Eye of Round is also known as the back mouse. This type of meat, which is ideally eaten red, always consists of a large piece of meat. The baking time depends on the size. Roast beef is cut from the so-called back mouse and is suitable for making wonderful roast beef, but certainly not alone. This succulent beef mouse is trimmed and skinned. You can roast, grill and incorporate this beef mouse into all kinds of creations from the world of popular “slow-cooking and bbq.” From raw beef mouse, you can cut carpaccio and turn tartare Always cut roast beef “crosswise*” into thin slices.
Rear mouse 1 to 2.5 kg, choose your variation