Tag Archives: Beef Eye of Round

Air-Dried Beef

Air-dried beef goes by many different names in many different places.  The most famous, I think is bresaola, from northern Italy.  In adjacent Switzerland air-dried beef is pressed into a unique block shape and called Bündnerfleisch, after the Swiss canton of Graubünden.  Nearby in eastern France it is often lightly smoked, and called brési.  In all of these alpine regions it is a common accompaniment for fondue.

Eye of round is one of the best cuts to use for air-dried beef.  It is a single muscle, with very little internal fat, easily trimmed to a convenient size.  First remove any silverskin and fat.

Beef eye of round, with silverskin and fat

The cleaned eye of round:

Beef eye of round, cleaned of all silverskin and fat

The clean muscle is then rubbed with salt, … Continue reading.