Beef - Eye Roast

About eye of the round roast:

This cut is very lean, it comes from the center or the "eye" of the round primal, and it has a circular shape. This group of muscles gets a lot of exercise and so the meat can be tough if not cooked correctly. Be sure to cook slowly to a medium/medium rare doneness for a perfectly done beef roast.

Round roast is wonderful sliced thin and added to soups, ramen, used as deli meat on sandwiches, or even making beef jerky!

Top Round vs Bottom Round vs Eye Round

All of three cuts come from the rump and hind leg of the cow. This area is known as the round primal. The top and bottom rounds contain more marbling than eye of the round, but all are fairly lean cuts that can be tough if they’re overcooked.

The biggest difference really comes down to size. While the eye and the bottom round are similar in size and good for a family meal, the top round is a much larger cut suitable for a large gathering.

*Our beef is frozen when fresh and packed in a vacuum sealed package.

Our beef comes from our 100% grass-fed and finished cows!

The cows here at Wolf Oak farm spend their time out on our pastures grazing on diverse grasses and clover.

We also over-seed additional types of forbs, legumes and shrubs for a well balanced salad bar for our livestock.

All that grass-fed goodness absolutely shines through in the quality, taste, and nutrition of our pasture raised beef.