Grassfed Eye Round Roast

Cook it low and slice it thin. Those two rules are the whole game.

Eye of round is a lean, cylindrical cut off the rear leg. It looks like a tenderloin and it is not one, so treat it accordingly. Grass-fed beef runs leaner than grain-fed, which means low temperature and slicing against the grain are what make this roast tender instead of tough. You get one roast per package, averaging 2 lb, vacuum-sealed and frozen.

Why You'll Love It:

• Very Lean: One of the leanest cuts on the animal, with almost nothing to trim off.
• Mild Beefy Flavor: Takes a marinade or a heavy crust of seasoning better than richer cuts.
• Even Shape: The cylinder cooks uniformly and slices into neat rounds.
• Heritage Pineywoods Cattle: One of only five American cattle breeds listed in the Slow Food Ark of Taste.
• Never Fed Grain: The herd forages on grass, wild herbs, native plants, shrubs, and vines.

How to Cook:

• Thaw: Overnight in the refrigerator, then let it sit out 30 minutes before it goes in.
• Roast Low: 250°F until the center reads 130°F. Slow and low is the only way this cut stays tender.
• Rest: Twenty minutes under foil before a knife touches it.
• Slice Thin: Always across the grain, as thin as your knife allows. Thick cuts chew tough on lean beef.
• Sandwiches: Chill it through, then shave it for deli-style roast beef.

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