PRE-ORDER −20% until Wednesday 4 November, 17:00 · first orders ship Wednesday 4 November · over €129: free delivery to mainland Spain and a tray of 4 criollo sausages · See the BBQ boxes

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Grand reopening, now taking pre-orders: 20% off everything until Wednesday 4 November, 17:00

Order now and secure your cuts. The first orders ship on Wednesday 4 November with SEUR Frío (refrigerated courier) and arrive the next day (Balearic Islands: two days).

On orders from €129: free delivery to mainland Spain and a free tray of 4 criollo sausages.

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 €67.90: ten to twelve portions, or two family roasts.

Roast eye of round carved into slices, pink inside, served with carrots and onions
Eye of round (redondo), whole retinto joint, approx. 2.5 kg

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.

67,90€ VAT incl. (€27.16/kg)

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What 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
Head of a retinto cow with long curved horns and a cowbell in the dehesa

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.