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?

Eye of round roasts belong in display in the meat section of your
market, to sit there until they reach the pull date, at which point the
butcher can grind them into hamburger to increase the leanness. Don't
buy them, unless they are really cheap. They are very pretty, and
perhaps many of us have succumbed to the temptation and bought them,
only to find that they are tough as shoe leather when roasted. Cooking
them only until rare and then slicing paper thin will help, but just
about any other cut of round steak will be more tender.

--
Dan Abel
Petaluma, California USA

On Jun 1, 3:23*pm, Dan Abel > 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?
>
> Eye of round roasts belong in display in the meat section of your
> market, to sit there until they reach the pull date, at which point the
> butcher can grind them into hamburger to increase the leanness. *Don't
> buy them, unless they are really cheap. *They are very pretty, and
> perhaps many of us have succumbed to the temptation and bought them,
> only to find that they are tough as shoe leather when roasted. *Cooking
> them only until rare and then slicing paper thin will help, but just
> about any other cut of round steak will be more tender.
>
> --
> Dan Abel
> Petaluma, California USA
>

If I can get them fairly cheap, I'll use them for a stroganoff. True,
the meat has hardly any marbling resulting in a stew where the meat is
a tad dry, but personally I don't mind. I find the flavour
acceptable. They make an excellent roast when wrapped in bacon(put
some liquid in the roasting pan after browing). They also make an
excellent pot roast. They basically lend themselves to moist heat
cookery. There are portions of the eye that you can use for a half
decent steak (with some chew). Where those portions are exactly, I
don't know. Our butchers here in town tend to sell the more tender
parts of the eye of round as a pepper steak. Really a peppercorn
steak. Sometimes they are horribly tough, and sometimes they are just
a tad chewy.