Steve Wertz wrote:

> On Fri, 05 May 2006 00:54:41 GMT, Reg wrote:
>
>
>>Yup, it's boneless. Ask for an NAMP #116A
>>
>><http://www.beeffoodservice.com/Cuts/Info.aspx?Code=15>
>
>
> I didn't realize a whole chuck eye roll (#116D) weighed 8-14lbs.

A bit more, where I get them. They run 18-20.

> I like that cut for cooking med-rare, but they never separate it
> here in TX that I've seen.

Yes! Parts of rib end are relatively tender and can be cooked
medium rare. The rest gets smoked till pullable, or braised.

--
Reg