Can the Worst Steak on the Cow Be Saved with a Tub of Beef Fat? - Prime Time
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- Опубликовано: 3 авг 2024
- On today's episode of Prime Time, Ben and Brent are at their butcher shop, The Meat Hook, tinkering around with their least favorite muscle, the eye of round. Can any of their beef fat experiments improve the flavor or texture of this tricky cut?
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As a broke ass college kid I consider eye of round cooked in my George foreman as fine dining
@@someguy3789 ha
Seriously! XD
@@g.s.651 Yes, and its damn delicious!
I currently have a 6 pack of round steaks in my freezer I'm saving to grill for a special occasion.
Lol same here I’ve cooked it several times. It’s not great but you can make it taste alright
Slice paper thin and use with pho or ramen.
I use it for jerky
They want it as a Thick steak, slicing thin is Cheating....) You could slice Steel thin and eat it.
You know what's up.
They mention this in other comments they've replied to, as well as for bresaola or carpaccio. They explicitly say they're trying to see if they can recommend it as a steak. When customers ask for it, they don't say no, but instead ask what the customer is intending to use it for.
Even in pho it is not that great.
Yall look like mario and Luigi if they where butchers and not plumbers
Oooo gottem
I think that to be a compliment, I would love to look like a butcher Luigi
Brent looks like Bif from back to the future
Eater: Worst beef
Most of America: My family uses this all the time, it's great!
Anyone serves me eye of round, I don't know who they are and I hope I never see them again.
The way they're cooking it is ridiculous, eye of round is probably the best cut for roast beef. Besides that, just pound it paillard style and you'll have pretty decent steak, nothing wrong with that :)
nah. DAZ TUFF for steaks but good for long cooks
@@quackgarage9551 and beef stews
The sous vide steak lost it's flavour because you added the beaf fat. The flavour got transfered into the fat. Never add any liquid into the bag when sous videing.
Blames sous vide for being bad while doing it wrong 😒
For meat, maybe. Put potatoes in there with butter though..
His point was to TRY to get the fat into the meat.
@@leyline77 That's not how sous vide works, though. If that was the plan, they picked a pretty silly way to accomplish it.
I agree with you
How old is the guy on the left??? Could be anywhere from 20 to 60
Haha ikr
Your icon just made me think there was a stray hair on my computer screen, and I actually tried to brush it off...
Try to imagine darker hair. He looks like a (possibly above average health) 30 something year old male. Due to a genetic mutation a couple percent of people (mostly male) age
Is there a contest to guess? I hope the prize is some delicious eye of round! Ok then, I am entering into the contest. I say he's 28. But, rode hard and put away wet.
Around 37 now. There's an article from 2009 that said he is age 27. Ben on the right is 2 years older.
You guys should try marinating in pineapple for 2 hours. That's what Guga did, and it apparently came out pretty good.
Dude I came back to this video to comment this HAHA
Guga is the king of steak
Please post the Guga link.
@@bobgutman9691 ruclips.net/video/dfjIIK6qt-g/видео.html
I was going to say that until I saw your comment hahahha. They should try dry aging them hahahah. Dry to the max age
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What about smoking it for many hours????? Worth a try????
Guys, the flavour profile seems to be less for sous vide cooked foods for you because you are making the mistake of putting fats in the bag with the meat! I knew that was going to happen the instant I saw you put beef fat in the bag with the steak. Flavour compounds in meat are fat soluble so when you lock fats like butter, beef fat, oils etc in with the meat, you're not infusing the meat with the flavour of the fat you're infusing the fat with the flavour of the meat. Do not put fats in the bag with your meat when cooking sous vide.
I don't think they care
100%. Plus if they wanted to use sous vide to transform the cut, they should have done the same 135 but 12+ hours. Same way you can turn a chuck roast into something that has the texture of ribeye.
Good point! And it makes a lot of sense. We'll go back and try it without the fat. Honestly, Brent and I never sous vide because we generally prefer grilling or cast iron, but I'll give this a shot. You make a great point.
Correct and they should cut it the other way and slice against the fibre
Wonder what would happen if you sous vided in demi glace?
My family shreds it super thin then fries it with lime juice. So crunchy and amazing served on rice with beans.
