Beef lean meat is typically cut in the eye of round part of the beef.  The other lean cuts include sirloin tip side steak, top round roast and steak, bottom round roast and steak, and top sirloin steak.  This cut has the least amount of fat in each serving, hence it is ideal for those who are not fond of too much fat in their dishes.

This cut is usually used in beef tapa which is another staple Filipino dish during breakfast.  Originally, beef tapa was made to extend the shelf life of the beef by curing it with salt and spices.  The same concept in making beef jerky.  Over time, the style of making tapa has evolved and even the curing process.  Some just add soy sauce, calamansi and garlic. Let it marinate overnight in the fridge and cook it the following day. Or others pack it in portions and have them frozen until one cooks it.   Another viand that Filipino likes to cook with this lean meat is the Bistek Tagalog, also perfect during breakfast.

When using beef lean meat for tapa dishes, it is best to slice against the grain.  This technique is useful as the meat will be easier to chew and will have more tender pieces.

It is sold per 500 grams, 1 kilo. 1.5 kilos or 2 kilos.