We sell our Eye of Round in roast form. Some people steak this cut out for pan frying or even grilling. However, the eye of round is a very lean cut of meat. When you are low on fat it means that the meat needs to be cooked accordingly to keep it tender. That’s why most people slow roast (i.e. London Broil) this cut. If done properly, they can produce a very moist and tender dish.
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