Solid effort on the tallow rendering.
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Pound it out and make grillades and grits.
Nothing, unless you have a cubing machine for CFS.
Itâs a throwaway cut.
You obviously have never had grillades and grits!
Can also trim it down and make jerky out of it. Just make sure you get as much fat off it as possible before you dehydrate.
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Eye of Round and Top Round not the same thing.
Yeahhhh you gonna lose a tooth chewing on choice eye of round in that dish 
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Bresaola if youâre feeling adventurous!
Quite a juxtaposition between Sarahâs attitude of using the whole animal and something being a âthrowawayâ cut!
And you are not with jerky made from it?
Is she your muse/savior/high priestess?
Not at all. Eye of round is great for jerky precisely because itâs so lean4 fatty jerky can go rancid pretty easily.
And, CJ isnât buying a âwhole animalâ to break down.
This is a commodity cut available from a mass processing facility that doesnât care about where anything winds up or how itâs used.
Maybe, like AK, if he was processing a whole carcass, we could have some good recommendations for a sub-optimal chunk of beef. But alas, in CryoVac at Costco, itâs a throw away piece.
Please get off the self-righteous high horse.
TIA
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Not sure what horse people are trying to eat but I read the responses as earnest answers to the question. The question was how to cook this cut, not should I buy it or is this the best cut.
Just my two cents. Why hate on people trying to answer the question?
Man does not live by Wagyu alone.
Itâs just that her ideals parallel the culture in which I was raised. Hope you can attend a boucherie one day.