Boneless Rolled Rump Roast

Primal: Round (US)
Cooking Methods: Oven Roast, Braise
Fat Content: Low
Price: Moderate

Boneless Rolled Rump Roast is marketed by meat retailers by taking a meat portion from the cow’s hind area, rolling it up and tying it with a twine so that it holds its shape. This cut falls under the tough meat category and needs to be cooked properly to ensure a great tasting dish.

This portion can be cooked as it is or in the form of a meat log. When cooked unrolled, it can be cut into small pieces and prepared using slow, moist cooking methods like braising and stewing. To slow-cook this cut, it is first soaked in a cooking liquid like wine or stock and then cooked on low heat for a few hours. In its rolled form, it should first be seasoned with salt and pepper and then seared for three to four minutes per side to ensure that the meat’s juices remain intact. Next, the Rolled Rump Roast is put in a baking dish and doused in a cooking liquid, following which it can be slow-roasted to yield a tender and flavorful dish.

The Boneless Rolled Rump Roast is extracted from the primal Beef cut of the Round, right on top of the hip’s hind side.

The word 'rump' means 'buttocks of an animal' and is taken from the 15th century Scandinavian words 'rumpe' and 'rumpa'. Its roots can also be traced to the German word 'rumpf', which means trunk or torso.

When cooked with the bone intact, the Rump Roast is referred to as a Standing Rump Roast.

Popular Dishes: Rolled Rump Roast

This information about Boneless Rolled Rump Roast was sourced from our meat cut app