Girello, also known as Eye Round, is one of the muscles that makes up silverside, a cut that sits on the outside thigh of the hind leg.

Because it's a muscle heavily used for moving, it's lean with a large amount of connective tissue. This cut is best used diced and cooked slowly using a low, moist method. As the connective tissue softens, it imparts a rich flavour while tenderising the cut.