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[No Frills] Eye of Round (beef) $2.97/lb - January 28 - February 3, 2021 (Toronto Area)

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  • Feb 16th, 2021 4:10 pm
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[No Frills] Eye of Round (beef) $2.97/lb - January 28 - February 3, 2021 (Toronto Area)

No Frills (Greater Toronto Area)
January 28 - February 3, 2021


Whole eye of round roast, AA beef $2.97/lb ($6.55/kg)
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27 replies
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Feb 8, 2014
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I am terrible at remembering the cuts of meat, is that a tough chewy cut or a decent cut?
In fact in Rand McNally they wear hats on their feet and hamburders eat people
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Jun 22, 2009
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Quentin5 wrote: I am terrible at remembering the cuts of meat, is that a tough chewy cut or a decent cut?
Cuts that goes great with stews...
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swordy wrote: Cuts that goes great with stews...
Not for me then.
I prefer cuts that roast well.

Or sear well for steaks.
In fact in Rand McNally they wear hats on their feet and hamburders eat people
Member
Oct 2, 2011
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London
Quentin5 wrote: Not for me then.
I prefer cuts that roast well.

Or sear well for steaks.
Treat yourself to a sous vide cooker... Let it sit in the jacuzzi for 24-36 hours at 130f, then a 450f oven for 10 or 15 mins to get some colour. :) Perfection!
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Edit
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I'm admittedly new to sous vide - This was bad advice. LOL I'll be honest - I'm a meat snob and sirloin tip is about as low as I get, in terms of cuts.

Thanks for the catch, those offering thoughts on it.
Last edited by cfrank73 on Jan 27th, 2021 2:03 pm, edited 1 time in total.
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cfrank73 wrote: Treat yourself to a sous vide cooker... Let it sit in the jacuzzi for 24-36 hours at 130f, then a 450f oven for 10 or 15 mins to get some colour. :) Perfection!
Never had good luck as a roast or stew (more on that later) in the past. I sous vide this cut for the first time at 130F for 30 hours. Sliced thin, it was very tender and had decent flavour (simple rub, s&p, garlic powder).

Disagree about this being good for stew. Maybe the part with the fat cap but this is too lean for me. To each their own I guess but as a braising meat or stew, it’s too stringy.

I love stews, so if looking for a cut, blade or chuck works well.

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Jun 27, 2007
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Bella125 wrote: Beef jerky time!
Absolutely. Inside/Outside/Eye of Round, perfect for beef jerky when it's around $3/lb.
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May 5, 2006
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Sous vide only. There's no fat/connective tissue, making stew/sear for this insanely tough and stringy.
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Nov 8, 2005
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randomthoughts wrote: Sous vide only. There's no fat/connective tissue, making stew/sear for this insanely tough and stringy.
I wouldn't even sous vide this. It will come out mushy and flavourless. You'll want to braise this cut as there is very little fat.

Sous vide would be better for a tough but flavourful cut like a chuck roast.
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Mar 10, 2012
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THORNHILL
tim-x wrote: I wouldn't even sous vide this. It will come out mushy and flavourless. You'll want to braise this cut as there is very little fat.

Sous vide would be better for a tough but flavourful cut like a chuck roast.
I'll second this as I just did that. Should have known better.

It was _disgusting_, I threw it out. I did a second one for 6 hours and it was fine for my purposes...

Sure, it was tender, but so is dog food.
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Oct 8, 2008
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brianl999 wrote: I'll second this as I just did that. Should have known better.

It was _disgusting_, I threw it out. I did a second one for 6 hours and it was fine for my purposes...

Sure, it was tender, but so is dog food.
I think as a general rule, tough fatty cut = 24-48 hour sous vide. Lean cut, under 6 hour sous vide (unless it needs longer to actually get to temp, but that would be a big frozen boi). Fat is flavour though so you're not going to force an eye of round to turn into a tenderloin.
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Jan 26, 2008
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I made some decent flavoured pastrami out of eye round. I know, brisket made the name pastrami but eye round tastes same delicious with distinctive flavour from the texture.
Tip: Butterfly the meat from middle to make the flank shape of brisket.
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May 29, 2006
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everytime i buy no frills roasts or steaks, im never happy, i dunno what it is, i buy walmart/safeway/saveon all the time and find them good, no frills, not good.

maybe its just my store.
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May 17, 2011
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Toronto
eye of round.jpg
Quentin5 wrote: I am terrible at remembering the cuts of meat, is that a tough chewy cut or a decent cut?
It's really lean, but we love it when cooked properly. I use a technique from Cook's illustrated to achieve a great roast. This blogger covers it https://afeastfortheeyes.net/2011/01/sl ... rated.html but basically you cover with kosher salt, wrap in plastic wrap for 18-24 hours, wipe off, cover with oil and cracked black pepper then sear and roast slowly, turning the oven off for the last 45 minutes or so. I make a gravy in the pan where I seared the roast.
In the summer I will just put it on the rotisserie on the grill and get the same effect.

I slice this super thin (this is where having a slicer helps but good knife skills or an electric knife work) and this is always a hit. Super flavourful and moist.

I keep wanting to try this cut as sous-vide but since the above method works it's been hard to justify.
Last edited by jrshopper on Jan 28th, 2021 11:56 am, edited 1 time in total.
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12 days north of Hop…


Saw this the other day, now I kinda want to try that pineapple method.

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