I must try this!
Please expound upon this method of frying it with lime juice!
Explain
How does one fry with lime juice?
Liyan Black
You can’t. Frying happens in fat and only fat. Lime juice is a liquid.
If their main issue was texture, why didn't they just tenderize it?
Exactly. Tenderize and use some actual seasonings and any cut of meat will have great texture&flavor.
@@obuw1 You'd need to hire a professional masseuse with a hammer to get that cut on par for steak cooking though...
Be ready to beat it practically into ground beef.
@@Bubu567 you mean, pound beef?
Stalin Of Rivia i ligit bought the same cut and used the back of an icecream scoup
Hi I’m a butcher from Scotland, although this is definitely not an ideal steak this cut makes a fantastic roasting joint, probably the best on the beast. Here we call it salmon cut silverside.
Blair McKenzie I raise black angus cattle and I agree
Alright
At least in Australia silverside is what Americans called bottom round, not eye of round.
I've always used the eye of round in beef stews. Just fantastic.
Can you advise on how to roast it? Temp and time? Covered/uncovered?
What about jerky? Its the best cut for jerky. Super lean, almost no fat, very little sinue.
Titus Weikal
"What about jerky?"
Eye of Round is even worse for jerky than it is for steak. It has no flavour, it dries to a card board like consistency, and worst of all after chewing and chewing you're left with a blob of guck like chewed paper towels in your mouth. Not fit swallowing that. And there is nothing wrong with a fattier cut for making jerky. It gives your jerky more flavour, and melts as the meat dries to make a juicier and more tender jerky. My absolute favourite cut for jerky is flank steak.
@@Blackmark52 then what do u use this cut for?
Blackmark52 false. It’s the only meat I use for my jerky and I’ve never had a complaint about the meat. What do you use? I’m open to trying new cuts.
@@lyhthegreat "what do u use this cut for?"
I avoid it altogether. I wouldn't even put it in a stew because even if it could be cooked long enough to become tender and soak up a bit of flavour, it still has that residual guck when you chew the actual meat out of it. It's only redeeming quality is that it is cheap, so like they say in the video, you could use it as a lean filler in ground beef. But even there you are lowering the flavour content.
@@johnfadee979 "false"
Nothing I said is false. If you season eye of round well you can mask the lack of flavour. If you cut it very thin and across the grain you can make seem more tender than it is. But it is still the worst choice for jerky, because you still have to hope that people swallow before they chew the flavour out of it and end up with a ball of connective tissue gunk in their mouth.
I've already stated my preferred cut for jerky : flank. I take an average sized steak and cut it to half the thickness that it comes. Nice and thick and always lots of beefy flavour and melt in your mouth consistency.
Eye of round is called beef silverside here in the UK. It's a great cut for braising, stewing very slowly or making into corned beef. But using normal steak cooking methods it's going to be tough, with not enough flavour, fat or connective tissue to even try to melt down in such quick cooking methods.
Here in Miami it's often called Boliche and my grandmother would stuff it with chorizo and stew it with lots of onions, bell peppers, garlic, and red wine along with some tomato paste and a bay leave. ( It also had a couple of dried spices like oregano and cumin and those goya packets.) She called it Carne Asada and it was a staple meal when I lived with her.
i was wondering what the cut was as i had never heard of it but hearing silverside i know exactly what it is now
think ive only ever had it as corned beef and never any other way
Silverside is typically bottom round I believe, not eye of round.
For honests sake too I thought the same as you, I just googled it a bit and thats what I read. Not a butcher so I dont know this for 100% certain
i love silverside. you will ussually get it in the deli. its sliced thinnly, very similiar to pastrami.
Should have given it more time i the Sous Vide with NO added fat because that transfers flavour from beef to fat. The added time will help tenderrise the beef without over cooking it
You are sous vide noobs guys
Yeah, like other people have said this is not the worst steak, it just is one of the very best roasts. By the way, it makes astoundingly good carpaccio also if you cut it very thinly then pound it even thinner because of its extremely homogeneous fiber distribution. It's all about knowing how to best use the cut
6:47 - I can hear Guga swearing in the distance
Pra caralho!!!
