Image 1 of 1
Image 1 of 1
Image 1 of 1
Image 1 of 1
The Eye of Round is traditionally known as the leanest part of the animal—the go-to choice for roast beef and jerky. However, at Black Rock Wagyu, our 100% Japanese genetics redefine this cut. By infusing legendary Wagyu marbling into this typically "sturdy" muscle, we’ve created an Eye of Round that is remarkably tender while maintaining its signature bold, clean beef flavor.
Raised on our Southeast Iowa farm, this cut is the ultimate choice for those who want the luxury of Wagyu in a leaner, more versatile format.
Texture: Dense and fine-grained, yet softened by intricate intramuscular fat.
Flavor Profile: Clean, robust, and beef-forward with a silky finish.
Best Prepared: Slow-roasted and thinly sliced for the world’s best roast beef, or sliced raw and seared quickly for an elite "Swiss Steak."
The Eye of Round is traditionally known as the leanest part of the animal—the go-to choice for roast beef and jerky. However, at Black Rock Wagyu, our 100% Japanese genetics redefine this cut. By infusing legendary Wagyu marbling into this typically "sturdy" muscle, we’ve created an Eye of Round that is remarkably tender while maintaining its signature bold, clean beef flavor.
Raised on our Southeast Iowa farm, this cut is the ultimate choice for those who want the luxury of Wagyu in a leaner, more versatile format.
Texture: Dense and fine-grained, yet softened by intricate intramuscular fat.
Flavor Profile: Clean, robust, and beef-forward with a silky finish.
Best Prepared: Slow-roasted and thinly sliced for the world’s best roast beef, or sliced raw and seared quickly for an elite "Swiss Steak."