Lean, beefy, and dependable for crowd-pleasing meals. Cut from the round, this rump roast shines when cooked low and slow or roasted to medium-rare and sliced thin. Natural beef flavor with just enough marbling for tenderness.
Best for: classic pot roast, slow cooker meals, shredded beef, or thin-sliced roast beef sandwiches.
How to cook:
Braise: Sear all sides, then cook covered with stock/wine and aromatics at 300°F for 2½–3½ hrs until fork-tender.
Roast-slice: Season, sear, then roast at 275–300°F to 130–135°F (medium-rare). Rest 20 minutes, slice thin against the grain.
Optional: marinate overnight for extra tenderness.
Local beef raised right here in South Carolina—perfect for family dinners and leftovers.
Photo for illustration purposes only.