Rump Roast

Our Pasture-Raised Rump Roast comes from the hindquarter of the cow, a hardworking muscle that delivers rich, beefy flavor and lean, satisfying texture. This roast shines in the slow cooker, Dutch oven, or smoker, where time and low heat turn it fork-tender and full of depth.

Whether you’re making Sunday pot roast, beef stew, or sliced roast beef for sandwiches, this cut brings authentic Texas flavor to the table.

Average weight: ~2.5–3.5 lbs
Packaging: Vacuum-sealed and frozen for freshness

Our cattle are raised on pasture their entire lives, never confined to feedlots. They graze on chemical-free pastures, with plenty of space, sunshine, and fresh air. No added hormones, no antibiotics, just clean, wholesome beef you can trust from WK Cattle.

Cooking Tip 🥩

Rump roast loves the low and slow treatment. Sear it first for a rich crust, then let it cook gently in broth, wine, or your favorite aromatics until tender. A few sprigs of rosemary, onions, and garlic go a long way.

For fall-apart tenderness, aim for 6–8 hours in a slow cooker or 3–4 hours in a covered Dutch oven at 275°F. You’ll get juicy, flavorful roast beef every time. Perfect for hearty dinners or leftovers on sandwiches the next day.