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Orders placed between September 28 and October 4
will be prepared starting Monday, October 5.
Package description
The cut from the sirloin with a low level of fat that comes from the central part of the sirloin is elongated and is referred to in English as the “eye of round.” It features striated muscle fiber, with a shape similar to that of a small muscle, but being used for movement, it lacks the tenderness of a tenderloin, and the beef is leaner. This cut is well-suited for dishes based on indirect heat, roasts, but can also be prepared in a pan, especially after marinating beforehand.
Common names: Eye of round
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