> Locally (NorCal) Whole foods sells this cut, calling it a "New
> York Roast". *It is indeed several dollars per pound less than
> the identical cut sliced into New York steaks. *I have seen
> it for as low as $10/lb *but it is usually more like $15.
>

I googled whole foods and found sacramento has one, I can check it out
next time I go to Frys.

about "more than 4 lbs": I said 3-4 kg, wich is 6-8 lbs in a chunk.

about "confused", yes I am very confused at what names of meat to
translate, because they are so differnt. an " ox fillet" in denmark is
teh "new york roast", while a tenderloin is a tenderloin, but when it
is cutinto a steak and wrapped in bacon it is a fillet mignon. We also
have something called "thin roast" "thick roast", "high robe" , Inner
thigh and outer thigh, and I have no idea what you call all those
cuts. Might be "sirlion", "tip loin" , " loin tip " , "eye of round"
or whatever all those strange names are in teh counter. The only name
that is the same both places is" rib eye" , which is one of my
favourite. I mainly buy rib eye and new york, so Im glad I know those
names now