Yes
@@SousVideEverything if they watched your vid about sous vide in fat they should have known to not bother, the way they did it
@@SousVideEverything 😂😂
Sous Vide Everything I was just thinking the same thing😂😂
Learn braising. No part of the cow needs "saving". It needs different cooking methods.
You seem to have missed the point
@@_puffy Do tell.
Hypogonadism If you braised it then it wouldn’t be a steak. This test is cooking it like a traditional steak cut
Hypogonadism Yes but they are cooking this as a traditional steak as I previously mentioned. This will be fine in a slow cooker with some extra fat or maybe some bone added in but this isn’t the point of the video. Don’t you get that
if you braise your balls are they still your balls our are they something else entirely?
I have a special place in my heart for the eye of round. Growing up of not many means, this was the birthday steak. Slice it into 1/2 cuts and marinade it for 4-5 days and then grill for a couple mins. Fond memories and I think quite delicious!
I grew up in a wealthy household and we had I round all the time.
We called it roast beef.
Sliced it thin and served with gravy, delicious.
Then you make roast beef sandwiches the next day.
I've often wondered where Biff from Back To The Future got to after the 1980's...
All McFlys are slackers.....................!
Freeze it, slice it thin, grill for kbbq. Eat with sesame oil, too much salt, and some rice. Simple but heavenly. Ive done this with brisket but never eye of round
I wonder what the eye of round is like on a Japanese Wagyu cow?
A regular cow's filet mignon lmao
That is a great question
Waygu has a much higher fat marbling so the cut lends itself well to roast and steak. Even cuts not normally associated with prime steaks have a much better taste than regular beef.
A bit pinker, but still pretty lean. Usually sliced thin and served first
Most overrated meat ever lol
This "cheap" cut could potentially be used in a lot of dishes. Maybe not as a "steak" but its still beef and beef is good!
I wonder how much of this gets thrown out of butcher shops every week. Communities where food shortages and malnutrition are common will consider this a godsend.
Ismail Niyaz you must be profoundly ignorant for thinking that butchers just throw out old meat.
I dont know a lot about cooking but cant this be cut into small cuts and be put on something like noodles or fried rice
@@afraid2772 no
That's what they call hamburger meat lmao jackass
it's not meant for steak
use it for a roast beef, a pressure cooker roast goes fine too btw
here in brasil this cut is very popular with the latter one and depending on the time you got, it melts in your mouth when it's done.
Is that picanha
@@magnatenews2879 nope picanha is a totally different cut that's nearer the butt of the cow.
They should have been ranked with a blind test instead of knowing how each one is cooked
yeah, the guy on the right had disgust on his face even before he put the first bit of meat in his mouth.
I think most RUclips production companies understand that blind tests severely exposes the credibility of 'experts'. Most channels just wont do it.
It's not a surprise they didn't like it. Just adding some fat ultimately leads to the flavor ending up in the fat.
I mean, It's simple. Everyone knows that cooking meat in a liquid transfers the meat's flavor into the liquid, that's literally how soup stock is made, except in that case it's water, still the same concept.
In conclusion: First step: do things right, second step: blind taste. This video is about as useful as green paint when you want a white wall.
Yeah and switched out 2 of them for quality steaks to see if they said they were still crap...
use a tub of onions and cover it whole, for a few hours....just ask yukihira
Don't forget the cranberry rice
@@suchaccountwow4858 honey too
Wagaliyoo
actually it was pickled plum rice i think lol
We cant forget the wine
Didn't know Freddie Mercury was such a good chef
That moustache is something else.
NinjaBoy109 also didn’t know he was alive
Robin Lundqvist lol
Girello, 1000,000s Italians would say you guys have no Idea about eye rounds.
That's what they dont realize. They're butchers, Not chefs. A chef can probably make that a money cut I mean. I wouldnt be considered a budget steak if it sucked everytime you cooked it
In Ireland it is more expensive then regular round and its very popular
Bruh what number is that
hmmmm. I think the eye of round is used in pho as rare(tái). which is the most popular and most loved meat for pho.
Not super sure on cut, but I know there are two ways: minced or thin slices. Both preparation avoids chunks and therefore a lot of chewing.
