BOLOVIQUE:  Se encuentra en la parte  trasera del novillo, es un corte fibroso utilizado para picar,  hacer salpicón y cocido.

EYE ROUND BEEF ROAST:  Is a beef steak from the “round” the rear leg of the cow.  Is boneless and can be a bit tough, so  it is best to cook it with a moist heat process such as pot-roasting.