Season this lean cut with a spicy cajun rub, then simply sous vide and sear! Thinly slice and serve on a buttered baguette for the ultimate roast beef sandwich.
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Rump Roast is a cut from the upper-most portion of the legs near the tail. Supporting the weight and balance, the muscle grains are tough as a result of its ‘tense’ nature and the fact that it contains tissue and collagen. To bring out flavor and break down the firm texture (average 3 lb.), it is best prepared using long and moist cooking methods.