Boxeater roast

Having some friends around today and have prepared a "Boxeater" roast (still haven't managed to find out exactly where it comes form on the cow) this is what it looks like so far.

Looks good, looking forward to finished pics.

I did a search and looked at these two sites. Can't find Boxeater...did you buy it from a butcher or store?

http://www.beeffoodservice.com/Cuts/Default.aspx

http://www.askthemeatman.com/

This is the only reference I could find to it...
"Thick Rib
The thick rib is boned and rolled it is also known as boxeater.
The joint can be slow roasted or it can be purchased sliced for braising."

I have a farmer friend that grows what he calls "Cornish Kobe" http://www.cornishkobe.com/ which is the finest quality beef I have found. I buy mostly roasting joints from him and just love his Sirloin roasts.
This particular cut, even he wasn't sure about it, so I guess I'm the Guinea Pig .... again

I cooked it for 5 hours at 220, although I would have liked to cook it for longer (I was a little worried about the lack of fat), it turned out great and everyone loved it.
This is what it looked like:

Looks like it turned out great. What internal temperature did you take it to?

Not sure about the int temp, as we we're eating it at a friends house, so had to guess it was done and rush it over in the car... lucky guess, as it was tender