cooking. Don’t cook eye of round steaks like you would a typical steak – they’re just way too tough and chewy for that. The best way to handle eye of round is to cook it low and slow, preferably with some moisture, because this cut dries out easily, especially if you take it past medium-rare. It’s one of the cheapest cuts of beef, but it’s only a good choice if you know how to properly cook naturally very tough, chewy meat.