This beef is from our own 100% grass-fed herd. This is a classic roast beef cut, not quite as tender as the eye round, but they are bigger and, if you like your roast rare, this is a much better value than the eye.

Salt the roast all around, and rub it with garlic and a grind or two of pepper. Stick an oven proof thermometer into the middle.

Roast it on a rack, over a pan with some water in it, to keep the drippings from burning. Roast at 300-325, not hotter, until the thermometer reads 128. Remove from the oven, and the latent heat will brign the temp up to a nice rare 134.

Of course, these temps are well below the FDA and USDA "safe" temps (for feedlot beef), so please contact a doctor and a lawyer BEFORE taking my advice!