The rump roast is a classic cut that delivers deep, beefy flavor and tender results when cooked low and slow. Cut from our pasture-raised Hereford-Angus cross cattle here in Salem, NJ, each roast averages 3 to 3.5 lbs and is ideal for braising, slow cooking, or oven roasting. The natural marbling from our Hereford-Angus genetics keeps this lean cut moist and flavorful throughout the cooking process. Perfect for a Sunday pot roast, French dip sandwiches, or shredded beef tacos — a versatile cut that earns its place at the table.