Rump Roast
Braising and stewing are the best ways to cook up this roast!
When prepared the right way rump roast can be juicy, tender and fall off the fork tasty.
Rump roast is cut from the forequarter of the cow. This muscle is heavily exercised, which means it can be tough if not properly prepared.
But cooking rump roast is easy peasy, its a set and forget meal!
Since it needs a long time to cook and break down those hard working muscle fibers, this cut is perfect for the slow cooker.
Time to break out that crock pot, pile in all your favorite fixings, let it cook up for 6-8 hours, and then bam like magic your meal is done!
And you have a tender, juicy, pot roast to enjoy with those you love
About our beef:
Our herd of cattle is made up mostly of Belted Galloway cows (aka Oreo Cows).
This breed of cow produces exceptionally lean and flavorful meat.
The cows at POP Acres spend their days out on fertile pastures happily grazing on fresh grass and foraging for wild edibles.
The cows are also supplemented with minerals, salts, kelp, molasses, and alfalfa pellets.
All that grass-fed goodness is found in our delicious and nutrient dense grass-fed beef.
