Beef eye round
Eye round is a very lean cut from the hind leg, in the past unscrupulous butchers passed it off as fillet, it might be as lean as fillet but as the muscle has been doing a lot of work meaning although it looks very similar it is tougher.
This cut can be used as as simple roast and is often used to make bresaola or dried into biltong or jerky but our big secret is that it also makes an incredible tartare for a fraction of the cost of fillet.
All of our beef is 100% grass-fed without exception. Most of our producers are PFLA certified and many of them are using Holistic Planned Grazing techniques to put more carbon into the ground than the farms release meaning a net loss for the atmosphere.
The farmers we select from keep rare breeds that are best suited to the land they are farming. These breeds are chosen for their hardiness meaning they can thrive on pasture and be outside in all but the very worst of weather.
All of our beef is slower grown to achieve a deeper richer flavour that is linked to the land and the variety of herbs, grasses and wildflowers that the animals eat. We recommend trying the same cuts from different farms to see the difference that breed and diet can make. This really is the craft meat revolution.