Is Eye of Round the Same as Beef Tenderloin? Here’s the Full Scoop

Beef lovers often get confused between eye of round and beef tenderloin. At first glance, these two cuts may look similar but they are quite different. In this article, we will break it down for you and explain if eye of round is the same as beef tenderloin.

I was just as confused between these two cuts when I first started cooking beef. Being an avid meat eater, I wanted to learn everything about different beef cuts to make the most out of my cooking. Through research and trial and error, I have gained decent knowledge about various cuts like eye of round, beef tenderloin, chuck, brisket and so on.

Now I can confidently say that eye of round and beef tenderloin are not the same! They come from different parts of the cow and have very distinct characteristics.

Here is a detailed comparison between eye of round and beef tenderloin that will clear up any confusion:

What is Eye of Round?

Eye of round is a lean oval-shaped cut that comes from the rear leg or round primal of the cow. It sits in the center of the round primal region, hence the name eye of round.

This is a moderately tender cut of beef with very little marbling or fat. Since it comes from a hard-working part of the cow, it is quite tough. Eye of round roasts are ideal for slow cooking methods like braising, stewing or pot roasting.

When cooked right, eye of round can be very tender and delicious. Due to its leanness, it is a healthier beef option compared to fattier cuts. It has a mild beefy flavor which allows it to soak up spices, herbs and marinades very well.

What is Beef Tenderloin?

Beef tenderloin is an upscale cut of beef that comes from the short loin primal It is a long, skinny muscle that runs along the spine of the cow right beneath the ribs

This cut is naturally tender since it comes from a part of the animal that doesn’t get used as much. It has very little connective tissue and marbling that melts into the meat when cooked, keeping it moist and juicy.

Beef tenderloin is considered one of the most tender cuts of beef. It has a refined, buttery flavor and smooth, melt-in-your-mouth texture. It is lean yet succulent, making it a popular choice for fine dining menus.

Key Differences between Eye of Round and Beef Tenderloin

Now that you know what each cut is, let’s summarize the main differences between the two:

Location on the Cow: Eye of round is from the hind leg or round primal while beef tenderloin is from the short loin primal.
Texture: Eye of round is moderately tender but can be tough. Beef tenderloin is naturally tender and buttery smooth.
Fat Content: Eye of round is very lean with minimal marbling. Beef tenderloin has delicate marbling that enhances flavor.
Flavor: Eye of round has mild beefy flavor. Beef tenderloin has a refined, buttery beef flavor.
Cooking Methods: Eye of round does well with moist cooking methods like braising. Beef tenderloin can be grilled, pan seared or roasted.
Cost: Eye of round is an economical cut. Beef tenderloin is one of the most expensive cuts.

Is Eye of Round Inferior to Beef Tenderloin?

With all these differences, it’s easy to think eye of round is inferior to the luxurious beef tenderloin. But that’s not completely true!

Eye of round has its merits – it’s affordable, lean and works great in recipes like stews, sandwiches and kebabs. With proper marinating and slow moist cooking, it can turn melt-in-your-mouth tender.

Beef tenderloin, on the other hand, is delicate and quick-cooking but comes at a premium price. Its tenderness also means it can dry out quickly if overcooked.

So rather than comparing them, I suggest enjoying each cut for its own characteristics. Choose eye of round for budget-friendly family meals and beef tenderloin for a special romantic dinner.

Cooking Eye of Round vs. Beef Tenderloin

Since these cuts come from different parts of the cow, they need to be cooked using different techniques:

Eye of Round

Moist cooking methods like braising, stewing and pot roasting are great for eye of round to break down its tough fibers.
Marinate it overnight in an acidic marinade to tenderize the meat.
Cook low and slow – braise on low heat for 2-3 hours until fork tender.
Sear then simmer – Brown the roast first to lock in juices then let it simmer in a flavorful liquid.
Slice thinly across the grain after cooking for maximum tenderness.

Beef Tenderloin

Quick, dry heat cooking like grilling, broiling and pan searing work best. Just cook until it reaches desired doneness.
Roast in the oven at 400°F for 20-30 minutes max. No need to cook it low and slow.
Avoid overcooking – cook it to medium rare or medium for most tender results.
Let it rest for at least 5 minutes before slicing to allow juices to redistribute.
Add flavor via spices, herbs and aromatics instead of marinades.

My Favorite Recipes Using These Cuts

Now that you know how to cook eye of round and beef tenderloin, here are some of my favorite recipes putting each cut to good use:

Eye of Round Recipes

Braised Eye of Round Roast with Red Wine Sauce
Slow Cooker Eye of Round Steak Tacos
Grilled Balsamic Marinated Eye Round Steaks
Vietnamese Eye of Round Pho

Beef Tenderloin Recipes

Herb Crusted Beef Tenderloin Roast
Peppercorn Seared Beef Tenderloin with Brandy Cream Sauce
Beef Tenderloin Skewers with Chimichurri
Beef Tenderloin Tip Stroganoff

The Takeaway

Eye of round is lean, affordable and perfect for braises and stews. Beef tenderloin is tender, succulent and quick-cooking but comes at a premium price point.

Now that you know how to buy, prep and cook each cut properly, you can enjoy both to the fullest! Both have a place in my kitchen depending on what I’m cooking that day.

Best way to cook eye of round steak

FAQ

What is another name for eye of round beef?

Eye Round Roast/Steak or Eye of the Round: A boneless roast that looks like tenderloin, but it is much tougher. Used as a roast or cut into steaks. Steaks cut from the roast are used in stews or processed into cube steak. Also called breakfast steak, wafer steak, sandiwch steak, minute steak.

What cut of beef is similar to beef tenderloin?

Tenderloin Substitutes: A ribeye roast will turn out nearly as tender as the tenderloin, but it contains significantly more fat and will take longer to cook. A sirloin butt roast also works, and pork tenderloin is a good option if you’re not sold on beef for dinner.

What is another name for beef tenderloin?

Beef tenderloin has a few other names, including fillet, eye filet, and tenderloin steak. Because it comes from the loin primal cut of the animal, some also refer to beef tenderloin as primal steak or loin steak.

How do you cook eye of the round so it is not tough?

This cut of beef is tougher than others, so following a steak recipe and using cooking methods that allow for long, slow cooking times work best for eye of round steak. Slow-cooking, braising, and cooking sous vide are some of the best cooking methods for eye of round steak.

What is the Eye of Round Roast?

The Eye of Round Roast comes from the round primal, which is the rear section of the cow housing the hips, buttocks, and legs. The muscle that gives rise to this cut is the semitendinosus. You can learn more about different beef cuts in our ‘guide to all cuts of beef’.

What is Eye of Round beef used for?

The Eye of Round roast is a relatively well-known cut of beef and is used to make beef jerky. It should be well-stocked in most supermarkets and is a staple for most people’s roast beef needs in many butchers’ meat cabinets.

Is eye round a good cut for making roast beef?

Eye-round, one of the least expensive cuts of beef you can buy, can cook up gloriously tender and juicy when roasted sufficiently low and slow. The key is to take advantage of tenderizing enzymes in the beef called calpains and cathepsins. You don’t have to splurge on a spendy cut such as tenderloin to get succulent roast beef.

Where can I buy an Eye of Round roast?

An Eye of Round roast is a well-stocked item in most supermarkets. You can find it in the meat cabinet of many butchers. Online gourmet butchers may not always have it as it is considered a budget cut.