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Venison Eye of Round #7679166 12/04/19 01:42 AM
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Read an article about this hidden loin equivalent in the hindquarters and dug it out. Wrapped in deer caul fat, grilled med rare. Not as tender as backstrap, but very tasty with just salt, pepper and a little chutney. On to a backstrap next!

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Re: Venison Eye of Round [Re: Mwhuntfish] #7679273 12/04/19 04:04 AM
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I know many diagrams etc show that cut as the eye of round but I can only guess they are mistaken. As the name suggests I would expect the eye of round to be between the two rounds and is suppose to be exceptionally tender, the cut you have pictured is neither of which in my opinion. There is an avacado sized and shaped muscle located amongst the top and bottom round that is a bit more tender than back strap more akin to a tenderloin but not quite that good. That is what I have always considered the eye of round.

Does look very tasty, I’d eat the heck out of it!

Last edited by redchevy; 12/04/19 04:07 AM.

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Re: Venison Eye of Round [Re: Mwhuntfish] #7679423 12/04/19 01:33 PM
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cheers food


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Re: Venison Eye of Round [Re: Mwhuntfish] #7679431 12/04/19 01:45 PM
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Would. food


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Re: Venison Eye of Round [Re: Mwhuntfish] #7679615 12/04/19 04:20 PM
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Re: Venison Eye of Round [Re: redchevy] #7679948 12/04/19 11:26 PM
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Originally Posted by redchevy
I know many diagrams etc show that cut as the eye of round but I can only guess they are mistaken. As the name suggests I would expect the eye of round to be between the two rounds and is suppose to be exceptionally tender, the cut you have pictured is neither of which in my opinion. There is an avacado sized and shaped muscle located amongst the top and bottom round that is a bit more tender than back strap more akin to a tenderloin but not quite that good. That is what I have always considered the eye of round.

Does look very tasty, I’d eat the heck out of it!

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Re: Venison Eye of Round [Re: Mwhuntfish] #7679955 12/04/19 11:34 PM
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Originally Posted by Mwhuntfish
Read an article about this hidden loin equivalent in the hindquarters and dug it out. Wrapped in deer caul fat, grilled med rare. Not as tender as backstrap, but very tasty with just salt, pepper and a little chutney. On to a backstrap next!


I cannot be 100% sure this is the eye of round since it is incased in caul fat, but I would bet you are correct based on my experience. It is otherwise known as the Semitendinosus muscle.

Re: Venison Eye of Round [Re: Mwhuntfish] #7679967 12/04/19 11:41 PM
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Re: Venison Eye of Round [Re: Mwhuntfish] #7680064 12/05/19 01:20 AM
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Good eating little piece of meat, not quite back strap tender but better than some of the other individual muscles, the muscle fibers run length wise through it so it is easy to cook whole and cut cross grain like shown above.

I separate each muscle in the ham and use for different dishes.

Would dang sure eat that in the top post in this thread.

Re: Venison Eye of Round [Re: TPACK] #7680441 12/05/19 02:26 PM
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Originally Posted by TPACK
Originally Posted by redchevy
I know many diagrams etc show that cut as the eye of round but I can only guess they are mistaken. As the name suggests I would expect the eye of round to be between the two rounds and is suppose to be exceptionally tender, the cut you have pictured is neither of which in my opinion. There is an avacado sized and shaped muscle located amongst the top and bottom round that is a bit more tender than back strap more akin to a tenderloin but not quite that good. That is what I have always considered the eye of round.

Does look very tasty, I’d eat the heck out of it!

[Linked Image]

Im not a trained butcher and I didn't take meats judging in school lol but I know my way around taking an animal apart! Im not trying to poke fun insult or anything else I would like the real answer if anyone knows it though. Again OP your presentation looks great sorry to take your post off topic.

Anyone with more formal training/knowledge can label these cuts/muscles? Pictured is a round steak. Something from TAMU but I couldn't find the labels that correspond to the numbers.

