Know what’s on your plate
Eye of round beef
Calories & nutrition facts
raw
Nutrition facts
Per 100 g% DV- Calories 145 kcal —
- Protein 22 g 43%
- Carbohydrate 0 g 0%
- Fat 6.5 g 8%
- Saturated fat 2.7 g 14%
- Fibre 0 g 0%
- Sugars 0 g —
- Sodium 60 mg 3%
- Cholesterol 63 mg 21%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 3 µg 0%
- Vitamin C 0 mg 0%
- Vitamin D 0.4 µg 2%
- Vitamin E 0.23 mg 2%
- Vitamin K 0 µg 0%
- Thiamin (B1) 0.04 mg 4%
- Riboflavin (B2) 0.13 mg 10%
- Niacin (B3) 6 mg 38%
- Pantothenic acid (B5) 0.9 mg 18%
- Vitamin B6 0.5 mg 29%
- Biotin (B7) 0 µg 0%
- Folate (B9) 7 µg 2%
- Vitamin B12 1.4 µg 58%
- Choline 64.2 mg 12%
Minerals
- Calcium 5 mg 0%
- Iron 1.4 mg 8%
- Magnesium 22 mg 5%
- Phosphorus 170 mg 14%
- Potassium 340 mg 7%
- Zinc 4.5 mg 41%
- Copper 0.08 mg 9%
- Manganese 0.01 mg 0%
- Selenium 6.5 µg 12%
- Iodine 0.9 µg 1%
Similar foods
- Round beefraw187 kcal / 100 g
- Beef eye of roundcooked, without oil, with salt212 kcal / 100 g
- Beef eye of round steakhip, boneless, lean, raw120 kcal / 100 g
- Veal eye of roundraw104 kcal / 100 g
- Eye of round roastboneless, separable lean and fat, trimmed to 0" fat, all grades, raw124 kcal / 100 g
- Eye of round steakboneless, separable lean only, trimmed to 0" fat, all grades, raw121 kcal / 100 g
- Bottom round beefraw221 kcal / 100 g
- Topside beefraw116 kcal / 100 g
- Pork eye of roundraw127 kcal / 100 g
- Veal roundraw89 kcal / 100 g
Questions about Eye of round beef
What is the best way to cook eye of round beef so it stays tender?
Because it is a lean, firm cut, roast it gently and avoid cooking it well done. Brown it first, then roast at 120–140 °C until the centre reaches your preferred doneness; rest it for 15–20 minutes and carve very thinly across the grain.
How long should you roast an eye of round joint?
There is no reliable time per kilogram because joint shape and oven accuracy matter. Use a meat thermometer: at 120–140 °C, start checking well before the expected finish, and take the joint out when its centre is about 3 °C below your target temperature; it will rise as it rests.
Can you cook eye of round beef in a slow cooker?
Yes. Add enough stock or other braising liquid to come partway up the meat, then cook on low for about 7–8 hours, until a fork slips in easily. This suits pot roast better than slicing the beef pink for a traditional roast.
How should you slice eye of round beef?
Let the cooked joint rest, then cut across the visible muscle fibres into very thin slices. Slicing with the grain, or cutting thick steaks, makes this naturally firm cut much chewier.
What dishes can you make with eye of round beef?
Roast it for thinly sliced beef sandwiches, or braise it as pot roast with onions, carrots and stock. Leftover slices work well cold with mustard or warmed briefly in gravy; prolonged reheating can dry them out.
How should you store cooked eye of round beef?
Refrigerate it in a covered container within two hours of cooking and use it within three to four days. For longer storage, wrap it tightly and freeze it; thaw it in the fridge rather than on the worktop.
Is eye of round beef a good cut for steak?
It can be cut into steaks, but it is leaner and less tender than many grilling cuts. Keep steaks fairly thin, cook them quickly over high heat, avoid taking them beyond medium, and slice across the grain.
How does eye of round compare with topside beef?
Both are lean, useful for roasting or braising, but topside has 116 kcal and 23.1 g protein per 100 g, compared with 145 kcal and 22 g in eye of round beef. For either cut, thin slicing across the grain helps tenderness.
What nutrients stand out in eye of round beef?
It is high in zinc, providing 4.5 mg per 100 g, and is also a source of vitamin B3, with 6 mg. A 100 g portion provides 22 g of protein.
Source: Frida (Denmark) 891 · per 100 g · carbohydrate per EU label, fibre excluded
