Eye Round Beef
A round steak is a beef steak from the ‘round’, the rear leg of the cow. The round is divided into cuts including the eye round, bottom round, and top round, with or without the round bone, and may include the knuckle or the sirloin tip, depending on how the round is separated from the loin. This is a lean cut and it is moderately tough.
Lack of fat and marbling makes round dry out when cooked with cooking methods like roasting or grilling. Round steak is commonly prepared with slow cooking methods such as braising, to tenderize the meat and maintain moisture. The cut is often sliced thin, then dried or smoked at low temperature to make jerky.
The above mentioned price is for gross product.