I picked this up at Costco here in Japan earlier this week, and I'm planning to cook it on Sunday. It's my first attempt at a larger cut of beef (3.5 lbs. is large for me), so I'm a bit nervous. Beef is considerably more expensive in Japan these days. Mainly, though, after lots of research on the web, I'm beginning to doubt whether this is really a chuck eye roast, although the label clearly identifies it as such. I need to decide whether to cook it to a medium rare 130-135 IT, or slap some heavy rub on it and go up to 195. Any suspicions or suggestions?