a Lowly Rump

Rump roasts were not my favorite. Perhaps its the long sinewy threads of pulled meat form the cut that turn me off. The lowly rump roast has its origins in the "round" part of the beef. From back thigh over the butt end and around the other side covers 27% of the animal. We feed the beef for high muscle and high flavor. The "rump" roast fits the bill; for muscle and flavor. I'd like to share with you a simple success I had this week: freezer to table and two wonderful meals. Rump for the win is my new quick meal mantra.

Roast Recipe

1 2-3 lb rump roast (sometimes the locker puts an elastic net around it)

1 cup of liquid of choice (I like red wine), add salt, pepper, garlic and bay leaf

Slow cook on low for 8-10 hours, resting on a plate before slicing for about 20 min.

Beef Noodle Soup

With the remaining juices, I add some water, a chopped onion, a bag of frozen veg and some chopped roast. When the veggies are cooked, add some whole wheat egg noodles for a nutritious beef and noodle soup.

Keep in mind, we are always available to help you cook the best with your #ohnemusbeef. Call or message us any time!