This cut of meat can become tender and juicy if cooked properly when you take the time and attention needed. The payoff is worth it, as this savory, juicy, cut is rich with flavor and will melt in your mouth. Our 100% Grass-Fed and dry-aged Rump Roasts are boneless and are great in the slow cooker or braised in the oven with your favorite liquid. The Rump Roast comes from the back portion of the cow’s upper leg and is made up of three hip muscles resulting in a variety of textures and levels of tenderness. Full of flavour, the Rump Roast is succulent and juicy when braised.
It is also essential that you let the meat rest--a minimum of 15 to 20 minutes before carving (cutting against the grain). This will allow the natural juices to be reabsorbed back into the Roast and the muscle fibers to relax once the cooking process is complete. For more tips and tricks on how to ensure a tender juicy roast see our FAQ page.
*Life-Hack learned from a 1938 cookbook: If your roast has fat on the outside, trim it off and place it in slits made in the roast. Simply cut 1” deep slits into your roasts; add favorites like garlic cloves, onion slices, or other aromatics; and instead of throwing that fat away, stuff it down into some of these slits to help infuse your roast with some of the natural goodness God gave it.