Eye of Round Roast
 

Marty wrote:

> My Q partner and I picked up a couple whole eye of rounds, choice angus,
> in cryo.
>
> The first one was cooked last week. I cooked it at 340F. I was
> disappointed that the meat was not very tender. It's a very lean cut, but
> then so is beef tenderloin.
>
> Should this cut be done at low temp? Being round, I'm guessing that is the
> problem with the first one... cooked too hot.
>
> Or maybe I should just grind it up. ;-)

Low temp wouldn't help because (as others mentioned) it doesn't have
collagen to soften; what you've got is a bunch of hard-working muscle. I'd
recommend cutting it into thin pieces and cooking, rather than trying to
cook it as a whole piece; I'll post a couple typical recipes individually in
this thread.

Bob