The Eye of Round comes from the bottom of the Round (back leg) of the beef. It is a lean cut that will do great roasted, braised or marinated and stir-fried. It has the perfect size and shape for a roast. Also ideal for a thinly sliced Carpaccio it can be dry cured into delicious Italian style Bresaola.
Like every other Matangi cut it holds rich 100% grass fed beef flavours enhanced by our unique 3 weeks dry aging process.