Eye of round (beef)
A compact cylindrical muscle from the hind leg of the steer, very lean, with a firm fine-fibred texture, for roasting pink as a piece, roast beef, carpaccio and bresaola.
Eye of round (beef) is a compact cylindrical muscle from the hind leg of the steer (part of the rump), very lean, almost without fat and connective tissue, with a firm but even fine-fibred texture and a clean beef taste, prone to dryness when overcooked. It is roasted as a whole piece pink and sliced thin for roast beef and carpaccio, braised, dry-cured into bresaola and slow-cooked sous vide.
Calories, proteins, fats and carbohydrates per 100 g of product
Eye of round (beef), Raw: Calories 128.0 kcal, Proteins 22.9 grams, Fats 3.4 grams, Carbohydrates 0.0 grams per 100 g of product.
Eye of round (beef), Stewed: Calories 228.0 kcal, Proteins 34.2 grams, Fats 9.0 grams, Carbohydrates 0.0 grams per 100 g of product.
Eye of round (beef), Baked: Calories 175.0 kcal, Proteins 29.9 grams, Fats 5.3 grams, Carbohydrates 0.0 grams per 100 g of product.
Eye of round (beef), Grilled: Calories 193.0 kcal, Proteins 32.0 grams, Fats 6.3 grams, Carbohydrates 0.0 grams per 100 g of product.
Eye of round (beef), Fried: Calories 228.0 kcal, Proteins 33.9 grams, Fats 8.3 grams, Carbohydrates 2.0 grams per 100 g of product.
Recipes with this ingredient
Tartar made from eye muscle with egg yolk is an exquisite dish of European cuisine that attracts gourmets with its texture and rich flavor. The origins of tartar trace back to French gastronomy, where raw meat is combined with spicy sauces and seasonings. In this recipe, the eye muscle plays a key role—tender meat with a firm structure, harmoniously complemented by the freshness of cornichons, the aroma of parsley, and the spiciness of Worcestershire and Tabasco sauces. The yolk crowning the tartar adds a creamy velvetiness to the dish and unifies the flavor accents into a whole. It is an ideal choice for connoisseurs of haute cuisine who prefer the pure taste of natural ingredients that unfolds without thermal processing.
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Oven-baked beef is a true culinary masterpiece of Russian cuisine that embodies the traditions of meat preparation. This recipe uses the eye muscle, which becomes incredibly tender and juicy thanks to slow roasting. The aroma of garlic, thyme, and rosemary complements the rich flavor of the beef, creating a rich bouquet of spices. Butter and vegetable oil give the dish a delicate crust, while the final coating of honey-mustard sauce highlights its spiciness. This dish is perfect for a festive table or a cozy family dinner. It can be served with mashed potatoes or vegetable stew, and leftovers make an ideal filling for sandwiches. Oven-baked beef is an embodiment of harmony in flavors and textures that warms the heart and delights gourmets.
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