Tag: Tenderizing beef

According to research published by the National Institutes of Health, how meat is cooked can significantly impact its digestibility, with high-temperature methods potentially causing protein aggregation that slows absorption. Whether you experience discomfort after a steak dinner or want to optimize nutrient absorption, understanding the right techniques can make a significant difference for your digestive health.

According to food scientists who studied beef tenderness, the eye of round ranked 26th out of 40 cuts, confirming its status as a lean, but tougher cut of beef. The answer to whether eye of round is a good steak depends entirely on your cooking approach and expectations. While it lacks the marbling for a traditional quick sear, it offers rich beefy flavor and surprising versatility when prepared correctly.