The eye round is cut from the round primal at rear end of the carcass. The round is divided into cuts including the eye round, the bottom round and the top round. It is moderately tough and has very little fat. The round steak or roast is commonly prepared with slow moist-heat methods such as braising, to tenderise the meat and maintain moisture.
Braising means to cook slowly with a liquid in a covered pot. It is favourable for roasts and tougher cuts of beef as the added moisture assists in breaking down connective tissue. Usually, apart from water, wine or broth are used to braise the beef and increase the flavour of the dish.
The cut is often sliced thin, then dried or smoked at low temperature to make jerky.