Rump roast is cut from near the back hip of the steer. It is a relatively lean cut with a tight grain. The meat is full of omega-3s and and other nutrients.
We recommend making rump roast into a traditional roast beef by roasting it whole to an internal temperature of 125° before letting it rest and slicing thinly. Alternatively, it works great in the dutch oven or slow cooker as a braised pot roast. Either way, you will love this cut’s rich beefy flavor.
Each Red House Ranch beef rump roast weighs roughly three pounds which is enough to serve six to seven people.