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Canadian Beef - Very Cheap!!! Suggestions for making eye of round tender

BigWaderBigWader Posts: 623
edited October 2012 in Beef

I'm not sure if the news state side has carried much about Canada's XL foods plant being closed for E. coli but it has sent a shockwave through the meat industry up here... the side benefit cheap beef!

I was at a discount store yesterday and they had whole eye of the round for like $1.60 a pound (like $13 bucks for the whole thing).  One grocery store was in the paper this morning with T-bones for $2.69/lb. 

I'd like to get some eye and make deli meat but I know it's very lean so I need to "juice" it up.  Any suggestions for injection or brining beef?  And how long to cook/temp/direct/indirect?



Large BGE



  • SkiddymarkerSkiddymarker Posts: 7,271
    edited October 2012
    @bigwader, go here

    The meat stays moist, and the sammies are excellent. 

    As I noted on the other post, eye of round is a good platform to build on, it lacks its own flavour, but if sliced thin can be really good. 
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
  • NibbleMeThisNibbleMeThis Posts: 2,263
    The biggest thing I can recommend for eye of round is not to take it past medium rare, it gets tough as early as medium. 

    An easy beef injection is 1 cup beef stock and 1 Tbsp Braggs Liquid Aminios. 
    Knoxville, TN
  • Little StevenLittle Steven Posts: 27,573

    Little more to it when it comes to the grading system


    Caledon, ON


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