The ends are tucked to form a circle.
It will be about 1 1/2 inches (3 1/2 cm) thick, and will contain meat from the eye of loin and tenderloin section, as well as two T-bones.
You can also get them boneless. The meat will be rolled up like a pinwheel, and fastened somehow so that it doesn’t unravel.
For frying, baking, broiling (aka grilling in the UK), grilling (aka BBQ outside the US) or roasting.