Bison eye of round
Bison eye of round
Lean, tender, and flavorful. Perfect for braised dishes, roasts, soups, or beef salads.
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The bison eye of round, is a versatile and flavorful cut, particularly valued in traditional cuisine. This leaner cut of meat comes from the bison's hind leg and is excellent for slow cooking methods such as braising, roasting, or boiling. Due to its low fat content and fine texture, the eye of round remains juicy and flavorful when prepared correctly.
As a base for hearty soups and bison meat salads or as a tender braised roast, the eye of round impresses with its natural flavor and tender consistency. Thanks to the humane rearing and natural feeding of the bison, you receive a high-quality product that adds a special touch to your dishes.
Nutritional information per 100g
Preparation: Season the bison eye of round with salt and pepper before cooking. For an especially juicy texture, you can marinate it lightly with oil, garlic, and fresh herbs.
Meat soup: Place the whole eye of round in cold water, heat it up, and skim off any foam. Add soup vegetables and peppercorns, season with salt as needed, and cook on low heat for 1–2 hours.
Fry: Sear the bison eye of round in a roasting pan or large pot over medium-high heat until a golden-brown crust forms on all sides.
Braise: Deglaze with broth or wine, add vegetables and spices, and braise over low heat for 2–3 hours until the meat is tender.
Serving Suggestion: Serve with creamy mashed potatoes, roasted vegetables, or traditional apple-horseradish sauce and roasted potatoes.
