Beaf RibsBeef Eye of Round Steaks (Center Cut)

These steaks are cut from the Eye of Round, a circular, very lean muscle located in the hindquarter of the animal. Because this area is well-exercised, the meat is exceptionally low in fat and has a tight, uniform grain. To ensure the best eating experience, these steaks are best prepared using moist-heat methods like braising or should be marinated extensively before being seared to no more than medium-rare. When sliced thinly against the grain, they offer a clean beef flavor that is excellent for salads, stir-frys, or traditional Swiss steak recipes.