Rump Roast

What it's good for:

Slow cooker on low for 8–10 hours with broth, aromatics, and vegetables. Braise in the oven at 300°F for 3–4 hours. Smoke it at 225–250°F to 195–200°F internal for pulled beef.

Brown it first in a hot pan for better flavor. The cooking liquid becomes your gravy. Good Sunday pot roast or pulled beef for tacos and sandwiches.

Here's what you're getting:

Rump roast comes from the hindquarter, a hardworking muscle that's lean but flavorful. From cattle raised on pasture.

Clean, beefy flavor. Good for feeding a family with one piece of meat.

Grass or grain finished?

→ Choose GRAIN FINISHED for max tenderness and buttery flavor.

→ Choose GRASS FINISHED for max nutrition.

How you store it:

Keep frozen until ready to use for up to 12 months. Thaw in the refrigerator overnight, or quick thaw in a bowl of cold water if you're in a hurry (just keep it in the sealed package). Keep thawed rump roast in the fridge for 1-2 days, or refreeze immediately if not using.