Member's Mark USDA Choice Angus Whole Beef Eye of Round, Cryovac, priced per pound
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Highlights
- One of the more than 29 beef sirloin cuts that qualify as lean
- Economical beef sirloin cut ideal for lighter menus
- Enhance with your favorite marinades, sauces, accompaniments and side dishes
- Perfect for creating mouthwatering roasts
- One piece per bag
Sadler's Smokehouse Mesquite Beef Brisket 2 lbs. $31.94 $15.97/lb

Sadler's Smokehouse Mesquite Beef Brisket 2 lbs.


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About this item
Product details
Enjoy a hearty, juicy meat like USDA Choice Angus Beef Whole Beef Eye of Round. Cook it a variety of ways to satisfy your meat cravings with a leaner option.
How Do I Cook Angus Beef Whole Beef Eye of Round?
USDA Choice Angus Beef Whole Beef Eye of Round is suitable for a variety of cooking methods and both dry and moist heat are recommended. Because this beef is very lean, take special care in cooking and preparation to keep this cut tender. For example, you may want to avoid cutting with the grain, overcooking or cooking it at a high temperature. This is to ensure you get the tastiest meat possible.
What are Some Angus Whole Beef Eye of Round Recipes?
One of the best and quickest meals to make with beef is roast. In order to make a melt-in-your-mouth roast, begin by preheating your oven to 500°F. Next, season the roast with sea salt and black pepper (or your own favorite spices) and place in a roasting pan or baking dish with the fatty side up. Be sure to not cover or add water. Next, place the roast in the preheated oven with a reduced temperature of 475°F.
Allow to roast for seven minutes per pound. Next, turn off the oven and let the beef sirloin roast sit in the oven for 2 1/2 hours to cool. Remove the roast from the oven and let it rest for another 20 minutes in room temperature. Finally, carve into thin slices to serve your moist and tender whole roast.
Member’s Mark Made Without Commitment™
This item meets our Member’s Mark Made Without Commitment™: Our Member’s Mark Made Without Commitment makes it easier to know what is not in our products, so members can feel better about what is. We simplify the choice for our members by setting a high brand standard for the products they bring into their homes. This isn’t list a list of ingredients, it’s our commitment to simpler ingredients that reflect our members' values. And we deliver this without compromising taste, performance, or value. This means that this item doesn’t contain the 40+ ingredients on our Made Without Commitment list like High Fructose Corn Syrup, Phthalates, Talc, Certified Synthetic Colors/ FD&C Colors, and Formaldehyde. See the full list of ingredients here: https://www.samsclub.com/cp/members-mark-goals/30001929.
Specifications
Ingredients: beef
Member ratings & reviews
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Showing 1-3 of 64 reviews
Verified Purchase
Great value when beef is so very expensive
Great price to grind my own hamburger. It comes out to about 80/20 when you weigh the ground beef and ground fat separately. I also cut them into about 1/2" steaks--marinade in a bit of italian dressing, toss on grill 2ish minutes on each side for a killer fast meal with a salad or veggie.
Verified Purchase
Add this to Your Budget Gourmet Meals
I have never bought an eye of round but have been trying to eat healthier. I prepared this in my new instant pot and we decided this makes an instant pot worth buying. You can't beat the price, all lean meat. Be sure to slice as thinly as possible after letting the meat set for about ten minutes.
Verified Purchase
Excellent Value
I trim this (remove excess fat and square the ends) to roast for roast beef sandwhiches. The ends I cube to make soup or stew with. Fir the roast I coat with avacado oil and Montreal Steak seasoning blend. Then bake uncovered at 400°F for about 6 min/lb. Then drop the temp to 250° until intermal temp reaches 145° Let rest, then Refridgerate overnight. Next day I slice it on meat slicer. (Could do by hand) It so good!! My Hubby has these sandwiches for lunch or I can make quick meals. I can also freeze portions for later. So versatile.
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