About Charron Farm - Vermont Grassfed Beef
Charron Farm was established in 1959 as a family dairy farm by Charles and Bernice Charron. Charles and Bernice had 13 children. David grew up milking cows and has continued to run the farm which switched from Dairy to Black Angus beef in 2004. Charron Farm is committed to Vermont sustainable agriculture.
David's lifetime of experience in farming is evident by the condition of his herd.
We are a small family run grass fed, black angus beef farm located in West Haven, VT.
Unlike many farms, every Charron Farm beef is born and raised on our property. When you buy from us, you can take comfort in knowing exactly where your meat comes from.
We use a rotational grazing system that allows our animals to move regularly to fresh pastures.
The hay they are fed through the winter is grown and baled by us right here in West Haven insuring quality feed for our animals during the winter months. The calves are raised in the 26-28 months range to ensure the best flavor.
Eye of Round RoastProducts found: 1
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Eye of Round Roast Delivered to Your Door
Lean, affordable, and perfect for roasting and slicing.
Eye of round roast is a lean, boneless cut that’s perfect for oven roasting, slicing thin for sandwiches, or serving as a weekday dinner centerpiece. Shaped similarly to a tenderloin but much leaner, it offers great value and versatility. With the right preparation — like marinating, braising, or slow roasting — this cut delivers flavorful results without breaking the budget.
Fun Facts:
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Comes from the round primal, specifically the rear leg.
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Often used for deli-style roast beef because of its uniform shape and easy slicing.
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Popular for making homemade roast beef sandwiches.
Nutritional Benefits:
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Very lean and low in fat, making it a heart-smart option.
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Packed with protein to support strength and recovery.
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A great source of iron and B vitamins for energy and immune health.
Cooking Tips:
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Best when marinated or coated in a flavorful rub to enhance tenderness.
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Roast slowly at a low temperature and slice thin across the grain.
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Let rest for at least 10 minutes after roasting to preserve juices.
Cooking Temperature:
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For slicing: Cook to 130–135°F for medium-rare.
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Overcooking may lead to dryness, so use a thermometer and remove early for carryover cooking.
Meat Delivered to Your Door!
Order eye of round roast online directly from trusted farmers and butchers. Skip the grocery store and enjoy lean, locally-raised beef delivered straight to your door — ideal for classic roast beef, meal prepping, or easy weeknight dinners.
