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

On May 29, 12:19*am, Leonard Blaisdell >
wrote:
> 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

I've had the same experience as the OP. I've bought eye of round
steaks before and some were tender enough for dry cooking and others
were way tough. This leads me to believe that certain parts of the
muscle are used more than other parts. Certain parts of the eye are
more tender than other parts.