"Beef, eye of round, lean meat, raw" CPFC per 100 g. Calories, proteins, fats, carbohydrates

Beef, eye of round, lean meat, raw — this is one of the cuts of the beef carcass located in the upper part of the hind leg of the animal. Eye of round is relatively tender meat suitable for various culinary tasks.

Beef, eye of round, lean meat, raw, can be used to prepare various dishes. However, it is important to remember that the meat must be thoroughly cooked to avoid the risk of diseases associated with consuming raw meat.

Here are a few tips for preparing raw beef, eye of round, lean meat:

1. Before cooking, the meat should be thoroughly washed with cold running water and dried with a paper towel.
2. For preparing raw beef, it is recommended to use a temperature of at least 60 °C. This will help avoid the risk of diseases associated with consuming raw meat.
3. To determine the doneness of the meat, you can use a meat thermometer, which should read at least 60 °C in the center of the piece.
4. After cooking, the meat should be cooled immediately and stored at a temperature no higher than 5 °C.

It is important to remember that consuming raw or undercooked meat can lead to the risk of diseases associated with meat consumption, so you should follow all recommendations for preparing and storing raw beef.