Explanation of the phrase "Eye of Round Roast" I need to translate the type of meat called "Eye of Round Roast" to Danish.

It would be extremely lucky, if anyone here speaks Danish as well as having a quite good English cooking technical knowledge. It might be a long shot.

So, if there isn't any Danish speaking helpfull mind here, I would really appreciate if I could get a good definition or explanation in English of what the eye of round roast is.

I have tried with no luck the Google translator, www.ordbogen.com (a Danish very indepth dictionary), and other kinds fx www.thefreedictionary.com to try guessing the actual meaning. I need a dictionary with cooking specific technical phrases, and that is not exactly lying around.
I think the Danish use the English style cutting and names not the US style, so direct translation is not really possible. The round is often just English "Roast Beef"

The main part of the round we would call topside, which is Danish is Inderlår og klump (topside and rump)

The top part we call Silverside is the "Culotte" (leg)

There are other untranslatable parts like Tyksteg, Lårtunge, and Couvette; these are referred to as just "Roast Beef"!