CarneAtlas

Bottom roundvsEye of round

beef · Approximate equivalent

Both are part of the wider outside-round muscle group anatomically; eye of round is the small, cylindrical eye muscle within the silverside group, bottom round is the larger surrounding mass. UK butchery often groups them all under "silverside."

Translation takeaway

These are related cuts, but not perfect swaps. Use the table below to judge how close your local option is before buying.

Open Bottom roundOpen Eye of roundSee substitutes
Raw Bottom round — Beef Round cut
Bottom round
Beef · Round

The outside group of muscles on the rear leg — the harder, leaner counterpart to *top round* (topside). Anatomically the *biceps femoris* and surrounding muscles, with longer…

TenderloinRoundBottom SirloinRibPlateChuckShort LoinBrisketFlankSirloinShankShank
Raw Eye of round — Beef Round cut
Eye of round
Beef · Round

Eye of round is a very lean, cylindrical muscle from the center of the round. It has little fat or marbling and can be quite tough, but has good beefy flavor. It is best…

TenderloinRoundBottom SirloinRibPlateChuckShort LoinBrisketFlankSirloinShankShank
Keep Bottom round and Eye of round together in your notebook.

Names by country

CountryBottom roundEye of round
🇺🇸United StatesBottom roundEye of round
🇬🇧United KingdomSilverside—
🇫🇷France—Rond de gîte
🇪🇸SpainContraRedondo
🇲🇽MexicoCuete / Pulpa negra—
🇵🇹PortugalChã de fora—
🇧🇷BrazilCoxão duroLagarto
🇮🇹ItalySotto-fesaGirello
🇩🇪GermanyUnterschaleSchwanzrolle

Would you know it at the counter?

Five questions: name the cut, place it on the animal, and say which country calls it that. A new board every day — no sign-up.

Play today’s puzzle