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Grass-Fed Angus Beef Eye of Round Roast

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4 eye of round roasts (approximately 9 lbs.) | Free Shipping

Located in the bottom of the round (the rear leg primal cut), the eye of round can be braised but it’s best suited to slow roasting because it’s so lean. Slow roasted to medium rare, eye of round is great thinly sliced for sandwiches. It’s the classic cut for Italian Beef Sandwiches.

Learn why Angus beef is so popular →

Grass-Fed & Pasture Raised
Silver Fern Farms Angus beef is grass-fed, raised free range on massive, pristine pastures in New Zealand. No hormone or antibiotic growth promotants are ever used, and GMO seeds are illegal there.

Because of New Zealand's moderate climate, these cattle are pasture raised year round, with free access to windbreaks and other structures for shelter from inclement weather.

Selected for Excellence
Silver Fern Farms is a co-op of small family farmers across New Zealand. The Angus program combines the Angus breed, renowned for superior marbling, flavor, and texture, with a grading system that ensures you get great beef every time. It has a clean, boldly beefy flavor without the heavy tallow characteristic of commodity beef.

Careful quality grading ensures it is consistently more marbled, tender, and flavorful than much of the grass-fed beef available in the US.

Not only is grass-fed beef more humane, it's better for you too. Grass-fed beef is lower in saturated fat as well as higher in valuable nutrients like vitamins A & E, conjugated linoleic acid (aka CLA), and omega-3 fatty acids.

Learn more about Silver Fern farmers. Read the Guide →


4 individually vacuum sealed roasts, approximately 2-2.5 lbs. each (about 9 lbs.)


  • 100% Pasture Raised
  • Free Range 365 Days a Year
  • Grass-Fed in New Zealand
  • Verified Black Angus
  • No Antibiotic or Hormone Growth Promotants
  • GMO Seeds are Illegal in New Zealand
  • Raised to EU Animal Welfare Standards


New Zealand

Store frozen meats in your freezer until you’re ready to use it, then thaw only as much as you plan on cooking.

Thawing Tips

The best way to cook eye of round roasts is to roast them slowly in the oven until medium rare. Slice thinly, against the grain, to serve as a main dish or to use for sandwiches like Chicago’s classic Italian Beef Sandwich. Eye of round roasts may also be braised whole for pot roast or cubed for soups or stews.

Recommended Cooking Temps:
Rare - 120°-125°
Medium Rare - 130°-135°
Medium - 140°-145°
Medium Well - 150°-155°
Well Done - 160° and above

Larger cuts of beef (like eye of rounds) are best cooked with a probe thermometer, which allows you to remove them from the oven at exactly the right time. Because they will continue to cook from residual heat, you should remove them from the oven 5-10 degrees before your desired finished temperature. They also should be rested (on a clean plate covered in foil) for 10-15 minutes prior to serving or cutting, so the flavorful juices can redistribute.
Cutting the eye of round into smaller pieces will reduce the time needed to rest and the effect of carry-over cooking.

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