Beef Fabrication: Breaking Down the Beef Eye Round

Sterling Silver® Premium Meats Chef Pete Geoghegan demonstrates how to cut and prepare the beef eye round. Though it features tight muscle fibers, the beef eye round can be served as steaks, sliced for sandwiches, in stews and more after some culinary finesse. Consider marinating, slow cooking, velveting, or curing and drying.
This value cut is very lean, which can be appealing to guests looking for beef that features less fat. Since the name “beef eye round” isn’t very attractive, consider referring to it as a “choice cut” on your menu.

[@DugEphresh]

The man is a legend, giving those need to know nuggets about cutting and serving meat. God bless you Sir, really appreciate your time!

[@TheDiegoherra]

What an incredible masterclass in cutting, thank you for your amazing knowledge

[@FrankGutowski-ls8jt]

I bought a piece of bottom round that was labeled by WM as London broil. It was past due. I aged it two more weeks. It required lots of trimming. I cut small bites and sautéed them. Tough. Two small pieces remain in the freezer. I think I’ll try marinating in balsamic and do small bites searing again.

[@cyrilusly]

Very descriptive and informative. Thanks for the tutorial 👍

[@zayanishraque2687]

I love how you taught it a simple way like a culinary school. Can you share what knife to use?

[@Musclecar1972]

I do eye of round on the smoker all summer long. I strip every single piece of fat and silver skin off, give it a coat of Lea&Perrins then a rub of granulated garlic, granulated onion, salt and course pepper, and granulated beef bullion. Then smoke it at 225-250 degrees, until it reaches whatever temperature and doneness I want. Then take it off, rest it for about an hour in tight aluminum foil, then I put it on the slicer, and slice thin, put it on Kaiser Rolls, with whatever condiment you choose, and enjoy the best tasting beef cold cut you’ll ever have. I actually like to season it the day before, wrap it in plastic wrap, overnight, then take it out in the morning and bring it to room temp before smoking. 👍

[@janegarcia1974]

Thank you great info I have never cooked one that was good.

[@arthurmontana8791]

What a pro! Thank You!!

[@bodan-dy6iu]

Thanks dude killer idea’s

[@aggiekromah6254]

Thanks👌👌💕

[@Amro_S]

Im a big fan Sir
I have a wondering question ⁉️
What about cow or goat, camel, deer head
What we can do with head meat ?
Can i use it for like ground ?

[@davidcarter6491]

My mother who is 82 used to roast these for the family when we were little kids! I loved it then. She always cut it paper thin and make a flour and milk gravy.
But as an adult chef it is a cut that I have never cooked myself!

[@ML-xq6pn]

we slice it kind of thin, hammer it thinner and then make bracioles

[@TheNewMediaoftheDawn]

Stewed for 4-6 hours is good, but lean as mentioned here, and the Chinese have a great way they marinate it and soften it, or yes pounded out, otherwise I’ll buy other steak on sale😂

[@Ken-bv4fh]

Can i make a pastrami out of eye of round ?

[@jakcough]

Sliced,mallet, Minute steaks

[@edg5218]

When u say age, are u talking wet aged in the cry-o-vac ?

[@matt-jg1xu]

Need a sharper knife

[@ottomeijer5563]

They pay you for this?i can beleef you doing this my grandson start crying after he watch this video!!😢