Beef Eye of round - how tough is it?

[mellowyellowgirl]

I was seduced by this big hunk of wagyu eye of round because it was super cheap and beautifully marbled.

Now I've read that it's as tough as shoe leather *wails*

Can I cut it crazy thin and use it for pho?

Can I cut it crazy thin and make bulgogi beef with it or is it really tough?

It looked so nice I couldn't help myself!!!! I normally buy sirloin. I don't need super soft meat, I hate filet which I find really mushy.

 

[Karl_K]

Depends, pounded then braised it can be fall apart tender for even the cheapest round.
It really depends on how you like meat.
I just fry it up and eat it.
The toughness dont bother me at all.

 

[snotty_pie]

Do you have a pressure cooker? I put tough cuts of meat in there (appropriately seasoned!)

Like this nomnompaleo recipe - https://nomnompaleo.com/post/115686948218/pressure-cooker-mocha-rubbed-pot-roast

 

[mellowyellowgirl]

Thanks guys!

I don't need to super soft. I actually don't like really soft meat. Sounds like it's chewable which is ok by me!

 

[dk168]

I would slow cook it at 140 degC in a fan assisted oven.

DK

 

[Asscherhalo_lover]

I've used the super high heat and then turn it off method for these cuts, they're delicious! Then slice thin and enjoy. I usually make beef with a French mirepoix mix and then make gravy.

Tender Eye of Round Roast

An eye of round roast is seasoned with a garlic rub, then roasted and served with a rich, flavorsome red wine pan sauce for a hearty meal.

www.allrecipes.com

 

[mellowyellowgirl]

It worked beautifully sliced super thin for udon noodles. Will use it for pho too as I found pho with normal sirloin really bland.

The marbling really helped with the texture. I can see how it would be tough if it didn't have the marbling though. It was very flavoursome. A bit firmer than other cuts but certainly not tough at all.