Meat · Cut · Short entry
Rond de gîte (eye of round)
The round, long muscle at the back of the thigh, the semitendinosus. Lean and with a slightly honeycombed texture, it is the classic French piece for a lean roast and for thin carpaccio.
The muscle
The UNECE beef standard pairs rond de gîte noix with its item 2040, eye round, prepared from the outside by following the natural seam between the outside flat (M. gluteobiceps) and the eye round, the M. semitendinosus. The American eye of round (IMPS 171C) is the same muscle, separated from the top and outside rounds and the heel.
Interbev describes the rond de gîte as a round, long piece of lean, slightly honeycombed muscle ("tissu musculaire maigre et alvéolé"), and counts it as part of the gîte à la noix at the rear of the middle of the thigh.
Roast and carpaccio
Interbev recommends it for roasts and for thin carpaccio. Bard it, sear it hard, then roast at 210 °C for 11 to 15 minutes depending on the doneness wanted. For carpaccio, chill it in the freezer until firm but not frozen solid and slice it very thin. Thinly sliced, it can also be sold as steak. Allow about 150 g a head.
How it connects
Cut
- part of Gîte à la noix (silverside)
- compare Round (US)
- compare Silverside (UK)
