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Also Known As: Rump Roast

Boneless and lean. Pointed, Sirloin end of the Outside Round.


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Beef Rump Roast

SKU: 4000

    • The beauty of braising is how it turns less-tender cuts into rich, fork-tender dishes. The key is to cook the beef in liquid over low heat for several hours. If you use pre-cut chunks, make sure they're not too small (a golf ball size is good), because they tend to overcook.
    • The final result of this cooking method is tender beef that melts in your mouth. Braising is the method of choice for large, less tender cuts of beef such as a Pot Roast or Brisket, using a small amount of liquid.


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