I'd label as follows
1- Top round
2- I typically see labeled as eye of round
3- Bottom round
4- This one and 5 and 7 I could consider part of the sirloin?
5-
7-
8- If im looking at it right this cut is far better than the eye of round and is what I consider the eye of round.
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Re: Venison Eye of Round [Re: Mwhuntfish] #7680458 12/05/19 02:37 PM
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Don't care what the proper name for it is, all i know is it looks Dayum good on that plate food


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Re: Venison Eye of Round [Re: Mwhuntfish] #7680621 12/05/19 04:58 PM
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about as refined as I could find ...
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Re: Venison Eye of Round [Re: Mwhuntfish] #7680636 12/05/19 05:15 PM
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This is the cut im talking about. It is labeled as top round, so the top round is composed of two separate muscles. That muscle slightly smaller than the size of my fist even on a large mature buck is a very tender cut!
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Last edited by redchevy; 12/05/19 05:16 PM.

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Re: Venison Eye of Round [Re: redchevy] #7680668 12/05/19 05:45 PM
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Originally Posted by redchevy
Originally Posted by TPACK
Originally Posted by redchevy
I know many diagrams etc show that cut as the eye of round but I can only guess they are mistaken. As the name suggests I would expect the eye of round to be between the two rounds and is suppose to be exceptionally tender, the cut you have pictured is neither of which in my opinion. There is an avacado sized and shaped muscle located amongst the top and bottom round that is a bit more tender than back strap more akin to a tenderloin but not quite that good. That is what I have always considered the eye of round.

Does look very tasty, I’d eat the heck out of it!

[Linked Image]

Im not a trained butcher and I didn't take meats judging in school lol but I know my way around taking an animal apart! Im not trying to poke fun insult or anything else I would like the real answer if anyone knows it though. Again OP your presentation looks great sorry to take your post off topic.

Anyone with more formal training/knowledge can label these cuts/muscles? Pictured is a round steak. Something from TAMU but I couldn't find the labels that correspond to the numbers.

I'd label as follows
1- Top round
2- I typically see labeled as eye of round
3- Bottom round
4- This one and 5 and 7 I could consider part of the sirloin?
5-
7-
8- If im looking at it right this cut is far better than the eye of round and is what I consider the eye of round.
[Linked Image]



4-5-7 muscles are all sub-muscles of the sirloin tip (not sirloin).

Re: Venison Eye of Round [Re: Mwhuntfish] #7680678 12/05/19 05:55 PM
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Well if they are sirloin tip... im gonna go ahead and give myself a gold star and consider em part of the sirloin up


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Re: Venison Eye of Round [Re: TPACK] #7680680 12/05/19 05:57 PM
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Originally Posted by TPACK
Originally Posted by redchevy
Originally Posted by TPACK
Originally Posted by redchevy
I know many diagrams etc show that cut as the eye of round but I can only guess they are mistaken. As the name suggests I would expect the eye of round to be between the two rounds and is suppose to be exceptionally tender, the cut you have pictured is neither of which in my opinion. There is an avacado sized and shaped muscle located amongst the top and bottom round that is a bit more tender than back strap more akin to a tenderloin but not quite that good. That is what I have always considered the eye of round.

Does look very tasty, I’d eat the heck out of it!

[Linked Image]

Im not a trained butcher and I didn't take meats judging in school lol but I know my way around taking an animal apart! Im not trying to poke fun insult or anything else I would like the real answer if anyone knows it though. Again OP your presentation looks great sorry to take your post off topic.

Anyone with more formal training/knowledge can label these cuts/muscles? Pictured is a round steak. Something from TAMU but I couldn't find the labels that correspond to the numbers.

I'd label as follows
1- Top round
2- I typically see labeled as eye of round
3- Bottom round
4- This one and 5 and 7 I could consider part of the sirloin?
5-
7-
8- If im looking at it right this cut is far better than the eye of round and is what I consider the eye of round.
[Linked Image]



4-5-7 muscles are all sub-muscles of the sirloin tip (not sirloin).


Where's cut 6 is the real question?

Re: Venison Eye of Round [Re: Mwhuntfish] #7680727 12/05/19 06:49 PM
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I wondered that too.


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Re: Venison Eye of Round [Re: Mwhuntfish] #7680729 12/05/19 06:55 PM
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6 = bone ... loser8


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Re: Venison Eye of Round [Re: Mwhuntfish] #7680992 12/06/19 12:22 AM
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Cut # 6 is the Sirloin Tip (AKA the Knuckle). If you skip to 13:40 in the video from the link below you will see how it is removed from the beef round. Separating the different muscles is actually the easy part. Merchandising them in a manner which is profitable is a different story.

https://www.bing.com/videos/search?...12D2DFA8C11266586C4&&FORM=VRDGAR

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