@grandeurlies yeah. Beef(bò) phở is kinda general. You can ask for specific type of meat to put in. Tái( thin slice rare) chín, nạm( flank), gầu (brisket), gân(tendon), sách(beef brisket), bò viên( meat balls). Beside tái, all other are cooked.( Source from wiki for type of meat translate).
What! Eye round so good for making pho!!!
Fair enough. But not as a steak
Good for pho because it's cut so thinly so the toughness doesn't matter too much. When it's an inch thick like those steaks then it's like bubble gum.
It also works well as bresaola or carpaccio! We were just seeing if it can be sold as a steak.
It really isn't. It's still like chewing through a JCB tyre. Tastes like crap too.
DUDE THATS WHAT IM SAYING
Put the seasoned eye of the round in a 500 degree oven for 7 minutes a lb. let's say you have a 3 lb roast. 21 minutes at 500. Turn the oven off. Don't open the oven. Let it go for 2 hrs.
Perfection. Flavor. Tender.
The fat drew out the flavor, not the sous vide. SOUS VIDE EVERYTHING came to that conclusion.
*guga is god
Eye Round here in Mexico is thinly sliced and grilled and used for tacos or milanesas (schnitzel).
Eye of round here in the U.S. is loaded into cannons and shot into Mexico.
@@madmanjack6923 *Guffaw*
Damn. That’s tough.
@@madmanjack6923 then we send drugs so you can overdose
eduardo e Well played sir!
Sous vide steak loses some of the complexity of flavour? Wait one sec.... GUGAAAAAAAA
Shozil 〽10 guga would be yelling at them for giving both steaks a bath in fat. We all know what that does! Would have been better served to Sous vide it traditionally with a dry bag because the fat draws out a lot of flavor from the steak
@@JBbenanti I like half a bay leaf, some thyme and some garlic. A small piece of star-anise is good too, for Asian cooking.
Sous vide is overrated just reverse sear it.
alpapaza sous vide is perfect for steaks
That's the perfect cut for making BILTONG!!
That cheap piece of beef is a luxury to me.
@Christopher Fahey i can feed myself for 2 days with $5
Make jerky with it. Cheap and does the job perfectly.
santanalz gyengi somilpoy tokovomiplo 😂 😆 😝 🗣✊🏾
lol jerky is expensive
@@moeftw6792 Not when you make it yourself. Get a dehydrator for 40 bucks on amazon. Batch up 3 lbs of raw product, you yield about 1lb of jerky. Marinade over night or at least 4 hours. It's less than 40% as expensive as the store and it's sooooo much better. Happy jerky'ing!
Agreed, this is one of the easiest cuts I do for jerkey. Also use for cold cuts on sandwiches if you have a meat slicer you can cut it thin enough after smoking it
Best cut for jerky!
You should have left in beef fat *before* cooking it.
That's basically what poaching it did, though.
Experiment: Dry age the eye round, then marinade in pineapple, smoke it in low heat, then finally slow grill it while basting it with beef fat.
Im from Austria, we use it to make "Tafelspitz" (basically cooking it slowly in a soup) or Schmorbraten (sear it for 2min on each side, then put a little soup and vegetables into the pan, close the lit and put it into the oven for about 2 hours)
Ben: On a scale of 1-5 how would you rate the texture?
Brent: z E r O !
Try dry aging it to see if you can soften it up and increase the quality!
Two hour marinade in blended pineapple, including skin. Rinse very well. Salt and pepper. Grill it. Slice as thin as you can. Serve with mashed potatoes and gravy. Pretty good. Turns eye of round into a 15 to 18 dollar steak from a chain restaurant, rather than shoe leather.
I'd love to see you guys keep going with this. There must be some methods/techniques and recipes that make it palatable.
Eye of round is delicious when roasted rare, and paper thin slices. Makes great sandwiches.
You got it. Throw in some aujus, kimmelweck roll, horseradish, tap your heals three times and you're in beef on weck country, Buffalo NY.
Hit it with the Jaccard tenderizer, put it in a nice marinade for a few hours and roast it.
If these guys hate it so much, I'll gladly take a few off their hands.
I was gonna say the same, too tough for a thick steak but i've done a reverse sear roast to make sandos a couple times and it's always come out great
135 is way too high for a steak with no fat. 129° for 2hrs would have been great.
