Eye of the Silverside, also known as Eye-Round, is one of the muscles that makes up the Silverside. Because it’s a muscle that’s used a lot for moving around, this cut is best used diced (goulash) and cooked slowly using a low, moist method. It’s leaner than Topside and can also be used as a roast. The Eye Has a little fat on the top and the majority of the cut is super lean. Also perfect for making Biltong!
Eye of the silverside is perfect for making those Sunday roasts.
Recommended for: Slow Cook – Pot Roast – Goulash Dices – Biltong Slices