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.
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.
1. No factory farming! Humanely raised and treated with respect.
2. No growth hormones, antibiotics or steroids used - ever!
3. Free-range pasture raised and grass-fed on massive land, 100% vegetarian feeding.
4. One farm, one family, one importer - traceability from farm to fork.
5. Certified American Wagyu in the US. (Due to regulations only recognized and sold as US Beef in Japan.)
6. Known as Purebred Wagyu in the US. (Due to regulations only recognized and sold as US Beef in Japan.)
7. Preferred by over 70 top-class gourmet restaurants, including Michelin-starred ones.
8. Morgan Ranch Beef won awards for sustainability, taste and tenderness.
9. Rich in monounsaturated fatty acids Omega 3s and 6s - yes, the good fats.
10. Amazingly flavorful, tender and juicy.
At A Glance
||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 from the American Wagyu association.
||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.
||Dan Morgan and family
||Since 1934, Certified American Wagyu since 1992
||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.
||100% fully traceable from farm to fork
|Animal By-Products Feeding
||Horizon Farms, Inc., Japan
||Morgan Ranch Inc., USA
Instructions & Cooking Tips
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.
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.
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.
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:
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.
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.
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.
Set the oven to 30 minutes at 180 degrees Celcius or 360 degrees Fahrenheit.
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.
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.
Take a look at this beauty. The centerpiece of any event. Gather friends and family - now!
Slice in front of everybody for the mouthwatering wow effect.
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.
Serve and enjoy. Any full-bodied, dry red wine will complement this roast.