I love this cut from the beef animals. From the butcher's perspective I've always thought it was always meant to be a favorite, it stands out with it's lighter muscle tone, and is easy to find and cut out of the round. The eye of the round is very lean, so you can slice it thinly and make minute steaks, shaved steaks or sandwich steaks. You can cook it whole as a pot roast or London broil. And I've even heard of some recipes where it is cured as a whole muscle.