Girello Beef

Girello (eye round) is a long, uniform muscle from the hindquarter with almost no connective tissue and a perfectly even shape, so it slices cleanly with very little waste. It is one of the leanest beef cuts at roughly 4g fat per 100g and around 29g protein, which means it rewards precise cooking and punishes overcooking. Roast at 200C for 15 minutes to sear, then drop to 160C and cook to an internal 55C for medium rare, resting for 20 minutes before carving thin against the grain. Beyond roasting it is the classic cut for carpaccio, bresaola and thin-sliced cold beef, because its even grain and leanness suit raw and cured preparations. Keep it pink; cooked grey it becomes dry.