>-Could anybody please help me locate where in a beef is the "eye of round"?
>  (If anyone knows the equivalent word for it in French, it would be
>equally appreciated).

Up here in Montreal, we call it simply 'oeil de ronde'. Same thing. It's
sold in steaks usually. I didn't make pemmican yet, so that's all I can tell
you ;)

Medusa
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