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 slow-roasted at low temperature or cooked sous vide, then sliced paper-thin. It is also commonly used for deli roast beef and beef carpaccio.
| Country | Name | Notes |
|---|---|---|
| 🇺🇸United States | Eye of roundprimary | |
| 🇬🇧United Kingdom | Silverside | |
| 🇲🇽Mexico | Bola de res | |
| 🇦🇷Argentina | Peceto | Very popular in Argentina, often used for milanesas |
| 🇫🇷France | Rond de gîte | |
| 🇪🇸Spain | Redondo | |
| 🇵🇹Portugal | Lagarto | |
| 🇧🇷Brazil | Coxão duro |