Rump Roast

Rump Roast

3-4lb. Roast

The Cut - 

The Rump Roast contains a large amount of collagen and connective tissue that can make it a more difficult cut to cook.  The key to these types of cuts is patience! You have a couple of options to choose from when cooking a rump roast to ensure that it is flavorful, juicy and tender, but remember, it's probably going to be an all day event! It requires some time and work to get it tender, but the result is a flavorful and juicy roast that the whole family will love.

The Preparation -

Braised or stewed rump roast is one of the best ways to ensure the beef gets tender instead of tough. Keeping the meat submerged in liquid throughout the cooking process is essential for moisture. Remember to keep the heat low and cook it slowly to prevent the meat from overcooking and getting too tough. Dry roasting in low temperature is one of the best options for preparing a rump roast. It will melt the collagen and connective tissue, leaving the rump tender and juicy.

The Location - 

True to its name the "Rump" Roast comes from the cows, well, Rump. Sometimes round and rump can be interchanged but you can bet that this roast comes from the top part of the round. 

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