Safe minimum temperatures for beef cuts
FoodSafety.gov Safe Minimum Temperature Chart (planning-cluster.json and beef-decision-system.json); accessed 2026-08-24.
| Product | Safe minimum | Rest or note |
|---|---|---|
| Beef steaks, roasts, and chops | 145°F | Then rest at least 3 minutes |
| Ground beef | 160°F | Except ground poultry |
What to look for
Read the label carefully when a package says London broil; eye of round is one possible muscle behind that marketing term.
How to cook it
Roast gently, chill, and slice paper-thin for sandwiches. It is not a tenderloin substitute despite its shape.
How this cut saves money
Choose eye of round when thin sliced roast beef is the plan. It is inexpensive partly because it demands careful doneness and slicing—not because it behaves like a steak.
Use the true cooked-cost calculator to compare trim, cooking loss, and cost per serving.
Related Round cuts
Top Round, Bottom Round Roast.
Compare all cuts in the interactive 20-cut library or rank cuts for a specific meal.
Common questions
Can eye of round go in a slow cooker?
It can, but its leanness makes it less forgiving than chuck for long moist cooking.
Is London broil always eye of round?
No. Stores may use top round, flank, or another lean cut, so identify the actual muscle.
Retail names and fabrication vary. See sources and methodology.