Rump Roast
The rump roast is cut from the round primal, located at the back end of the steer above the hind legs. This leaner, firm-textured cut is excellent for slow roasting or braising and is a staple for Sunday dinners and sliced cold beef. Raised regeneratively and grass-finished on diverse Arizona pasture, our rump roast delivers clean flavor and hearty satisfaction in every bite.
Also Known As: Bottom Round Roast, Round Roast, Oven Roast
- Classic Roast Cut: Excellent for slow roasting, slicing, or pot roast-style meals.
- Grass-Finished & Regeneratively Raised: Cattle are rotationally grazed to restore land health and forage diversity.
- No Grain, Antibiotics, or Hormones: Raised clean from start to finish on pasture.
- Firm but Tender: Holds its shape well and becomes fork-tender with low, slow cooking.
- Great for Leftovers: Perfect for thin slicing into sandwiches or shredding for wraps and salads.
This is a dependable, flavorful roast with a clean finish and solid versatility — ideal for slow Sundays, meal prep, or feeding a crowd with intention.