An eye round roast is a lean, elongated muscle cut from the center of the beef round, considered a very lean and flavorful cut with minimal marbling, best cooked slowly using methods like roasting or braising to achieve tenderness, and typically sliced thinly against the grain for optimal texture; often used for roast beef sandwiches due to its leanness and ability to be sliced thinly.
Cuts are priced per pound and based on the average weight
Keep frozen or refrigerated.