What is beef eye of round roast or steak and what’s its English equivalent? Join Fast Days Healing Days as they define the cut of beef known as eye of round or beef eye of round, and find out how it fits into a healthy 5:2, 4:3, EOD, ADF, or JUDDD lifestyle.
Beef – Eye Round Roast/Steak or Eye of the Round: (US) A boneless roast that looks like tenderloin, but it is much tougher. Used as a roast or cut into steaks. Steaks cut from the beef eye of round roast are used in stews or processed and tenderized into cube steak. Also called breakfast steak, wafer steak, sandwich steak, minute steak.
Silverside (UK) is the closest you can get to eye of round. Silverside is actually a roast cut from the top round.
There are three cuts from the upper area of the hind leg of a cow: top round, bottom round and eye of round. All cuts are very lean and work best when either cooked with low moist heat, or as a roast, with dry heat, cooked until rare or medium-rare. Beef eye of round is the most tender of these three cuts and resembles tenderloin, but does not share the tenderness of tenderloin.
Beef eye of round is a perfect low calorie protein. It has many health benefits. It’s high in protein and is a complete source of essential amino acids; and also delivers a good source of iron, zinc and B vitamins. Beef eye of round is also low in fat, which means ounce for ounce, it’s lower calorie than other cuts of beef.
Lean protein helps kill hunger, improving satiety. In an intermittent fasting lifestyle, it’s important to maximize nutrition, making certain each calorie provides the best bang for your nutrition buck. FDHD finds it is best to account for your full daily protein requirement, then use the remaining calories toward veggies, healthy sources of fats and fruits.
The typical serving of lean beef, such as eye of round, is about 3-4 ounces-cooked, which represents about half of the daily protein requirement for healthy adults according to the US RDA.
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