Rump Roast

Description

Rump roast comes from the back end of a cow, in the section known as the round. More specifically, it comes from the upper part of the round primal cut, which is the cow’s rump region. This is the area right before the tail that gets a lot of exercise, so rump roast contains little marbling or fat.

The key is to cook rump roast low and slow, at around 300-325°F, until it reaches an internal temp of 200-210°F. This allows the collagen in the meat to break down into gelatin, making it tasty and tender.

Our Rump roast is boneless and each roast is approximately 3 – 4 lbs at $9.50 per lb.

Please note that the total price per package will vary depending on the weight and therefore the final amount on your online order may fluctuate.