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Eye of Round

Eye of round roast also comes from the rear area. Although lean, it normally has a little fat marbling and is great to roast for a few hours at 325 degrees Fahrenheit.


One of eight primal or main cuts of beef, Chuck cuts are near the front shoulders of the animal. This cut of beef has a decent amount of fat because the steer uses this area to walk. Chuck eye steaks are particularly great for grilling, as the fat helps store tender juices inside the meat.


Ribeye steak comes from the rib portion with the bone removed. Other cuts of beef from the rib include Delmonico steak, cowboy steak and beef short ribs. All of these cuts are tender and work great on the grill, in the slow cooker or baked in the oven.


The loin, located near the center of the steer, contains the most expensive cuts of beef on the market. The short loin is where you find filet mignon, tenderloin, T-bones, New York strips and KC strips. These cuts vary from very low to well-marbled and full of flavor, lending themselves to various cooking methods.

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