Leg – eye of round
Meat of high quality, obtained from beef leg. The eye of round is a semitendinosus muscle with long fibers, and slight fat tissue. It is characterized by delicate and succulent muscle tissue of red color. Culinary applications: for stewing, roasting, frying, cooking and mincing.
Culinary Inspirations
Roast beef neck, served on vegetable risotto
Tomahawk steaks from striploin
Beef roast in horseradish sauce
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Roast beef neck, served on vegetable risotto
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Tomahawk steaks from striploin
See more
Beef roast in horseradish sauce
See more recipes
