The eye of round is a lean, flavorful cut often used for roast beef at the deli. Obtained from the hind leg, The muscles in this area are used for movement, so the beef is leaner and less tender. The round is divided into cuts including the eye (of) round, bottom round, and top round, with or without the 'round' bone (femur), and may include the knuckle (sirloin tip), depending on how the round is separated from the loin. This is a lean cut and it is moderately tough. Lack of fat and marbling makes round dry out when cooked with dry-heat cooking methods like roasting or grilling. Round steak is commonly prepared with slow moist-heat methods including braising, to tenderize the meat and maintain moisture. The cut is often sliced thin, then dried or smoked at low temperature to make jerky. Can be roasted or slow-cooked at home for an everyday meal.

The halal & milk-fed Veal was born and slaughtered in Holland and contains a lot of nutrients that are essential for the proper functioning of the human body and immune system. The meat comes from healthy animals with a taste that has been popular for ages. Grown free of hormones, and free of medicines (the required withdrawal periods are observed), the milk-fed veal meat is light pink in colour. Milk gives more tenderness and flavour to veal meat.

• Halal Veal Eye of Round of the highest quality and taste from the Netherlands, world-renowned for its quality of premium milk-fed veal.
• Milk-fed Veal that is light pink in colour, with the milk giving more tenderness and flavour to the meat
• The living conditions of veal calves are closely monitored and kept free from hormones and medicines