The rump roast comes from the backside of the animal. These muscles are used frequently for movement, so the cut is relatively tough, but it has plenty of flavor.
Because this cut is tough and contains connective tissue, low and slow cooking methods that add moisture are best. In other words, this cut should be braised until it is fall-apart tender.
We recommend our smoked pot roast technique for rump roast. Smoke the roast directly on the grill at 180 degrees Fahrenheit for 1½ hours. Then turn the grill up to 275 degrees, and transfer the roast to a dutch oven that contains aromatics and braising liquid. Cook with the lid on for 4 to 5 hours, until the internal temperature of the meat reaches 204 degrees.
Rump roast is a decent cut for braising. It is not one of the most sought-after cuts.
A rump roast will cost $20 to $30 dollars, depending on the size of the roast.
It's done when the meat is very tender, at an internal temperature of 204 degrees Fahrenheit.
This cut is best for low and slow cooking, along with aromatics for flavor and liquid to help maintain moisture.
The answer to this question depends on how you plan to cook the roast. A rump roast is tender enough that you could oven roast it, while a chuck roast is probably too tough for that preparation. However, if you plan to cook low and slow, the chuck roast tends to have a little more fat, which adds more flavor.
No, a rump roast is no substitute for beef brisket. Rump roasts are very lean, while brisket has a considerable amount of intramuscular fat.
No, you can't cook a large cut of meat like a rump roast from frozen. The exterior will overcook before the interior reaches a safe temperature for eating.
Because of the long, thin piece of connective tissue on one side of this cut, it's called "silverside" in the UK and most other English-speaking countries.
In international cuisine, the cut is nearly always cooked low and slow, or cured. One example is biltong, a South African preparation where the meat is cut into sticks, seasoned, and cured.
The National Cattlemen's Beef Association identifies the rump roast with UPC number 1465. You may see this number in the UPC code on the beef package label at the supermarket.
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