Grass Fed Beef Eye of Round

$619

10 eye rounds (approximately 50 lbs.)

Grass Fed Beef Eye of Round Details

Located in the bottom of the round (rear leg) primal, the eye of round cut may resemble a tenderloin, but is better suited to slow roasting or moist heat cooking (stews and braises).

Silver Fern brand grass fed beef is raised on the pristine pastures of New Zealand. With this beef, “grass fed” means grass fed & grass finished. Silver Fern beef has been produced according to strict EU mandated animal welfare conditions. The cattle are pastured 100% of the time, with access to paddock areas with windbreaks and other structures for shelter from inclement weather.

This beef is more marbled and flavorful than much of the grass fed beef available in the US. Read Why Angus Beef is So Well Regarded and The Different Ways Cattle are Raised for more information about what makes it so special.

Not only is free range 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 why Angus beef is so popular →

Product Info

Size:	10 individually vacuum sealed eye rounds, approximately 5 lbs. each (about 50 lbs.)
Features:	Grass Fed (never grain finished) Pasture Raised Free Range Verified Black Angus Breed No Hormone or Antibiotic Growth Promotants
Origin:	New Zealand

Storage

Store grass fed beef eye of rounds in your refrigerator (covered) until you're ready to use them. For extended storage, freeze them individually and store them in your freezer in a sealed container with as much of the air pushed out as possible (packed in vacuum bags would be even better).

Thawing Tips

Recipes & Tips

Roast grass fed eye of rounds whole and slice very thin for roast beef sandwiches, pot roast them, or cut them into cubes for other braised/stewed dishes.

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.

Roast Recipes →

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