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Eye of round · salmon cut · retinto · approx. 2.5 kg
Eye of Round (Redondo), Whole Retinto Joint, approx. 2.5 kg
Redondo is the salmon cut of the silverside (US: eye of round): a long, cylindrical, very lean muscle with a fine grain. The Spanish label adds its Argentine name, peceto. You get the whole joint, approx. 2.5 kg of retinto beef, for €58.50 (September 2026): ten to twelve portions, or two family roasts.
Eye of round (redondo), whole retinto joint, approx. 2.5 kg
On the label: Redondo o Peceto de Vacuno Retinto, pieza completa 2,5 kg aprox.
58,50€ VAT incl.
In stock
Add to basketWhat you get
| Cut | Salmon cut, part of the silverside (US: eye of round), whole |
|---|---|
| On the Spanish label | Redondo o Peceto de Vacuno Retinto, pieza completa 2,5 kg aprox. |
| Animal | Retinto, the native red breed of Andalusia and Extremadura |
| Pack | One whole joint of approx. 2.5 kg, vacuum-packed |
| Fresh or frozen | Chilled, vacuum-packed. Can be frozen on arrival. |
| Serves | 10 to 12 at 200–250 g per person |
How to portion and cook it
- Halve it for two roasts of about 1.2 kg, and freeze one on arrival.
- Pot roast, the Spanish redondo mechado: brown, add wine and stock, cover, and cook at 150–160 °C (300–320 °F) for about two hours.
- Pink roast: brown, then 100–120 °C (210–250 °F) until the centre reaches 54–57 °C (129–135 °F). Rest for 10–15 minutes and slice thinly across the grain.
- Cold and sliced very thin, with tuna sauce and capers, it is vitel toné, the Argentine vitello tonnato.
- Keep it off the barbecue: with no fat to protect it, it dries out.
Eye of round: fair questions
Will this do for a Sunday roast?
Yes, if you like lean roast beef served pink and cut thin; there is no fat cap. The other whole joints are on our roasting joints page.
Why does the label say peceto?
It is the Argentine name for the same muscle. At a Spanish counter the word is redondo; see the guide to beef cuts in Spanish.
Can I cut steaks from it?
Thin escalopes for a quick fry, yes; thick steaks, no, it is too lean. Ready-cut frying steaks are among the cards below.
Goes well with
Other lean leg joints, ready-cut frying steaks, and shin for casserole days.
Topside (tapa), whole retinto yearling joint, approx. 4.5 kg
Tapa o Nalga de Adentro de Añojo Retinto, pieza completa de 4,5 kg aprox.97,02€ VAT incl.Add to basketThick flank / top rump (babilla), whole retinto yearling joint, approx. 4.5 kg
Babilla de Añojo Retinto, pieza 4,5 kg aprox.103,95€ VAT incl.Add to basketShin of beef (jarrete / morcillo), whole retinto joint, approx. 2.5 kg
Jarrete de Vacuno Retinto — Morcillo, Garrón o Brazuelo Premium. Pieza completa de 2,5 kg aprox.52,25€ VAT incl.Add to basket
