Eye of round substitutes

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."

The same eye-of-round muscle from the rear leg. Peceto is the Argentine name; eye of round is US–UK. Same cut, different tradition.

Same anatomical cut — bresaola is the cured product made from the eye of round (girello/magatello) or adjacent inside-round muscles.

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.