Whole Peceto Argentino Eye of round

Name: Whole Peceto Argentino
Brand: Talho Argentino
SKU: 10119
Price: 46.75 EUR
Availability: InStock

€46,75 €23,38/kg

Taxes included. Shipping calculated at checkout.

Approx. weight 2 kg

Refrigerated delivery24 business hours across the Iberian Peninsula · 48/72 h to the Balearics and France
Vacuum-packedMost cuts keep 3-4 weeks in the fridge
From Argentina

The peceto argentino is a lean, noble Argentine cut, evenly shaped and almost fat-free, ideal for dishes where the meat takes centre stage. Imported from Argentina and frozen at source to keep all the flavour of Argentine beef.

How to cook it: being lean, it calls for careful cooking. It's spectacular poached and thinly sliced for vitello tonnato, sliced for milanesas, or roasted — tied and seared first to keep it juicy. What it doesn't like is dry overcooking.

Perfect for: milanesas, vitello tonnato, homemade cold cuts, or a Sunday roast.

Also known as: eye of round.

How to cook this cut

Peceto (eye of round) in the oven: how not to dry it out OvenPot / stew⏱ 1 hour or more ▾

Peceto is a cylindrical, even piece with practically no fat. That's what makes it perfect for slicing thin — and also the easiest cut to dry out. The whole technique comes down to not overcooking it.

Sear it first, always

In a really hot pan with a drizzle of oil, sear the piece on every side until golden — about 8 minutes in total, turning it as you go. Without that crust the roast stays pale and bland. Salt and pepper before searing.

Then a low oven

160 °C for roughly 40 to 50 minutes for a 1.5 kg piece.
If you own a thermometer, this is the cut to use it on: pull it at 55 °C in the centre for pink, 60 °C at most. Beyond that it dries out and nothing brings it back.
Rest for 15 minutes under foil before carving.

Thin slices, always

Cut it as thin as you can, against the grain. On a lean piece, slice thickness is what decides whether it seems tender or tough. A properly sharp knife and meat that has cooled to warm make it easier still.

The next day, cold and thinly sliced, it makes one of the best sandwich fillings there is — some people buy peceto for that alone.