Eye of Round & Top Round are similar to sirloin tip in fattiness and flavor: this is what most deli's use for roast beef! It can be easily prepared by browning in a skillet, cooking on high heat (475-500) for 30 minutes, and then allowing to rest for 2.5-3 hours in the preheated oven. Add any vegetables or seasonings to this roast, and maybe even a splash of wine while it's roasting.
Bottom Round: Also known as rump roast, it is similar to the eye of round but offers more marbling. You can make small slits in the top of the roast, stuff with garlic cloves, and finish preparing it the same as an eye of round or feel free to slow cook with a touch a horseradish. This cut is slightly tougher, but will develop tenderness if cooked properly.
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USDA inspected, certified, and packaged. Beef roasts come raw/unprepared. Images are for serving suggestions.
Pair rich beef roasts with medium to full bodied wines like shiraz, cabernet sauvignon, merlot, or even petit verdot. Don't forget to add mushrooms and fresh herbs to the roast to bring out the more subtle and refined notes of the wine!