Beef, round, eye of round roast, boneless, separable lean only, trimmed to 0" fat, select, raw
Whole food · Beef Products
Photo: Wikipedia
Eye of round roast is a lean, boneless cut from the rear leg of the cow, known for its fine grain and uniform shape. When raw, it's a deep, vibrant red with a firm texture, and when cooked properly, it yields a tender, mild-flavored beef that's ideal for slicing. Its standout nutritional feature is its exceptional protein density with virtually no fat or carbohydrates.
💚 Why it's loved
Home cooks and chefs prize it for its lean, consistent shape that cooks evenly and is perfect for creating neat, attractive slices for sandwiches, salads, and plated meals. It's a versatile canvas that readily absorbs marinades and rubs, allowing it to be adapted to a wide range of flavor profiles.
⚠️ Watch-outs & how to enjoy it better
Its extreme leanness means it can easily become tough and dry if overcooked or prepared with high-heat methods like grilling. To counteract this, it's best cooked with moist-heat methods (braising, slow-roasting) or to a precise medium-rare doneness, and always allowed to rest thoroughly before slicing against the grain.
Key benefits
- Excellent source of high-quality protein for muscle maintenance and growth.
- Very low in fat and calories, making it a lean choice for calorie-conscious diets.
- Naturally free of carbohydrates and sugars.
- Rich in essential minerals like iron and zinc.
- Provides B vitamins, particularly B12, crucial for nerve function and energy.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
Despite its name, the 'eye of round' is not a round muscle but a single, cylindrical muscle from the hindquarter that gets its name from its shape when sliced in cross-section.
Full nutrition (scales with serving)
| Water | 73.7 g |
| Energy (Atwater General Factors) | 116 kcal |
| Energy (Atwater Specific Factors) | 122 kcal |
| Energy | 122 kcal |
| Energy | 512 kj |
| Protein | 23.4 g |
| Total lipid (fat) | 2.5 g |
| Total fat (NLEA) | 2.2 g |
| Ash | 1.1 g |
| Carbohydrate, by difference | 0.00 g |
| Calcium, Ca | 13.0 mg |
| Iron, Fe | 1.4 mg |
| Magnesium, Mg | 11.4 mg |
| Phosphorus, P | 222 mg |
| Potassium, K | 312 mg |
| Sodium, Na | 50.0 mg |
| Zinc, Zn | 3.4 mg |
| Copper, Cu | 0.04 mg |
| Manganese, Mn | 0.00 mg |
| Selenium, Se | 22.2 ug |
| Riboflavin | 0.18 mg |
| Niacin | 6.6 mg |
| Vitamin B-6 | 0.64 mg |
| Vitamin B-12 | 2.1 ug |
| Fatty acids, total saturated | 0.95 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.00 g |
| SFA 14:0 | 0.06 g |
| SFA 15:0 | 0.01 g |
| SFA 16:0 | 0.55 g |
| SFA 17:0 | 0.03 g |
| SFA 18:0 | 0.30 g |
| SFA 20:0 | 0.00 g |
| SFA 24:0 | 0.00 g |
| Fatty acids, total monounsaturated | 0.95 g |
| MUFA 14:1 c | 0.02 g |
| MUFA 16:1 c | 0.07 g |
| MUFA 17:1 | 0.02 g |
| MUFA 17:1 c | 0.02 g |
| MUFA 18:1 c | 0.83 g |
| MUFA 20:1 | 0.01 g |
| MUFA 20:1 c | 0.01 g |
| Fatty acids, total polyunsaturated | 0.19 g |
| PUFA 18:2 c | 0.12 g |
| PUFA 18:2 n-6 c,c | 0.11 g |
| PUFA 18:2 CLAs | 0.01 g |
| PUFA 18:3 c | 0.01 g |
| PUFA 18:3 n-3 c,c,c (ALA) | 0.01 g |
| PUFA 20:2 c | 0.00 g |
| PUFA 20:2 n-6 c,c | 0.00 g |
| PUFA 20:3 c | 0.01 g |
| PUFA 20:3 n-6 | 0.01 g |
| PUFA 20:4 | 0.03 g |
| PUFA 20:4c | 0.03 g |
| PUFA 20:5c | 0.00 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 c | 0.01 g |
| PUFA 22:5 n-3 (DPA) | 0.01 g |
| PUFA 22:6 c | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Fatty acids, total trans | 0.13 g |
| Fatty acids, total trans-monoenoic | 0.12 g |
| TFA 16:1 t | 0.01 g |
| TFA 18:1 t | 0.11 g |
| Fatty acids, total trans-dienoic | 0.01 g |
| TFA 18:2 t not further defined | 0.01 g |
| Cholesterol | 62.0 mg |
FAQ
How do I prevent eye of round roast from being tough?
The key is to not overcook it. Use a meat thermometer and pull it from the oven at an internal temperature of 125-130°F (52-54°C) for medium-rare. Let it rest for at least 15 minutes before slicing thinly against the grain. For tougher preparations, braise it slowly in liquid until fork-tender.
What's the best way to cook it for sandwiches?
For classic deli-style roast beef, season the roast generously, sear it on all sides, then roast at a low temperature (around 225°F/107°C) until it reaches your desired doneness. Chill it completely before slicing paper-thin for the best texture in sandwiches.
Is eye of round a good cut for beef stew?
Yes, it's an excellent and economical choice. Cut it into cubes, brown them well, and then simmer slowly in your stew liquid. The long, moist cooking time will break down the muscle fibers, resulting in tender, flavorful pieces.