On Sat, 05 May 2012 10:51:16 -0400, Cheryl >
wrote:

> You'd be surprised. Think rib eye. Fatty. Makes a better roast than
> bottom round, which I also like as long as it's rare.

I can see how people would open a rib eye to stuff (sacrilege, IMO,
but that's not the point). I've never stuffed beef of any kind
before. How are you cutting it so that you can get the stuffing in...
a spiral and flatten, then reroll with the stuffing or just a slit?

--
Food is an important part of a balanced diet.