The eye of round roast is a lean, elegant cut that delivers clean, beefy flavor when treated right. Cut from our pasture-raised Hereford-Angus cross cattle here in Salem, NJ, each roast averages 1 to 1.5 lbs — a perfect size for a smaller household or an impressive weeknight dinner. Low and slow is the key to this cut — roast it at a low temperature to medium rare, let it rest, and slice thin for tender, flavorful results. It also makes outstanding roast beef for sandwiches the next day. Simple, satisfying, and consistently delicious.