$8.25 Per Pound
Rump Roasts are cut from the muscles in the hindquarter, hence heavily worked, yielding a tougher meat. Lack of fat and marbling makes this cut dry out when cooked with dry-heat such as roasting or grilling. It is commonly prepared with slow moist-heat methods including braising and crock-pots to tenderize the meat and maintain moisture. The cut is often sliced thin, then dried or smoked at low temperature to make jerky. Their firm texture can become dry if overcooked.
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