Eye of the Round

Eye of the round is a lean, working muscle from the back leg — full of beefy flavour, low on marbling. Best treated one of two ways: roast it slow at 250°F to a 125°F internal for medium-rare and slice it paper-thin against the grain for sandwiches, or cube it for stew. Avoid the high-heat approaches; the lack of marbling means it dries out fast. Often the best value cut in the case if you cook it right.