Take your beef out of the fridge, rinse it with cold water and pat dry with paper towel. Let it come to room temperature. Pre-heat your oven to around 250 degrees Celsius.

Close grill lid and allow roast to cook for 30 minutes. After 30 minutes, check the internal temperature of the meat. If it reads between 135-140 degrees (medium-rare), it’s done.

Would you like an impressive main course with very little work involved? Your wish is granted with this eye of round! You won't believe how easy it is to prepare, especially after tasting it. This ...

At one time in this country, not all that long ago, three or four breeds of cattle provided us with the best beef in the world. The English breeds-Hereford, Angus and shorthorn-were the cattle that… ...

“Science in the home.” That’s how we used to explain to our offspring the frightening furry stuff that grew on the leftovers shoved way to the back of the refrigerator ...

Due to its tough consistency, eye of round is often overlooked. But this beef cut can become tender and juicy if you ...

Beef. A roast weighing between 1kg and 4kg is ideal (Note: If your butcher doesn't have eye round, ask for something similar - this recipe will work on a range of cuts, but try to find something ...