So I bought a five pack of thin sliced eye of round today and it was one of my favorites.
I've always been in the minority for liking tough meat with a chew. Usually we hear terms like, "falls off the bone" "melts in your mouth" and I never really enjoyed it.
As a child at ages 8-10 my dad would seldom bring home steaks and the very second thing I'd say was, "I can't wait to bite into it and tear it apart with my teeth like a wolf!" Looking back on it now, that must've been pretty adorable.
I've always been a fan of jerky, can you guess why? Yes. The chew, the texture, the flavor; what better than to have a juicy steak, tough for a jerky lover like me?
Ahh Good times. Thanks for reading.
Edit: Wait, no wonder it had no flavor! Where's the salt, pepper, and herb my guy?
Yeah , you gotta add something for flavor , a little salt and pepper goes a long way on a lot of things
eye of Round is an amazing cut. Surely not for steak! It is perfect for carpaccio, vitell tonnè or tartare. Why would you "steak" it for god's sake?
For fun
the idea is to make it an edible steak. They aren't saying it sucks as meat, they just want to test out if it is possible or not to steak it as you put
they said "the mos wah wah" muscle (the worst muscle), so... yes, they are saying that it sucks as meat.
But they are completely wrong.
The eye of round is great braised, in pho, sukiyaki. it's basically best as a sponge for flavors, lol. the media in which a chef would transfer flavor with.
Eye of round makes the best beef jerky though
Yes it does. The best cut in my opinion
what makes it good for jerky?
@@kenm.2793 It has almost no fat. You actually don't want fat in jerky. It can spoil it.
@@bryanwaldron9076 if you make it at home, don't trim all the fat, just eat it first before it has a chance to spoil. jerky fat is dang good.
@@planr5572 Yes fresh jerky with a bit of fat is great.
"Eye of round" also known as silverside in many countries.
I wonder if it was dipped in a honey and pineapple juice mix for 30 minutes will make a difference
I enjoy eye of round....
Its the original cut for country fried steak, one of the best ways to enjoy steak for breakfast
Never seen one of these videos, popped on recommended and gave it a try. It was pretty entertaining!
welcome! thanks for watching!
Nicely done guys! Been in the meat business for almost a decade and always wondered if anyone could make that cut good. Nice to have an answer! New sub for sure!
I once tried sous vide'ing a whole eye of round roast for 12 hours at 135º. The texture was fine, the flavor was weak. It was good enough to slice thin for roast beef sandwiches.
I’m shocked they didn’t dry age one of the steaks...seriously...
Dude .. Nick's gone...
Good idea! Vote this up, whoever's seeing this.
You can’t dry age individual steaks.
@@Lardo137, well, not without having to cut it bigger sooner, or smaller later. But still. For the experiment, I would find that acceptable.
@@Lardo137 Putting enough salt on these cuts of meat and letting them sit for a few hours is enough to break them down. Would disagree with you.
You are not supposed to put any fat in the vacuum bag when you sous vide steak. No butter, no fat in the bag. It dilutes the flavor. Which is why you guys thought there was less flavor. you made the most preventable mistake when cooking a steak sous vide.
Carpaccio.....chill and slice thin. olive oil and/or herb vinaigrette capers and shaved parm or romano.
Saves money against using filet
i love how they keep trying to cheers but they never do and just give up
This is why Guga from SousVideEverything stopped putting fat into his vac bags when sous vide cooking! While they didn’t really figure out the reason why, using fats in the bag seemed to take the flavor out of it
I really like eye of rounds for extra slow cooked pot roast
Welcome back to: "I Don't have any money so the cheapest cut of meat will do, fight me"
Salt, pepper, some butter and a cooking method. 👌
5:02 Gordon Ramsey would say other wise
IT'S FOCKIN RAW!!
Shouldn’t put any liquids in a vac bag when you sous vide, for any recipe. Just salt pepper and thyme for steak
As a child I remember once a month having a roast eye of round. The gravy was great, the meat was tough even sliced very thin. It made good sandwiches too.
