Morgan Ranch Beef Eye of Round Roast (950g)

Morgan Ranch
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Description

This item will be discontinued. Special offer on remaining stocks.

The economical eye of round roast is from the round muscle. It is similar in appearance to the tenderloin, but because it is cut from a well-exercised muscle, the eye of round is very lean but not very tender and therefore the Morgan Ranch beef eye of round is best suited for slow cooking such as braising, simmering or poaching.
 

 

Contents

Contents 1 roast
Weight Approx. 950g
Serves Serves 4-6

Shipping & Handling

Shipping Shipping and delivery is frozen
Handling Keep frozen below -18°C (32°F)
Defrosting Time In the fridge: approx. 36h
In ice-water: approx. 3h
Cooking Method Roast, Braise, Pot Roast
Expiration Frozen: see packaging label (usually more than 3 months)
Chilled: Please consume unopened pack within 5 days.

 

Details

Also known as Eye Round Roast, Eye of Round Steak
Ingredients Beef
Aged 30 days wet-aged
Cut from Round
Category Roast
Packaging Vacuum packed

 

About Morgan Ranch Beef

" ... Morgan Ranch wins Best Value - literally melted in the mouth. In fact, you could use a butter knife to cut them ... " - Wall Street Journal


“It’s a flavor that really stands out from anything most people would have had before. And that comes from not just the meat itself but the entire environment.”  - Morgan


“The wine guys call it terroir and you notice that in the beef .... deep, rich flavor that you only really get from Wagyu genetics.” - Morgan


✔ No factory farming! Humanely raised and treated with respect.

✔ No growth hormones, antibiotics or steroids used - ever!

✔ Free-range pasture raised and grass-fed on massive land, finished on 100% vegetarian feeding for taste, tenderness and marbling.

✔ One farm, one family, one importer - 100% traceability from farm to fork. 

✔ Known as Purebred American Wagyu in the US. (Due to regulations  only sold as American Beef in Japan.)

✔ Strictly non-commodity.  Family farming takes time, attention, patience, and care.

✔ Preferred by over 70 top-class gourmet restaurants in Europe, USA and Japan, including Michelin-starred ones.

✔ Morgan Ranch Beef won awards for sustainability, taste and tenderness in the US and Germany.

✔ Rich in monounsaturated fatty acids Omega 3s and 6s - yes, the good fats.

✔  Amazingly flavorful, tender and juicy.

 

Morgan Ranch Collage

The Morgans control all stages of production themselves: rearing, calving, selection and classification, feeding, transport, supervision of harvesting and meat production, packaging, shipping and export to Japan. This way the Morgans make sure that their meat is always of the highest quality. Before export, the beef matures for 30 days and is then flash frozen to protect the aroma. 

 

At A Glance

Cattle Breed Certified American Wagyu. The breed contains more than 90% Japanese wagyu genetics. Composition of Wagyu, Angus and Hereford. Due to regulations in Japan only recognized as American beef. View breeding certificate
Farm/Ranch Morgan Ranch - Read more about the ranch
Region Nebraska, USA
Breeding All year 100% free range and all-natural on 50 square kilometers (over 12000 acres!) in the heart of the sandhills. Sitting on the Ogallala Aquifer - the world's largest underground water resource.
Raised by Dan Morgan and family
Farming Experience Since 1934, Certified American Wagyu since 1992
Feeding Pasture grass-fed their entire life and finished on maize, alfalfa (aka. lucerne), hay, distillers grains, vitamins and minerals (all vegetarian natural feeding) for 210 days before harvesting.
Traceability 100% fully traceable from farm to fork
Hormones Never
Steroids Never
Antibiotics Never
Animal By-Products Feeding Never
 

Instructions & Cooking Tips

 eye of round roast

Completely defrost the whole pack in the fridge. Due to the size of the block, this might take around 48h. Please plan ahead of time. There is no safety issue if the roast sits defrosted in the fridge for another 2-3 days after it has been defrosted. Please make sure the vacuum seal is not broken and double bag just to be safe and prevent drippings inside your fridge.

 

eye of round roast

Shortly before cooking open the pack and let the roast breathe for a couple of minutes. The color will become brighter and the roast will start to look fresher as the meat is exposed to oxygen. 

Press some fresh garlic or use garlic powder, fresh thyme (some prefer rosemary), sea salt and fresh ground pepper. Mix well. Rub the eye of round roast with half of the seasoning.

 

vegetables

Prepare the vegetables you like to garnish the roast with. We used half cut mini potatoes, whole garlic cloves (don't peel for a wild Gordon Ramsay effect), carrots and onions. (Baby onions, baby carrots and brussels sprouts are also recommended and make a nice visual but might be difficult to find in Japan). Place in a large pan and season with sea salt and freshly ground pepper, garlic powder and paprika powder, Add plenty of virgin olive oil and mix well. 

 

searing eye of round

Get the fry-pan or the cast iron skillet hot as hell. Coat with butter so the meat does not stick to the cast iron, do not use olive oil for this part as it has a low smoking point which will result in a lot of smoke. Best is canola oil or butter. Now sear all the sides of the roast for a couple of seconds until crispy brown. Keep rotating and flipping the roast. We are just preparing the outside layer of the roast, not actually cooking the meat.

Once done, remove the roast and place aside to clear the skillet. We need it for our next project:

 

steaming vegetables

Reduce heat to medium and add a cup of water. Add all the vegetables and steam a couple of minutes. If available use a lid to lock in the evaporating water. 

In the meanwhile use the rest of the seasoning to rub it all on the roast.

 

eye of round roast

Then add the roast in the middle sitting on top of some vegetables acting as a buffer. Another 10 minutes for the vegetables should be enough.

In the meanwhile prepare the oven to 180 degrees Celcius or 360 degrees Fahrenheit. The best ovens are the small convection ovens, the ones with a fan that circulates the hot air. But any oven will do its job.

 

eye of round oven

Take the skillet as is and place at the bottom of the oven. If your skillet does not fit simply use an oven tray. Make sure there is some liquid left for the vegetables to roast in. If not add half a cup.

If you want to walk the extra mile, use an oven bag or create your own by covering the whole roast with aluminum foil, poke the cover with about 10 holes using a chopstick. This way the evaporating liquids are locked in which makes the vegetables and the roast extra juicy.

 

oven setting

Set the oven to 30 minutes at 180 degrees Celcius or 360 degrees Fahrenheit.

 

roast temperature check

Now comes the important part. Check the internal temperature of the roast every 15 minutes or so. Make sure to remove the roast from the oven once the internal temperature has reached at least 50 degrees Celcius or 125 degrees Fahrenheit. 

 

covered roast with aluminum foil

Once removed cover the Morgan Ranch eye of round roast with aluminum foil and let it rest for another 10 minutes. The internal cooking process is still ongoing. 

 

eye of round roast cooked

Take a look at this beauty. The centerpiece of any event. Gather friends and family - now!

 

eye of round roast cut

Slice in front of everybody for the mouthwatering wow effect. 

 

roasted vegetables

Don't forget about the roasted vegetables. If you prefer beef gravy, transfer the vegetables to another plate and use the remaining liquid together with flour. Under medium heat keep stirring until liquid is light brown. Add beef broth and keep stirring until liquid thickens. Add salt and pepper.

 

eye of round roast serving

Serve and enjoy. Any full-bodied, dry red wine will complement this roast.

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