Know Your Cut Part Five: How to Butcher and Cook the Venison Eye of Round
.jpg)
The Eye of Round might be the most deceiving cut on a whole hindquarter. It looks just like a tenderloin—long, cylindrical, and uniform—but it’s got a firmer texture and needs the right prep to shine
It’s lean, beautiful on a plate, and ideal for thin slicing or slow cooking.
Where the Eye of Round Comes From
The Eye of Round sits just under the Bottom Round and runs along the back portion of the hindleg. It’s one of the three major round muscles, along with the Top Round and Bottom Round, and it’s often the last to come off when you’re separating the ham.
Tenderness & Texture
We classify the Eye of Round as a Less Tender cut. Despite its tenderloin-like appearance, it’s tighter-grained and can become chewy if cooked too hot or sliced incorrectly.
Handled right, though, it can be a knockout cut for roasting or slicing cold for sandwiches.
Best Cooking Methods for Eye of Round
Pro Tip: This cut loves a marinade or rub and benefits from being cooked to rare or medium-rare, then rested and sliced as thinly as possible.
Eye of Round Utilization Ideas
Final Thoughts
The Eye of Round is a cut that rewards finesse. It won’t melt in your mouth like a tenderloin, but with a little care, it can rival anything you’d buy at the deli. Don’t let its firmness fool you—it’s one of the most elegant cuts on the hindquarter when treated with respect.
