Girello

This round cut of beef is distinctively Italian. Taken from a rather coarse-grained muscle, it is therefore not suitable for grilling or frying, although the meat looks as good as fillet. It is usually minced, to break down the fibre in the meat, and used for raw beef salads or steak tartare. After being boiled it can also be eaten in thin slices with tuna fish sauce (see Vitello Tonnato).