I would like to know what cut of beef to buy and how to cook a "baron of beef?"

 Depends on where you are (and Ochefers are all over the world thanks to this Internet thing). In Britain, a baron is a large, important section of beef containing both sirloins.

In the US, a baron of beef is an imprecise term used to describe large, less important cuts that are best-suited to roasting or braising, such as the steamship round, top (or inside) round, or bottom (or outside) round.

For the cooking part, refer to How to Roast a Baron of Beef.

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