19 © 2017 2019 EYE ROUNDS Approx. 4-5lb The eye round is a very lean small roast cut from the middle area of the Round primal (the hind leg) between the top round, outside round and heel. Because it’s lean and cut from a hard-working muscle group, the eye round is best suited for slow-roasting and moist heat cooking techniques. BUTCHER INFORMATION: Cut from the Round primal. COOKING/PLATING TIPS: The eye round should be braised or slowly roasted in a flavorful liquid. It can be roasted whole and then thinly sliced for beef sandwiches & pot roast, or cubed for stew. MENU TYPE: Low Price Point. This versatile cut works well on American, European and Asian menus. BURGERS 5.3oz or 8oz Grass-fed beef burgers have a cleaner, beefier flavor that better showcases the flavors of condiments & toppings, so they’re a great way for chefs to show off their signature style. Because they’re less heavy, diners are more likely to have room for dessert and other add-ons. BUTCHER INFORMATION: Angus burgers are 80% lean. Wagyu burgers are 75% lean. COOKING/PLATING TIPS: Grass-fed beef burgers can be prepared similarly to grain-fed and substituted in all recipes. MENU TYPE: Low to Medium Price Point. Ideal for specialty burger menus, as well as gastropub, steakhouse, sports bar, American, and diner menus. GROUND 3 x 4lb Ground beef is an affordable, extremely adaptable way for chefs to put grass-fed beef on their menu. BUTCHER INFORMATION: Ground Angus beef is 85% lean. Ground Wagyu is 75% lean. COOKING/PLATING TIPS: Ground beef can be used in burgers, meatballs, meatloaf, meat sauces, kebabs, dumplings and a host of other dishes. MENU TYPE: Low to Medium Price Point. Ground beef can be served on almost any menu in one form or another. © 2017