In article >,
Anonymous > wrote:

> Hi. I'm seeing eye of round roasts at $2.99 per pound. That's
> a good deal here. So I wish to buy maybe a two pound chunk.
> I like it's flavour and leaness. There are parts of the eye
> that make a decent (somewhat chewy though) steak. Some parts
> of the eye make a horrible steak; completely tough. So my
> question is: what part of the eye is most tender? Cuts toward
> the tapered end, or towards the other end?

If it is the the same 'eye of round' that we get around here, cut 3/8"
slabs across the grain, pound to half the original thickness or less
with a tenderizing hammer and make chicken/country fried steak.
When I was young, my teeth would slice through 'eye of round'. Not so
much anymore.
Or [never tried], pound the above and marinate in a half cup of water
and a half cup of soy sauce with four medium to large cloves of garlic
crushed into the marinade for a couple of hours. Then quick fry. I
usually use unpounded 1/4" sliced top sirloin for that, but I bet it'll
work.

leo