I finally put my boning knife to use today, trimming the fat from a dozen beef eye of round cuts for the store's roast beef. That's about a week's worth of roast beef, if I'm not mistaken.
I prepared a simple wet rub consisting of: 1/2 litre of canola oil, 1 bunch of parsley, 3 tablespoons of minced garlic, a 1 foot long branch of rosemary. Rubbed that thoroughly over the rounds, then seasoned with lots of salt and pepper. They were placed into a 350F oven for 1 hour, forming a crust on the outside (but rare on the inside). Cooled in the blast chiller, then vacuum packed until needed.
The beef gets cut on the meat slicer right before going into the display case over at the deli.