Beef Eye Round

Beef Eye RoundBeef eye round is a lean, boneless cut of beef taken from the rear leg (round) of the cow. It is shaped like a small roast, with a firm texture and a mild beefy flavor. Due to its low fat and connective tissue content, it can be tough if not cooked properly. To achieve the best texture, slow roasting, braising, or slicing thin for stir fries are common cooking methods. It is often used for roast beef, deli style cold cuts, jerky, and stews. For the

cooking evenly can be a bit tricky—but totally worth it

Electric hookup

making it juicy and tender when cooked properly

and braised dishes

slow-cooked

resulting in a rich

just below the baby back ribs

Whiskey barrel aged honey

slow cooking methods such as braising

It consists of bone

It absorbs flavors well and is commonly used in stews

Oxtail is the tail of a cow