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Old 06-08-2010, 06:36 PM posted to,
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Default 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.


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