I grew up eating “round steak.” It was half inch steaks crosscut through the whole beef leg, and it had a little round bone, along with eye, top, and bottom round steak. It was big and round in shape, thus the name, “round steak.” Mom would brown it, then remove it from the pan, add oil and onions, celery, bell peppers, and garlic, and a couple of thin slices of fresh Tabasco peppers. After the veggies had sweated down, she’d add a little water, and put the round steak back in, turn the heat on low simmer, and then wait a couple of hours. It was okay if the water ran out. It would let every brown even better, and she’d just add more water. Sooner or later the round steak became tender. We’d have it with a plate full of rice with the gravy poured over it. Some weeks we would have it once a week, some weeks we would have it twice. We loved it! It was a favorite. I haven’t seen an actual whole round steak in a while.
Ahaha, this is stewing steak, I just made a beef stew with one of these. Fried in beef fat and then stewed for three hours in beer, it’s perfect.
Sous vide 16 hours 135 this cut so it as a roast turns amazing. Reverse sear salt, pepper, garlic powder. I realize this was a can we make it steak and I agree you can't.
*water bath sealed in a bag *no fat in bag
If you can make a steak taste good without seasoning, then you succeed. Seasoning can only go so far.
The eye of round doesn't make for a great steak but is is my favorite as a roast. It has a lot of beef flavor and it's almost always consistently uniform. It's great for anyone who likes a med-rare roast and lunch meat. It does require some extra time in the kitchen but it can be so worth it! When I make it, I take about 2-3 Tbsp of kosher salt and coat the outside of the roast. I then wrap it in plastic wrap and put it in the fridge for 24-48 hours hours. When I'm ready to roast, I remove the meat from the plastic, blot it off with some paper towels, then rub veg oil on it. I bake it at 425* until the center reaches 125 on a meat thermometer. When it is almost ready to come out of the oven, I prepare a skillet with some veg oil over med-high heat. I transfer the roast to the skillet and brown on all sides to get a nice crust. After it's done, I rub a butter compote over it and let it rest about 15 minutes. The compote is just butter with some parsley and shallots. I reserve some compote to serve with the sliced beef as well. Because it is a tough cut, you must slice the beef very thin, across the grain. The left over slices make excellent roast beef sandwiches. So, yeah, I'd be happy to take those eye of round roasts off your hands. (yum!) :)
"go ahead and look".... priceless, lol.
I think the method of slicing for serving could have an impact on the texture as well. Cutting it thinner with a crossing pattern would've helped make it easier to chew, though it doesn't solve the root problem.
Didn´t know DR Disrespect knew so much about meat
He likes to snack on Dietz Nuts
Damn lol 2 time meat champ
LOOOOL
@@babylonian wait what... Why are you here?
1st - No liquid or fat in the sous vide bag you will be diluting the flavor
2nd - you need to sous vide for a longer period of time to break down the connective tissue closer to 24 hours. Then rest in beef fat.
I use eye round,( when it's on sale), sliced, with the grain, a hair less than half inch into about a 4 or 5 inch rectangle, I then slice it into about half inch strips and into my secret jerky marinade it goes for about 2 days in a tupperware container. I use 4 to 5 pounds of meat when making my jerky, I like the eye round cut with the grain because it is tough and stringy. The solid half of the top round is also good to use for jerky, sliced the same way. IMO , this really is the only good use for an eye round. The meat spends a day and a half to 2 days in the dehydrator. Just my take on eye of the round...
In Argentina we call that cut pecetto and it's the best cut for Milanesas or "schnitzel". Try it that way, finely cut, breaded and fryed.
That's interesting. I live in Milano, and here the (cotoletta alla) Milanese MUST be veal, use a bone-in cut and cooked with butter. The cut in the video could be used to make something called picatta in the Milanese area.
Typical time for sous vide cooking eye of round is 24 to 30 hours at 131 degrees for medium rare.
That was my thought. 90 minutes wasn't nearly long enough to affect the texture at all.
You might be right, we just didn't have the time to spend on it unfortunately. I'll try it again though!
the comments here are taking it real personal that these guys judged the cut as horrible/useless. they were only evaluating it as a steak, a use for which it is NOT normally sought after
the didn't as they mentioned going as far as to steer people away from buying it entirely, they also stated disliked it for other cooking methods
Yeah they said not to use it for a roast either
Eye of round kind of sucks as a roast too. It just lacks flavor.
