Know Your Cow: Rump Roast

People aren’t the only ones with big booties. Cows love Sir Mix-a-lot, too. So to celebrate July 4th week, we’re talking about big cow asses, because, as we all know, big asses are part of what makes America great.

The rump roast comes from the beef round cut. This is easy to remember, because as everyone knows the best rumps are round. A beef round is the back leg of the cow; rump roasts are cut from the bottom round, which are the tougher parts of the leg. In general, beef rounds are lean but tough, being made up of very frequently-used muscles. London broil and tip steaks come from beef rounds as well.

A rump roast with the leg bone left in is called a standing rump roast. You have our permission to use this in any sort of joke you see fit.

There’s only one proper, American way to cook a rump roast, and you won’t have to work to hard to figure out what it is: roast that sucker. 30 minutes per pound at 325 will get you a delicious, medium rare block of beef that you can use in any application you desire, from sandwich to stew.