Cooking & Baking

for sure not much fat on an eye of round. that is a funny cut. when cooked right it can be a "poor man's" rib roast. it can actually be roasted dry and quickly to be served as thin sliced rare roast beef. it isn't especially tender but when sliced thin it can be quite good. while it doesn't have marbling or external fat, it also doesn't have a lot of the connective tissue that makes braised meats come out so good when cooked low, slow and with extra moisture. that stuff melts and also helps to thicken your gravy.