GRASS Finished Rump Roast

What it's good for: 

Roast it low and slow in the oven at 275 to 300 degrees until it hits 135 degrees internal for medium-rare. It's lean, so pulling it at the right temperature matters more here than with fattier cuts. Rest it at least 15 minutes before slicing, and always slice thin against the grain.

Works well braised in a Dutch oven or slow cooker with broth and aromatics for a classic pot roast. Slice leftovers thin for sandwiches or over mashed potatoes during the week. It stretches well, which makes it one of the better value cuts for feeding a family.

Here's what you're getting:

This rump roast comes from cattle that are pasture-raised, eating forage from day one all the way through. Grass-fed and grass-finished means no grain, ever. You get the clean, mineral-rich flavor that comes from a 100% grass diet.

That life on pasture also means better nutrition, including higher omega-3 fatty acids from regenerative practices like rotational grazing. Better for your family, better for the land.

Rump roast comes from the upper rear leg, just above the round. It's a lean, well-worked muscle with less marbling than a chuck roast, which means it rewards low heat and careful temperature monitoring. Slice it wrong or cook it too long and it'll be tough. Get it right and it's a dependable, flavorful roast that earns its place on the table. Grass finishing adds mineral depth and clean flavor that helps a lean cut taste like more than the price tag suggests.

How you store it:

Keep frozen until ready to use for up to 12 months. Thaw in the refrigerator overnight since this is a larger cut and needs the time. Once thawed, cook within 1 to 2 days. You can refreeze if plans change, though texture may be slightly different when you cook it later.