15 – Eyeround / Lagarto

The Lizard is a type of beef cut. It is located at the rear of the animal and represents approximately 3.73% of the rear carcass. Also called in the southern region of Brazil as an armadillo. In Bahia and some northern and northeast states it is known as paulista. In Rio Grande do Norte and other corners of the Northeast it can be known as São Paulo loin. Located on the back of the ox, the lizard is reputed to be one of the driest and leanest meat of the animal. Its fibers are of a light red tone due to little irrigation and absence of marbling, as there is no streaky fat. Meat requires preparation with a long cooking time to be tender and tender.