What is Eye of round called in France?

In France, Eye of round is known as Rond de gîte.

What is Eye of round called in Spain?

In Spain, Eye of round is known as Redondo.

What is Eye of round called in Portugal?

In Portugal, Eye of round is known as Lagarto.

What is Eye of round called in Italy?

In Italy, Eye of round is known as Girello.

What is Eye of round called in Germany?

In Germany, Eye of round is known as Schwanzrolle.

What is Eye of round called in Brazil?

In Brazil, Eye of round is known as Lagarto.

What part of the beef does Eye of round come from?

Eye of round comes from the Round section of the beef.

Eye of round

Beef · Round

RoastCure

Also called

🇫🇷Rond de gîte🇪🇸Redondo🇵🇹🇧🇷Lagarto🇮🇹Girello🇩🇪Schwanzrolle🇮🇹Bresaola↗🇦🇷Peceto↗

→ See all Eye of round substitutes by country

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.

Names by country

Country	Name	Notes
🇺🇸United States	Eye of roundprimary
🇫🇷France	Rond de gîte
🇪🇸Spain	Redondo
🇵🇹Portugal	Lagarto
🇧🇷Brazil	Lagarto	The cylindrical 'lizard' muscle — eye of round in Brazilian butchery. Distinct from coxão duro (silverside) and coxão mole (topside).
🇮🇹Italy	Girello
🇩🇪Germany	Schwanzrolle

Find Eye of round near you

Ask your butcher for Eye of round. It's most likely to be stocked by a good local butcher.

Find a good local butcher near you

Opens Google Maps at your location. Availability varies by shop — call ahead for specialty cuts.

Similar cuts

Bottom roundapproximate

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."

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Topsideapproximate

Both are lean cuts from the round suited to slow roasting and thin slicing, but eye of round is more cylindrical, even leaner, and slightly tougher than top round.

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