Beef Fabrication: Breaking Down the Beef Eye Round

Sterling Silver® Premium Meats Chef Pete Geoghegan demonstrates how to cut and prepare the beef eye round. Though it features tight muscle fibers, the beef eye round can be served as steaks, sliced for sandwiches, in stews and more after some culinary finesse. Consider marinating, slow cooking, velveting, or curing and drying.
This value cut is very lean, which can be appealing to guests looking for beef that features less fat. Since the name “beef eye round” isn’t very attractive, consider referring to it as a “choice cut” on your menu.

[@TheDiegoherra]

What an incredible masterclass in cutting, thank you for your amazing knowledge

[@bodan-dy6iu]

Thanks dude killer idea’s

[@davidcarter6491]

My mother who is 82 used to roast these for the family when we were little kids! I loved it then. She always cut it paper thin and make a flour and milk gravy.
But as an adult chef it is a cut that I have never cooked myself!

[@janegarcia1974]

Thank you great info I have never cooked one that was good.

[@ML-xq6pn]

we slice it kind of thin, hammer it thinner and then make bracioles

[@Amro_S]

Im a big fan Sir
I have a wondering question ⁉️
What about cow or goat, camel, deer head
What we can do with head meat ?
Can i use it for like ground ?

[@Ken-bv4fh]

Can i make a pastrami out of eye of round ?

[@jakcough]

Sliced,mallet, Minute steaks

[@TheNewMediaoftheDawn]

Stewed for 4-6 hours is good, but lean as mentioned here, and the Chinese have a great way they marinate it and soften it, or yes pounded out, otherwise I’ll buy other steak on sale😂

[@edg5218]

When u say age, are u talking wet aged in the cry-o-vac ?

[@matt-jg1xu]

Need a sharper knife