How we butcher a beef gooseneck into an eye of round roast. The almost perfect cylindrical shape of an eye of round roast makes it perfect for Italian beef. Season and roast to medium rare, then thinly slice, and serve with gravy or jus. It’s lean, and can be tough, so be careful not to overcook it and the gravy always helps! #lgmeats #butchery #butchershop #beef | Lake Geneva Country Meats
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