On Sat, 29 May 2010 04:41:00 +0200 (CEST), 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?

No part of this cut is tender... eye round can be sliced into steaks
and mechanically tenderized but doesn't contain any marbling to be
useful as steak regardless the tenderizing method; marinade, pounding,
cubing. I suggest oven roasting, at least half an eye round (the
thick end cooks up a bit moister but really not so you'd notice),
roast with low heat (325ºF) no more than 20-25 minutes per pound (best
to use a meat thermometer), be sure to remove the silverskin... if you
don't like rare beef this cut is not for you. Sliced cold, paper
thin, eye round makes excellent sandwiches.

In article >,
brooklyn1 > wrote:

> On Sat, 29 May 2010 04:41:00 +0200 (CEST), 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?
>
> No part of this cut is tender... eye round can be sliced into steaks
> and mechanically tenderized but doesn't contain any marbling to be
> useful as steak regardless the tenderizing method; marinade, pounding,
> cubing. I suggest oven roasting, at least half an eye round (the
> thick end cooks up a bit moister but really not so you'd notice),
> roast with low heat (325ºF) no more than 20-25 minutes per pound (best
> to use a meat thermometer), be sure to remove the silverskin... if you
> don't like rare beef this cut is not for you. Sliced cold, paper
> thin, eye round makes excellent sandwiches.

My favorite way to serve it is Tartare. Cooking makes it tough.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

On May 29, 9:40*am, Omelet > wrote:
> In article >,
>
>
>
>
>
> *brooklyn1 > wrote:
> > On Sat, 29 May 2010 04:41:00 +0200 (CEST), 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?
>
> > No part of this cut is tender... eye round can be sliced into steaks
> > and mechanically tenderized but doesn't contain any marbling to be
> > useful as steak regardless the tenderizing method; marinade, pounding,
> > cubing. *I suggest oven roasting, at least half an eye round (the
> > thick end cooks up a bit moister but really not so you'd notice),
> > roast with low heat (325ºF) no more than 20-25 minutes per pound (best
> > to use a meat thermometer), be sure to remove the silverskin... if you
> > don't like rare beef this cut is not for you. *Sliced cold, paper
> > thin, eye round makes excellent sandwiches.
>
> My favorite way to serve it is Tartare. *Cooking makes it tough.
> --
> Peace! Om
>
> - Show quoted text -

It's tough anyway - no marbling, no fat. I haven't bought one in
decades, as I think it's just a waste of money.

N.