Eye of Round

The eye of the round may resemble a tenderloin, but frying and eating both sides at the same time will quickly reveal the difference. This cheap and extremely lean cut comes from the same hardworking primal as the rump and has all the toughness you'd expect from a muscle used for movement. Because of these factors, it is one of the go-to's for slow-cooked pieces of beef. This cut is frequently seen as roast beef at the deli counter.

If you want to make a beef pot roast, an eye of round is a great choice. You can also cut it into chunks and sear the outside before using the beef cubes in stews and curries. If you want to try a new recipe, the eye of round is an excellent choice due to its low cost and versatility.