The Rump Roast is a quintessential comfort-food cut. Sourced from the hindquarters (the round), it is a large, lean, and muscular cut that is famous for its rich, "old-school" beef flavor. While it is a harder-working muscle than a ribeye, it is prized for its ability to transform into incredibly tender, succulent meat when given a little time and heat.

If you are looking for the perfect cut for a classic Sunday pot roast that falls apart with a fork, the Rump Roast is your premier choice.

• Bold Beef Flavor: Because it comes from a hard-working muscle group, the meat is deeply flavorful and more "beefy" than more expensive, sedentary cuts.

• Exceptional Value: It is one of the most cost-effective ways to feed a large family or meal-prep for the week without sacrificing quality.

• Natural Juiciness: Our Rump Roasts are typically left with a thin fat cap on one side. As it roasts, this fat renders down, naturally basting the meat to keep it moist and flavorful.