Beef Eye of Round Steak

Our grass-fed and finished dry-aged Eye of Round Steak is the most tender of the round steaks. I take a sharp knife and make shallow cuts on each side about 1 cm apart. I then rub fresh garlic and other herbs into the cuts. I then marinade them in wheat free tamari while I prepare the rest of our meal. BBQ to medium, let rest a few minutes then slice thinly. Delicious!

All of our beef cuts are dry aged the old fashioned way for 18 to 21 days for added flavour and tenderness. This is very different from virtually all conventional beef found in big box stores or restaurants that has been wet aged in a plastic bag.

We believe in giving you the best value so all of our cuts are well trimmed and our roasts are tied. Our products are vacuum packaged to add freezer life and for convenience — simply thaw in cool water before cooking.