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Eye of Round Steak

About 1 inch to 1.5 inches in thickness per cut, the Eye of Round boasts its natural, circle-like appearance. Cut from the Round primal section, this beautiful cut is one of the leanest pieces of meat. Nestled in between the Top and Bottom Round cuts, the Eye of Round requires a similar approach in cooking techniques. Being a high activity cut, this steak prefers moist-heat cooking such as braises, stews, and sous-vide. If searing for a quick dinner, turn the heat down to cook it low and slow, turning it often.

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Wagyu Cross
4.5
180
Rating of 4.5 out of 5 stars
Pasture Raised
4.6
467
Rating of 4.6 out of 5 stars
NEW!
Kagoshima Wagyu
5.0
2
Rating of 5.0 out of 5 stars
Sold Out!
Fullblood Wagyu
Sold Out!
Fullblood Wagyu
5.0
3
Rating of 5.0 out of 5 stars

Recipes for Eye of Round Steak

Shop for shares containing Eye of Round Steak
Wagyu Cross
4.5
180
Rating of 4.5 out of 5 stars
Pasture Raised
4.6
467
Rating of 4.6 out of 5 stars
NEW!
Kagoshima Wagyu
5.0
2
Rating of 5.0 out of 5 stars
Sold Out!
Fullblood Wagyu
Sold Out!
Fullblood Wagyu
5.0
3
Rating of 5.0 out of 5 stars

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