A 2.5 pound beef rump roast, with a thin (trimmed) rind of fat, and
little flecks of fat in the muscle. I didn't think rump roast was ever
marbled like that. It's too nice (and too small) to roast; I'm going to
slice it 1/8" thick and use it for stirfrys, steak sandwiches, etc.
Wife and DD will be out of town this weekend. I'll be eating good.

Bob