Rump Roast

Description

Our dry-aged grass-fed rump roast comes from cattle raised on pasture here in Scottsville, Virginia. Rump roast is cut from the hindquarter of the cow, and it’s one of those classic roasts that delivers big flavor without the premium price tag.

What Makes It Special:

Rump roast has excellent beefy flavor thanks to the hardworking muscles in the rear leg. It’s got a bit more marbling than top round, which means more flavor and a little more forgiveness during cooking.

This is the roast your grandmother made for Sunday dinner—hearty, satisfying, and perfect for feeding the whole family.

Why Our Rump Roast is Different:

Our cattle spend their lives on pasture eating grass—no feedlot, no grain finishing, no weird chemicals. All our beef is dry-aged, which concentrates the flavor and makes the meat more tender.

Grass-fed beef has a cleaner, more complex flavor than conventional beef. It’s leaner and higher in omega-3s, CLA, and vitamins. The meat is processed at USDA facilities using air-chilling methods, so you’re getting pure beef without water or additives.

How to Use Rump Roast:

• Classic Pot Roast: Braise low and slow with carrots, potatoes, and onions
• Slow Cooker: Set it in the morning, come home to dinner ready
• Smoked: Low and slow on the smoker for incredible barbecue-style beef
• Pressure Cooker: Tender results in a fraction of the time
• Shredded Beef: Cook until fall-apart tender, shred for tacos or sandwiches
• Sliced Roast Beef: Roast at low temp, slice thin for sandwiches

Cooking Tips:

Rump roast loves slow, moist cooking. For pot roast, brown it first to develop flavor, then braise at 300°F for 3-4 hours until fork-tender. Add vegetables in the last hour so they don’t turn to mush.

For roast beef, cook at 250°F to an internal temperature of 130°F for medium-rare, rest it well, and slice thin against the grain. The key is low and slow—this isn’t a quick-cooking cut, but the patience pays off.

Our Promise:

If it’s not good enough for our family’s table, we won’t put it out there for yours. We raise our cattle with care, process them at USDA-inspected facilities, and stand behind every cut we sell.

Questions about cooking rump roast or want recipe ideas? Just reach out—we’re happy to help.