Description
The beef round primal is the rear leg of the animal. It includes the aitchbone (half of the hip bone), the femur bone, and the tibia (shank). The round includes large muscle groups that make up the subprimals of the round. They include the Top (inside) round, the bottom (outside) round, the eye of round, sirloin tip, heel, and hind shank. The eye of round (semitendinosus) is a lean single muscle that can be sold as a roast or cut into steaks. When portioned into steaks any excess fat is normally left intact, but it can alternately be trimmed completely free of fat. Eye of round steaks are best braised or sousvide. When cooked as a whole roast it's best slow roasted and sliced thin.