Rump Roast

How We Cook It at Home

Rump roast comes from the back end of the animal, near the hip and rear leg. Because these muscles get plenty of exercise, rump roast is naturally lean, tough, flavorful, and light on marbling. This makes it well-suited for slow cooking or roasting. 

We love to season it well, sear it first, then roast it low and slow with onions, garlic, and a little broth until it’s tender. After resting, we slice it thin for dinner and use the leftovers for sandwiches the next day. It’s a solid meal we love to eat on the regular in our home.

Raised on Grass. Plain and Simple.

Our cattle spend their lives outdoors on regenerative pastures, eating grass, soaking up sunshine, and moving to fresh fields regularly. It's 100% grass-fed beef the way cattle were designed to live, and you can taste the difference. Grass-fed beef is also more nutritious. More vitamins, minerals, omega-3s, and CLAs.

Clean, Uncomplicated Beef.

This is beef without antibiotics or hormones. No GMOs, no weird additives. Just naturally raised beef with real flavor. Grass fed beef from our family farm, where cattle live on sunshine, fresh air, and grass. 

Storage & Shelf Life 

Can be frozen for up to a year, and can last for 2-3 days in the fridge once thawed.

*Comes vacuum sealed and frozen