Non-stunned Halal
Sourced from sustainable UK farms
Temperature-controlled Woolcool packaging
Beef eye of round is a lean, finely grained hindquarter muscle, cut boneless and supplied Fat-On or Fat-Off for slow cooking. This Certified Halal beef is produced in the UK, slaughtered by the non-stunned method, Antibiotic-free and Growth hormone-free. Its close grain and low fat suit long braises, pot-roasts and kofta rather than quick grilling.
The Cut: Boneless Eye of Round
Eye of round is a single boneless muscle with no skin, its fine grain running the length of the joint. Choose Fat-On for extra basting through a long braise, or Fat-Off for a leaner stew.
Cutting Styles, Preparation and Pack Sizes
This eye of round is cut to order rather than sold whole, in steaks, dice, chunks and strips sized for different dishes.
- Steaks: 225-250g or 450-500g, plus a 1cm Galbi-style thin steak
- Diced: 10-15g, 25-30g or 50-60g cubes
- Chunks: 160-180g, or Strips at 20-30g and 50-60g
- Finish: Fat-On or Fat-Off
- Packs: 500g, 1kg, 2kg or 4kg
Storage and Defrosting
Keep this beef refrigerated until ready to cook, and defrost frozen packs slowly rather than at room temperature. Allow around 12 hours in the fridge for a full thaw, and cook within a day or two rather than refreezing raw.
Is Eye of Round the Same Cut as Topside?
No. Both are lean, boneless hindquarter muscles, but they run in different directions and cook differently. This eye of round has a tighter, more uniform grain, cut to specific steak, dice and strip sizes such as 225-250g steaks or 10-15g dice, rather than one large roasting joint.
This eye of round is supplied in 500g, 1kg, 2kg or 4kg packs rather than as a whole joint, so choose the pack size to match your table.
A 500g pack suits a couple of servings of diced beef for a curry or stew, while the 2kg or 4kg packs stretch further for a family braise or batch-cooked kofta.
Keep this beef refrigerated until you're ready to cook, and keep frozen packs in the freezer until needed.
Allow around 12 hours in the fridge to defrost fully before cooking, and use it within a day or two of thawing rather than refreezing it raw.
Beef kofta kebabs or a kofta curry, using the fine dice for a spiced, hand-shaped filling.
Slow beef stew or a pot roast, built on the chunks or strips for long, gentle cooking.
Diced beef for a Middle Eastern-style tagine or a home-style beef curry, where a lean, close-grained cut holds its shape.
Braise chunks or strips slowly in stock with root vegetables until fork-tender, then rest before slicing across the grain.
Work the fine dice into a spiced beef kofta mixture, shape and grill or pan-fry until cooked through.
Simmer diced beef into a rich stew or curry base, adding it early so the lean meat has time to soften.
Can eye of round be cooked in a pressure cooker?
Yes. As a lean, boneless hindquarter muscle it responds well to pressure cooking, which breaks down its close grain faster than an open pot or oven.
How long does it take in a pressure cooker?
Diced or chunked pieces, such as the 160-180g chunks or 25-30g dice, generally cook faster under pressure than one large piece, since even-sized pieces cook more evenly.
What goes wrong if it's rushed?
Releasing pressure too soon or undercooking leaves the lean muscle tough, since eye of round carries little internal fat to keep it moist if it's pulled out early.
How do you know it's done?
The meat should pull apart easily with a fork once tender; if it still resists, reseal the lid and cook it a little longer under pressure.