The eye of the round — a long, cylindrical, entirely lean muscle from the rear leg, wrapped in thin silverskin and almost free of marbling. Its uniform shape and tight grain make it the Argentine cut of choice for vitel toné (poached, chilled and sliced paper-thin under a tuna-caper sauce — a Christmas-table classic), peceto al horno, and thin carpaccio. Too lean to grill well, it's braised, pot-roasted or gently poached and always sliced thin across the grain. The same eye-of-round muscle called redondo in Spain, lagarto in Brazil, and girello in Italy.
Names by country
| Country | Name | Notes |
|---|---|---|
| 🇦🇷Argentina | Pecetoprimary | Argentine name for the eye of round; the classic vitel toné cut. |
Find Peceto near you
Ask your butcher for Peceto. It's most likely to be stocked by an Argentine or Latin American butcher.
Find an Argentine or Latin American butcher near youOpens Google Maps at your location. Availability varies by shop — call ahead for specialty cuts.
