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Beef Eye of Round Roast


The Eye of Round derives from the round, and is a very lean cut similar in shape to a tenderloin but much less tender. The eye of round is often packaged as steaks, roast or can be used as stew meat. Being a great item for everyday meals with a serving size of up to 8, the eye of round roast takes well to marinades or rubs and is best prepared oven roasted or braised and then served by slicing across the grain.

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