This roast is cut from the rear back portion of the animal, continuing off the short loin from which T-bone, porterhouse, and club steaks are cut. It's a premium roast that offers lean, well-flavored and moderately tender beef. Convenient and a great value with no bones and little fat. Versatile, juicy and delicious. Best roasted to an internal temperature of 135 degrees. U.S. raised grass-fed beef.