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Beef · Round

Rump Roast

A lean, boneless roast from the top of the hind leg, best braised or slow-roasted.

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AnimalBeef
SectionRound
BoneBoneless
TendernessTough, needs slow cooking
Also calledrump, boneless rump roast, pot roast (rump)

Best ways to cook it

  • Braise
  • Roast
  • Slow cook

About this cut

What it is and how to use it

The rump is the lean, hard-working muscle at the top of the hind leg, where the round meets the sirloin. A rump roast has good beef flavor and very little fat, so it can turn dry if it is cooked fast and hot. Cooked low and slow in liquid, as a pot roast, or roasted gently and sliced thin, it comes out tender. Leftovers make good sandwiches. On a custom cut sheet it can also be cubed for stew or ground into hamburger.

Cook’s tipBrown it on all sides, then braise covered in a low oven until fork-tender, or roast to 135 to 140 degrees and slice thin against the grain.

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Want it cut this way?We cut to your specification. Choose it on your cut sheet, or call 252-885-1892 and tell us how you want it.
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Find us

Visit Flowers Slaughterhouse in Sims, NC

5154 St. Rose Church Rd
Sims, NC 27880

Mon–Fri7 AM – 5 PM
Saturday7 AM – 12 PM
SundayClosed

Deer season: evening drop-off 6–9 PM. See all hours

Get directionsCall 252-885-1892