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Rump Pot Roast



The Bottom Round (or "Outside Round") cut of beef has one area that is tougher than the other, as it contains two different muscles. It is usually cut into two, with one cut being used for Bottom Round (or "Outside Round") Roasts, and the other, a triangular cut, for Rump Roasts. Two or three rump roasts can be cut per cow.

See also main entry for "Beef Round".

Standing Rump Roast

Rump Roasts are boned, rolled and tied, leaving a fat layer on one side. If the bones are left in, the roasts are called "Standing Rump Roasts."

Note that this entry refers to the term rump as used in North America, not as used in the rest of the English-speaking world.

North American vs British Rump Cuts

North American vs British Rump Cuts

Cooking Tips

As with all roasts from the Round area of the cow, don't try to dry roast them. Use long, slow moist cooking.

Rump Roasts are tough, but with the right cooking, reward you with a very flavourful meat.

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Also called:

Back of Rump Roast; Rump Roast; Rosbif de croupe, Rôti de croupe (French)

See also:

Beef Rump

Beef Rump; Rump Pot Roast; Rump Steak

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Bon mots

"The Americans are the grossest feeders of any civilized nation known. As a nation, their food is heavy, coarse, and indigestible, while it is taken in the least artificial forms that cookery will allow. The predominance of grease in the American kitchen, coupled with the habits of hearty eating, and the constant expectoration, are the causes of the diseases of the stomach which are so common in America."

-- James Fenimore Cooper (American writer. 15 September 1789 – 14 September 1851)

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