4 delicious ways to cut and cook a whole eye of round!

Описание: In this quick episode of the Meat Cutting Academy, host Brian breaks down a 6.5-pound beef eye of round, purchased for $28.45 at $4.39 per pound from the US Chef’s Food Store. Not his favorite cut due to its simplicity, Brian demonstrates how to transform this lean piece of meat into multiple dishes with minimal trimming—leaving the fat cap for flavor and removing only the unappetizing connective tissue. Using a cut-resistant glove for safety, he slices a small 1.5–2-pound roast from the point end, then cuts the rest into half-inch breakfast steaks, ¾-to-1-inch steaks, thin fajita or stir-fry strips, and even tenderizes a thin slice into a cube steak with a handheld tenderizer. Perfect for jerky too (with a tip to partially freeze it for uniform cuts), this straightforward tutorial wraps up with Brian showcasing the versatility of this affordable cut, encouraging viewers to like, comment, and ask questions for the next video.

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