Rump Roast
Lean and flavorful, the Rump Roast comes from the round and is best slow-roasted or braised. Slice thin across the grain for tender, classic Angus beef flavor.
Rump Roast — The Sunday Pot Roast.
The rump roast is a cut with real history on the dinner table. It comes from the round, so it's lean and firm, with a robust, classic beef flavor that turns deeply satisfying when it's given time to cook down slowly.
Ours is grain-finished Angus from our Indiana pastures. Like most cuts from the round, it isn't a quick-cook piece — its reward comes from patience.
Braise it low and slow in a Dutch oven with stock, aromatics, and root vegetables until it's tender enough to slice, or roast it gently and pull it at medium-rare for the pink-in-the-middle version. Either way, slice thin across the grain. This is comfort food, the way it was meant to be.
Intentionally raised. For those who believe in better.