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What is a more tender cut eye round or bottom round?? And Would it be possible if u can share a good yummy recipe?? thanx =)

asked by katrina_feliciano over 6 years ago
3 answers 14863 views
23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 6 years ago

/eye of round is a little more tender. The CI method really saves it, but you still need to slice thinly. I did a modified version of the CI method and it beat conventional roasting hands down.

And here is their guide on tough cuts.

You might also like to try using it for Chicaco Italian beef sandwiches.

9b94e94b 0205 4f2c bb79 1845dcd6f7d6  uruguay2010 61
added over 6 years ago

The eye & bottom round are from the same part of the round called the goose neck. Personally, I feel both are better braised, but can be roasted, if not cooked more than medium rare. Both cuts have very little flavour, since both do not offer much marbling.

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added over 6 years ago

Both are relatively tough cuts, the eye even more than the bottom, I think. A long long braise of some sort is called for. I would be inclined to cut it up as stewing beef rather than keep it whole. We raise beef ourselves, and those are two cuts I always have ground into hamburger! Good luck.

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