In Lebanon we make Kibbeh Naye from this cut. But it has to be fresh to eat it as raw kibbeh. Like same day after slaughter. So delicious btw
how about cutting it with the grain, so that the final cut is against the grain. and what about slow reverse sear on a smoker/bbq. I feel these ideas to make it better showed no understanding of cooking nor of meat. which is surprising. since you have a youtube show about cooking meat....
feels like they are just creating a video for the sake of it. many people will eat this cut. just not in a steak.
Throw it in a slowcooker as a wholeroast with butter , sage and salt and pepper for 8 hours 🤘🏻😋
Would it be tender that way? I have a slowcooker and kinda wanna try it.
Smoker might tenderize it to
throw it in a slow cooker with a stick of butter, a packet of french onion soup mix and a half cup of sliced pepperoncinis and a half cup of water. (add a packet of powdered ranch dip too if you so desire)
@@emrioh It will fall the hell apart. If you want a lean roast, it's lovely.
@@fordrac1ng81 ❤❤❤
Cut it down the middle the long way, salt it and let it sit overnight. Then sear it and slow roast at around 250 degrees for 30 min, let sit in the oven another 30. Eat in thin slices. Also, marinating and seasoning goes a long way, gentlemen.
This cut is absolutely amazing when its softly thurdled.
That piece would be great in curry.
Best use of an eye of round: throw it in the meat grinder with about 50% chuck and make a dope ass burger.
are you serious ? chuck is a cheap forequater cut , and yes probably better used as mince if not for stewing . but " eye of round " properly known as silverside eye . is a much more expensive cut and youd lose to much money mincing it .
The grocery store that I shop at has eye of round sitting next to the steak cuts... I am always scratching my head about why that is. I've never tried it. Gut feeling... confirmed.
Braising, people! It's not great but makes it very edible. Fun Fact: The Eye Round was President Ford's favorite cut of meat!!!
Helloooo, Beautiful & Kind People of the Internet! Hope you enjoy this new episode! Brent and I both agree that this cut just doesn't make a good steak...but we wanted to be double sure, ya know? Looking forward to chatting with everyone, so definitely leave comments below and we'll hopefully get back to ya!
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Benjamin Turley can we drool over Brent’s eye of round? While it is still attached to him of course.
Maybe more time on sous vide without the fat.
I cube eye of round and make stew. Deglazing the pan with red wine or a dark stout beer. That's the only way I'll eat it.
What about making jerky with it? It looks pretty lean
How dare you say I'm kind ? This is clearly characterism you bigot. I'm gonna tweet about this, you're done.
What!? The eye of round is the poor man's tenderloin! Let it age and treat it like a tenderloin. It's one of my favorite cuts on elk, deet, or pronghorn.
WyoFire60
Love deet
Yeah I don't get this either. I've never eaten beef eye of round but I love it from the deer I hunt and butcher.
@@user-sl6ou3qb9l Tastes like grapefruit and keeps the skeeters away.
Talk about a twist! I expected the tall guy with the huge mustache to talk and act like a manly lumberjack type of guy, but when he opened his mouth hes like a slightly effeminate sweetheart of a fella. Subscribed.
Anyone hear that amazing pun Brent made. “Steer” them in another direction
*hear
This is a great cut for certain purposes. For instance, I’ve used it mostly for Vitello Tonnato (t 60°C 24h). The fanciest way how this part can be presented is Bresaola. Also, It tastes good in more simple stew dishes like Sauerbraten. Anyway, it was nice to watch how you entertain yourselves and us. Thank you for awesome vids, keep going!
Vitello Tonnato with beef?
"It's a comically large pot. We have to."
Not an expert here but wouldnt it be better to use this meat for a stew?
I use this cut for pit beef. I have a foil pan with a mix of water and dark Karo syrup on the grill, I rotate the beef from the pan to the grill on low/medium heat. The water mix makes a crusty coating on the beef and keeps the juices locked in.
Should have regularly sous vide it for a much longer time (we are talking 6+ hours). This would have made it a lot more tender.
Ben = Andrew from Worth It + 20 years.
No way dude. I use eye of round for burgers. I will make you the best burger you ever had.
Pineapple:Am i a joke to you?
Them: *Y E S*