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
Tomahawk steak from entrecote
Roasted boneless shoulder with potato dumplings in chanterelle sauce
Roast beef neck, served on vegetable risotto
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Tomahawk steak from entrecote
See more
Roasted boneless shoulder with potato dumplings in chanterelle sauce
See more
Roast beef neck, served on vegetable risotto
See more recipes
