This is a leaner and tougher cut of beef. It comes from the rear leg and is subject to a lot of exercise. When we prepare this cut at Cairncrest we use a digital instant read thermometer to make certain we cook it rare (pull from oven at internal temp of 120 degrees). Then we slice as thinly as possible across the grain. Eye of Round is delicious chilled and sliced thinly for sandwiches the next day.