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Anyone heard of peeled knuckle round?

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Meat
Meat Posts: 233
edited November -1 in EggHead Forum
I'm cooking for a 50th anniversary and my sister-in-law picked up the beef at Restaurant Depot. I haven't seen it yet but she says it's "peeled knuckle rounds". Four of them weighing 14#, 13#, and two 12#. I planned on cooking them Saturday night to rare/med rare, slice and put in pans to be reheated on Sunday.

This cut is new to me. Any tips for temp and time? Thanks, FG.
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