Interesting. We get something called a "Gerello" which sounds very similar
indeed only with every scrap of fat and tendon trimmed off. Also known as a
"Virginian Roast", which is also (possibly) Eye of Silverside. If it is eye
of silverside, you're looking at the bit that goes into Pastrami.

That's all I can dig up.

There's no fat or sinew on them and just seems to be a long strip of muscle
fibre. Usually pretty tasteless, IMHO, but that might be due to lack of
fat. Turning it into pastrami sounds great to me.




"CHI-MUM" > wrote in message
. ..
>
> "Opinicus" > wrote in message
> ...
>>
>> http://www.cwb.com.au/Wholesale_no_o...n/girello.html
>>
>> This seems to be what we call "nuar" (FR "noix" ?) in Turkish.
>>
>> All of the muscle fibres are longitudinal and parallel. There is very
>> little fat.
>>
>> Is there an accepted English name for this cut?
>>
>> --
>> Bob
>> http://www.kanyak.com
>
> It could be eye of the round or tenderloin.
>
> Nope according to the chart it comes from the leg. Hmmm.
> MoM
>
>
>