Beef Round

The Eye Round is prepared from the prepared from the silverside (. 2020) with the removal of the outside () and the outside flat (. 2050) following their natural seams. It is a lean cut from the beef round primal, which is taken from the beef hind quarter. The eye round is most commonly known as Girello- its Southern Italian name and is used more than any other beef cut in the making of Bresaola. There are two eye rounds per carcase.