Eye of round is a lean roast from the hindquarter. It looks a little like tenderloin but comes from a well-worked muscle, so it stays lean and slices beautifully as roast beef when you do not overcook it.
Grass-fed and grass-finished — high protein, lower fat, rich beef flavor. Roast to medium-rare and slice thin, or use for deli-style roast beef at home. Frozen.
The eye of round roast is cut from the rear leg of the cattle or 'hindquarters". It is similar in appearance to the tenderloin but because it's cut from a well-exercised muscle, the eye of round is lean. However its flavorful making it perfect to be cooked as roast beef!