A cut found in the outside beef round (tail stewing beef and roast eye of round). It is limited above by the rump roast, frontally by the shin of beef, inside by the inside beef round and below by the leg of beef. This long, round and point ended piece of meat is located opposite to the shin of beef and next to the bottom round.

It is the piece of meat most requested after the tenderloin. It is an even and compact meat much used for the preparation of buffet froid meals (vital tonné, pickles, sauces) for special celebrations. It is also delicious when prepared in small and tender «milanesas».

From this cut of meat the bottom round or counter roast eye of round is obtained, a square cut used for «milanesas» and «niños envueltos» (stuffed meat rolls)as well as the leg of beef or «tortuguita», the inner part that covers the bottom round. «Tortuguita» in Spanish means small turtle because it resembles a small, flat, curved turtle. This lean meat may be used for «pucheros», hot-pot in tomato sauce or cooked in casserole.