Beef Rump Roast

A lean, structured roast that rewards slow, moist cooking.

Each Beef Rump Roast weighs approximately 3 lbs. and is cut from the well-developed, heavily exercised muscles of the hindquarter. This large, round, boneless cut is naturally lean with a firm texture, making it best suited for moist heat cooking methods.

Rump roast requires braising — slow cooking with moisture — to achieve tender results. When prepared properly, it slices cleanly with minimal waste and provides excellent yield. If overcooked without moisture, its texture can become coarse or dry, so controlled, low-and-slow cooking is key.

Why You'll Love It:

• Grass-Fed & Finished: Raised on pasture for clean, natural flavor.
• Lean Cut: Lower fat profile compared to shoulder roasts.
• Excellent Yield: Easy to carve with minimal waste.
• Structured Texture: Holds shape well for slicing.
• Family-Size Roast: 3 lbs. is ideal for multiple servings.

How to Cook:

• Braise: Sear first, then cook covered with broth or stock at low heat.
• Dutch Oven: Ideal for oven braising with vegetables and aromatics.
• Slow Cooker: Cook on low until tender but not overdone.
• Slice Thin: Carve against the grain for improved tenderness.

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