Cut from the bottom round, at the back end of the round primal, the Rump Roast is a lean, boneless cut known for its full, beefy flavor and dependable performance in slow-cooked meals. With its firm texture and minimal marbling, it shines when cooked low and slow, then sliced thin across the grain.
This Angus roast is ideal for classic pot roast, braised beef, or oven-roasted meals served with pan juices or gravy. It also works beautifully for thin-sliced roast beef sandwiches or batch cooking for the week ahead.
Lean, hearty, and packed with traditional flavor — the Rump Roast delivers satisfying results every time.